Prep Time

    •    Prep Time: 30 minutes, plus marinating time
    •    Cook Time: 15 minutes
    •    Yield: Serves 4

Ingredients

For the chicken:

    •    1 cup buttermilk
    •    1 tbsp kosher salt
    •    1 garlic cloves, minced
    •    Four 6-ounce boneless, skinless chicken breasts

For the pickle vegetable slaw:

    •    ¼ cup mayo
    •    2 tbsp honey
    •    2 tbsps sugar
    •    1½ cups water
    •    1 tsp celery seeds
    •    ½ red onion, thinly sliced
    •    1½ cups white wine vinegar
    •    1 carrot, peeled and julienned
    •    freshly ground pepper, to taste
    •    2 tbsps salt, plus more to taste
    •    1 tbsp whole coriander seeds, toasted
    •    1 cup thinly sliced red cabbage, divided
    •    1 cup thinly sliced green cabbage, divided
    •    1 serrano chile-stemmed, seeded and julienned

Method

1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.
   
   
2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.
   
   
3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.
   
   
4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.
   
   
5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.
   
   
6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.

This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle