Buttermilk Fried Chicken Sandwich with Jalapeno Slaw

Serves: 2

INGREDIENTS
1 cup buttermilk
Kosher salt and freshly ground black pepper, to taste
2 (4-oz.) boneless, skinless chicken breasts
2¼ tsp., plus ½ cup red wine vinegar
1 tsp. Dijon mustard
2 tbsp. olive oil
1 small red onion, thinly sliced
2 cups thinly sliced green cabbage
2 tbsp. minced parsley
2 jalapeños, stemmed, seeded, and thinly sliced
1 cup flour
½ tsp. cayenne
Canola oil, for frying
2 ciabatta or Kaiser rolls, halved lengthwise

INSTRUCTIONS
Whisk buttermilk, salt, and pepper in a bowl. Add chicken and toss to coat; cover with plastic wrap and chill 1 hour.

Whisk 2¼ tsp. vinegar, the mustard, salt, and pepper in a large bowl. While whisking, slowly drizzle in olive oil until vinaigrette is emulsified; set aside. Stir remaining ½ cup vinegar and the onion in a bowl; let sit 5 minutes, then drain, discarding vinegar. Add onion, along with the cabbage, parsley, jalapeños, salt, and pepper, to bowl with reserved vinaigrette; toss to combine. Cover slaw with plastic wrap and chill until ready to assemble sandwiches.

Whisk flour, cayenne, salt, and pepper in a shallow bowl. Heat 2″ canola oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Working with one chicken breast at a time, dip chicken in flour mixture, shaking off excess. Then dip in buttermilk and, once again, in flour. Fry chicken, flipping once, until golden and cooked through, about 8 minutes, or until an instant-read thermometer inserted into the thickest part of the breast reads 165°. Transfer chicken to paper towels to drain; season with salt. To assemble sandwiches, place chicken on bottoms of rolls; top with coleslaw and tops of rolls.

From highlandsranchfoodie.com