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Fried Chicken Sandwich

Serves 4

4 boneless skinless chicken breasts, about 6 ounces each
salt to taste
1 quart buttermilk

The Vinaigrette:
1 Tbsp Dijon mustard
3 Tbsp red wine vinegar
1 tsp kosher salt
1/2 cup extra virgin olive oil

The Coleslaw:
1 small red onion, thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded and chopped
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, thinly sliced
salt

The Breading:
1 lb all-purpose flour
1 Tbsp cayenne pepper
1 Tbsp salt, to taste
1 1/2 tsp freshly ground pepper

2 qt vegetable oil, for frying

4 large buns or rolls

Season chicken breasts with salt. Let sit for 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.

For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.

For the coleslaw: Soak onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the breading while waiting for oil to heat up.

In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. Place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.

When the oil is at 365°, place chicken pieces into oil one by one. Let it cook for a minute then shake it in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.

For the sandwich: Place fried chicken breast on bottom of bun and top with coleslaw.

Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.

http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/08/01/FD5KRA8B62.DTL