- 2 cups shredded red cabbage
- 1/3 cup jarred sliced jalapeños, plus 2 tablespoons brine
- 1/4 cup mayonnaise
- Salt and pepper (I used table salt and freshly ground black pepper)
- 1 tablespoon chipotle chile powder
- 6 (3-ounce) boneless, skinless chicken thighs, trimmed (our thighs weighed more than 3 ounces)
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup vegetable oil
- 4 large sandwich rolls, split and toasted
- Take a mixing bowl and toss the cabbage, jalapeños, 1 tablespoon brine, 2 tablespoons of mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, setting it off to the side for now*.
- In a bowl big enough to fit the chicken in, stir the chile powder, remaining 2 tablespoons of mayonnaise, remaining tablespoon of brine and 1 teaspoon of salt until combined. Add the chicken to the bowl, tossing to coat. Get a large zipper-lock bag and mix the flour and cornstarch together in it. Place the chicken in the bag, seal the bag and shake vigorously until the chicken is fully coated in the flour mixture.
- Take a 12-inch nonstick skillet (I used a 12-inch cast-iron skillet) and pour the oil in, setting the skillet over medium-high heat. Once the oil’s hot enough that it’s shimmering, place the chicken in the oil, covering the skillet with a lid and letting the chicken cook for 8 to 10 minutes or until it has a deep golden brown color and reads 175 degrees on a thermometer, flipping once during that time (I cooked the chicken for 8 minutes). Take the chicken out of the skillet and place on a paper towel-lined plate. Cut each piece of chicken in half crosswise and divide the slaw and chicken up evenly among the 4 rolls. Eat right away.
*They say to make the slaw first but once that slaw sits too long,, the dressing turns purple so I waited until the chicken was done cooking before actually mixing the slaw ingredients together.
I miss ordering spicy fried chicken sandwiches so when I came across this recipe, I knew I had to try it out ! What’s spicy to one person may not be spicy to another and for me, this wasn’t all that spicy ! I got more of the smokiness rather than the heat from the chipotle and between the mayonnaise and the buns, if there was heat from the jalapeños, I didn’t notice it. What it might have lacked in spiciness though, it made up for in flavor. From the smokiness of the chipotle to the flavor of the jalapeño brine and the various textures you get from the slaw, fried chicken and toasted buns, I gobbled this up !
Recipe source unknown.
Take care everybody !