Son of A Gun Fried Chicken Sandwich

Ingredients · for 4 (scales to your household)

• 1 Garlic clove $0.03
• 1/2 cup Mayonnaise $0.90
• 1 tablespoon Louisiana-style hot pepper sauce $0.62
• 4 cups Cabbage $1.05
• 1/2 cup Bread-and-Butter Pickle slices $1.25
• 2 cups All-purpose flour $0.57
• 1 tablespoon Coarse ground black pepper $0.42
• 1/2 teaspoon Kosher salt $0.03
• 1 cup Buttermilk $0.91
• 2 Chicken breasts (, 8 ounces each (boneless/skinless)) $7.50
• 2 tbsp Vegetable oil ((for frying)) $0.16
• 4 Sandwich rolls $1.25
• 2 tablespoons Unsalted butter $0.40

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. To make the Spicy Cole Slaw: Mix together the garlic, mayonnaise, hot pepper sauce, cabbage, pickles, and pickle juice in a large bowl.
2. Put in the refrigerator to chill.
3. To make the Chicken: Add the flour, pepper, and 1/2 a teaspoon of kosher salt in a shallow bowl.
4. Butterfly the chicken and cut into 4 thinly cut pieces.
5. Add the buttermilk to a small bowl and dip the first piece of chicken to a bowl.
6. Let the excess buttermilk drip off.
7. Dredge into the flour mixture.
8. Shake excess flour off.
9. Repeat a second time, then lay gently onto a cookie sheet and repeat with 3 remaining pieces.
10. Add the vegetable oil to your cast iron skillet until it is about a half inch high.
11. Heat on medium until the oil is 350 degrees and fry the chicken 3 minutes on each side.
12. Rest on wire rack and sprinkle salt to taste on top of the fried chicken pieces.
13. Cut the rolls in half and spread butter on the cut sides.
14. On a griddle brown the buns buttered side down.
15. Alternately you can also make brown the buns in the pan before frying the chicken if you don't want to dirty a second pan/griddle.
16. Assemble the bottom of the bun, then the chicken, then a cup of the cole slaw before topping with the top of the bun.
17. Enjoy thoroughly then thank Vinny and Jon for the awesome recipe.

Per serving