Bakesale Betty's Fried Chicken Sandwich

From one of my favorite restaurants in oakland. Grabbed this recipe from muffintop's blog when i got a hankering. Also made this sandwich using fried tilapia. Still good but i found that all i really wanted to eat was the coleslaw filling. Hope you have an appetite cause this is one huge sandwich.

Steps

Season chicken breasts with kosher salt.

Let sit at least 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: macerate onions in the cup of 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 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.

Ingredients

boneless skinless chicken breasts, kosher salt, buttermilk, dijon mustard, red wine vinegar, extra virgin olive oil, red onion, jalapenos, parsley, green cabbage, all-purpose flour, cayenne pepper, fresh ground pepper, vegetable oil, rolls