(adapted from www.food.com)
Phew, talk about a hiatus! We're back, folks! To remind myself how long it's been since I've posted, and therefore, how long it's been since I've cooked anything (new, at least, but pretty much just anything), this recipe is from MAY. Specifically, from Joef's graduation from the Yale School of Management (watch me burst with pride!). Since then, we've moved out of New Haven, CT, driven to Pittsburgh, Chicago, Madison, and Minneapolis; camped in the Boundary Waters; driven back to Chicago and St. Louis; flown to San Francisco; driven back to Minneapolis, back to St. Louis; and then driven all the way from St. Louis to Berkeley, CA, where we now reside (hooray!).
This first-recipe-back is appropriate, then - Joef requested it for his graduation because he'd gotten to know and love Bakesale Betty's, an Oakland favorite, during his internship last summer. And now, internship has turned into full-time position, and here we are, living in the East Bay. And I'm finally posting this recipe. It's like a welcome to the neighborhood. And WOW, is it beautiful here. The local grocery store has more (low-price!) fruits and vegetables than I could count, about half of which I've never even heard of before. But I digress...
What really makes these sandwiches (besides the delicious, delicious grease!) is the jalapeno coleslaw. That's right. It's wonderfully tangy and hot, and cuts the grease of the fried chicken just right. I borrowed the recipe from Food.com, and it was a crowd pleaser.
By the way, this makes a TON of coleslaw. Way more than you need. So you could halve that portion of the recipe, if you so chose.
CHICKEN
4 boneless skinless chicken breasts (or however many sandwiches you want to serve - my memory is failing me, but I may have fileted the breasts in half, but that's up to you)
Salt
1 quart buttermilk
VINAIGRETTE
1 tbsp Dijon mustard
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 cup extra virgin olive oil
SLAW
1 small red onion, very thinly sliced
1 cup red wine vinegar
2-4 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup parsley, chopped
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Salt
BREADING
1 lb all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon salt (or more to taste)
1 1/2 teaspoons fresh ground pepper
AND
2 quarts vegetable oil for frying
4 rolls (or however many sandwiches you want to make)
Phew, talk about a hiatus! We're back, folks! To remind myself how long it's been since I've posted, and therefore, how long it's been since I've cooked anything (new, at least, but pretty much just anything), this recipe is from MAY. Specifically, from Joef's graduation from the Yale School of Management (watch me burst with pride!). Since then, we've moved out of New Haven, CT, driven to Pittsburgh, Chicago, Madison, and Minneapolis; camped in the Boundary Waters; driven back to Chicago and St. Louis; flown to San Francisco; driven back to Minneapolis, back to St. Louis; and then driven all the way from St. Louis to Berkeley, CA, where we now reside (hooray!).
This first-recipe-back is appropriate, then - Joef requested it for his graduation because he'd gotten to know and love Bakesale Betty's, an Oakland favorite, during his internship last summer. And now, internship has turned into full-time position, and here we are, living in the East Bay. And I'm finally posting this recipe. It's like a welcome to the neighborhood. And WOW, is it beautiful here. The local grocery store has more (low-price!) fruits and vegetables than I could count, about half of which I've never even heard of before. But I digress...
What really makes these sandwiches (besides the delicious, delicious grease!) is the jalapeno coleslaw. That's right. It's wonderfully tangy and hot, and cuts the grease of the fried chicken just right. I borrowed the recipe from Food.com, and it was a crowd pleaser.
By the way, this makes a TON of coleslaw. Way more than you need. So you could halve that portion of the recipe, if you so chose.
CHICKEN
4 boneless skinless chicken breasts (or however many sandwiches you want to serve - my memory is failing me, but I may have fileted the breasts in half, but that's up to you)
Salt
1 quart buttermilk
VINAIGRETTE
1 tbsp Dijon mustard
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 cup extra virgin olive oil
SLAW
1 small red onion, very thinly sliced
1 cup red wine vinegar
2-4 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup parsley, chopped
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Salt
BREADING
1 lb all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon salt (or more to taste)
1 1/2 teaspoons fresh ground pepper
AND
2 quarts vegetable oil for frying
4 rolls (or however many sandwiches you want to make)
Season chicken breasts with 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.
In the meantime, start on the vinaigrette: combine mustard, vinegar and salt in a bowl.
Slowly whisk in olive oil until well blended.
Then, start on the slaw. Macerate onions in the cup of red wine vinegar,
and let sit at least 20 minutes. (I had to look up what "macerate" means. It's the process of softening something by soaking it in liquid.) Remove onions and discard vinegar. Toss
onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette
until evenly coated.
Ready to fry the chicken? Prep the breading by mixing flour, cayenne, salt and pepper in a wide, shallow bowl. 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. Pull a
chicken breast out of the buttermilk one at a time, letting excess drip
off, and dredge completely in flour. Do not drain or shake off
excess buttermilk or flour during the breading process. That's the yummy part!
When the oil is at 365°, carefully place chicken pieces into oil one
by one. Let each cook for a minute before moving the piece, then help
it “swim” 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.
To pull it all together, place fried chicken breast on bottom of torpedo
roll and top generously with coleslaw. DEVOUR!
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