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Bakesale Betty's Fried Chicken Sandwich

5.0(11)

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.

by ITsyBItsy·published 2008-02-22

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Lunch/Snacks

Servings

4 sandwiches, 4 serving(s)

Total time

1h 45m

prep 1h 30m

Calories / serving

4968 kcal

Ingredients (19)

serves

4 boneless skinless chicken breasts, about 6 ounces eachchicken-breast
kosher saltsalt
1 quart buttermilkbuttermilk
1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegarred-wine-vinegar
1 teaspoon kosher saltsalt
1/2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses)
1 small red onion, very thinly slicedred-onion
1 cup red wine vinegarred-wine-vinegar
2 jalapenos, seeded, cut in half and sliced crosswise (I've used a green bell pepper instead and it's still wonderful)jalapeno
1/4 cup parsley, choppedparsley
1/2 green cabbage, core and outer leaves removed, and very thinly slicedcabbage
kosher saltsalt
1 lb all-purpose flourflour
1 tablespoon cayenne pepperpepper
1 tablespoon kosher salt (or more to taste)
1 1/2 teaspoons fresh ground pepperpepper
2 quarts vegetable oil, for fryingvegetable-oil
4 rolls, sliced lengthwise (Betty uses Acme Bakery torpedo rolls)

01Season 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.
02For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
03For 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.
04To 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.
05In 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. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
06When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, 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.
07For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
08Per 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.

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