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Fried Chicken Sandwich with Spicy Slaw & Mayo

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Spicy Mayonnaise
½ cup mayonnaise
2 tablespoons Moore’s Spicy Habanero Wing & Hot Sauce
1 clove garlic, minced
2 cups cabbage, thinly sliced
½ cup dill pickle slices, chopped
¼ cup dill pickle juice
Fried Chicken
2 6 oz boneless, skinless chicken breasts, pounded to uniform thickness
1 cup dill pickle juice (or enough to cover the chicken)
2 cups all-purpose flour
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon kosher salt
1 cup buttermilk
4 sandwich rolls
Peanut or vegetable oil for frying


1.      Marinate chicken breasts in dill pickle juice in refrigerator for 1 hour, take breasts out for the last 15 minutes to allow chicken to come up to room temperature
2.      Heat ½ inch of peanut or vegetable oil in large cast-iron skillet to 350 degrees
3.      Prepare the spicy mayonnaise by mixing mayonnaise, Moore’s Spicy Habanero Wing & Hot Sauce and garlic in small bowl; cover and chill
4.      Prepare the slaw by tossing cabbage, pickles and pickle juice in large bowl; Add ½ of the spicy mayo mixture and stir to combine; cover and chill
5.      Combine flour, paprika, garlic powder, salt and pepper in shallow bowl
6.      Pour buttermilk into a separate shallow dish
7.      Pat marinated chicken dry, and one piece at a time, dredge the chicken in the flour mixture, shake off excess, and dip in buttermilk, allowing excess to drip off. Dredge one more time in the flour mixture
8.      Carefully place chicken breasts in hot oil until golden and cooked through, 3-4 minutes per side. Drain excess oil on a paper towel-lined plate or a wire rack
9.      Spread spicy mayonnaise on bun and layer on pickles, chicken and slaw