Name: Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo
Cook time: 1 hour
Total time: 3 hours, 15 minutes
Yield: 4 Servings
Ingredients: 1 cup buttermilk; 1 tablespoon hot sauce (preferably Tabasco); Kosher salt; 4 skinless, boneless chicken cutlets (about 1 pound); 1/4 cup mayonnaise; 2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon); 1/2 cup cornstarch; 1 cup all-purpose flour; 2 teaspoons paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon freshly ground black pepper; 3 large eggs; Canola oil (for frying); 4 potato rolls (preferably Martin's); 2 tablespoons unsalted butter, room temperature; 4 sandwich slice dill pickles, cut in half crosswise; 1/4 cup buttermilk; 1/4 cup mayonnaise; 3 tablespoons apple cider vinegar; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon honey; Kosher salt; 1/4 small green cabbage, thinly sliced (about 2 cups); 1 medium carrot, peeled, coarsely grated; A deep-fry thermometer

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.

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