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Fried Chicken Sandwich with Pickled Vegetable Slaw
TASTING TABLE30Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup buttermilk
- 1 Tbsp. kosher salt
- 1 garlic clove (minced)
- 24 oz. skinless chicken breasts (boneless)
- 1 cup red cabbage (thinly sliced, divided)
- 1 cup green cabbage (thinly sliced, divided)
- 1 carrot (peeled and julienned)
- 1 serrano chile (—stemmed, seeded and julienned)
- 1/2 red onion (thinly sliced)
- 1 1/2 cups white wine vinegar
- 1 1/2 cups water
- 2 Tbsp. salt (plus more to taste)
- 2 Tbsp. sugar
- 1 Tbsp. coriander seeds (whole, toasted)
- 1 tsp. celery seeds
- 1/4 cup mayo
- 1 Tbsp. honey
- freshly ground pepper (to taste)
- 1/2 cup mayo
- 1/4 cup ketchup
- 2 Tbsp. Dijon mustard
- 2 tsp. chile paste
- 1 cup all purpose flour
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- 2 eggs
- 4 cups canola oil
- 4 potato rolls
- 1 cup dill pickle slices
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