Once in a while, a good idea strikes and there goes the afternoon. That’s exactly what happened when K thought up this fried chicken sandwich concoction. Out came the bread book and off to the market we went. Originally, we were thinking about using a biscuit recipe for the bread part, but decided against that because it might be too dry. Then, we came across this recipe for Kaiser rolls which we slightly modified to suit this recipe. This choice proved to be a wise one with crisp outside and a soft inside, these rolls were just as good the next day.
While waiting for the bread to rise and do its thing, we marinated the cabbage for the slaw.
While the bread is rising, prepare the condiments:
Butter, room temperature
Dill pickles, sliced into rounds (3-4 per sandwich)
Sherry wine vinegar
Slice the cabbage very thin and place in a bowl. Sprinkle salt liberally over cabbage along with the sherry vinegar. Using your hands, thoroughly mix together to distribute the salt and vinegar. This will tenderize the cabbage and rid it of excess water.
Boneless chicken thighs 1 per sandwich
all -purpose flour
dried red pepper blend
Canola oil for frying
Heat oil in a deep skillet until shimmering and between 350- 375 degrees.
Sprinkle chicken pieces with salt and pepper and dredge in flour. Shake off excess flour and deep fry until golden and cooked through. Place fried chicken on a plate and set aside.
Assemble the Sandwiches:
Cut each kaiser roll in half. Spread butter over the inside of each slice. Top with pickles, fried chicken, and a generous heap of slaw. Top if off with the other half of your roll and you’re ready to enjoy a long awaited finger-licking sandwich made almost all from scratch. Although, you could have pickled your own cucumbers, grown you own cabbage and bottled your own vinegar, but who has time for that? Let’s get to eating. Enjoy!