Where do I get my inspiration for new dishes? Everywhere. I eat out a lot, travel and have a huge collection of cookbooks, but my biggest source of inspiration is from my numerous cooking magazines I subscribe to.
Here are my top 5 cooking magazines. Do yo have other suggestions?
When I picked up the April 2013 issue of Bon Appétit magazine I knew immediately what my next post had to be. On the front is a Fried Chicken with Jalapeño Coleslaw sandwich. If that cover doesn’t make your mouth water then your either dead or vegan!
I made a few adjustments based on what I had available at the time but the original recipe is excellent!
Bon Appétit Fried Chicken Sandwhich
Don’t be intimidated by the fact that this recipe calls for frying chicken. I used my cast iron skillet but you can use a fry daddy or any pot large and wide enough to fry in. Make sure you keep the oil temperature around 350 degrees.
-
- Heat oil to 350ºf
-
- Fry on one side until golden brown and flip
-
- Fry other side until golden brown
-
- Place on cooling rack over cookie tray and season with kosher salt
Ingredients
- 2 cups broccoli slaw (Available at most grocery stores)
- 1 jalapeño, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup mayonnaise
-
For the mayo
- 1/4 cup mayonnaise
- 1 tablespoon hot pepper sauce
-
For the chicken
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1/2 teaspoon kosher salt plus more
- 1 cup buttermilk
- 2 8-ounce skinless, boneless chicken breasts, butterflied and halved crosswise
- Peanut, vegetable oil or shortening (for frying)
- 4 sandwich buns
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup Bread-and-Butter Pickle slices
Instructions
- Combine broccoli slaw, jalapeno, onion and mayonnaise in a small bowl and mix well. Set aside.
Spicy Mayo
- Combine mayonnaise and hot sauce. Set aside
Fried Chicken
- Combine flour, pepper, and 1/2 teaspoons salt in a gallon size ziploc bag.
- Pour buttermilk into bowl.
- Clean any remaining fat from chicken.
- Slice the breasts horizontally so that you get 2 pieces from 1 whole chicken breast.
- Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. With your clean hand then dip in buttermilk, allowing excess to drip back into bowl. With your dry hand dredge again in flour mixture, shaking off excess.
- Do this to all chicken pieces and set aside on a plate while you prepare the oil.
- Pour oil or shortening into a large heavy skillet to a depth of 1/2-inch.
- Heat over medium heat until thermometer registers 350°.
- Fry chicken until golden brown and cooked through, about 5 minutes per side. Transfer to a wire rack set inside a baking sheet; season with kosher salt.
- You can keep the fried chicken pieces in the oven at 170 degrees f while you fry the remaining pieces.
- Spread cut sides of buns with butter. Heat another large skillet over medium heat. Working in batches, cook buns buttered side down until browned and crisp, about 1 minute.
- Spread with spicy mayo. Build sandwiches with buns, mayo, chicken, slaw and pickles.
Recipe adapted from Bon Appétit’s Fried Chicken with Slaw and Spicy Mayo
Wow this looks so good. Love a good sandwich. Thanks for sharing.
Simon
Saveur and Food&Wine are also great!
I stopped getting Food & Wine a few years ago but I will take a look again. I think I felt there were too many ads? Will look at Saveur
Cuisine at Home is a great magazine–my absolute favorite!