Taste the slaw, then add salt and pepper to your liking. Add the coleslaw mix, cabbage and green onions and toss lightly. Serve with lots of napkins!Ĭombine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Cut each loaf in half, then cut into 8 to 10 portions. Top with some Red Cabbage Slaw and the top pieces of bread. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Spread the mixture on both sides of the baguettes. (See Cook's Note.)įor the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Remove to the prepared cooling rack and let sit for 5 minutes. Line a baking sheet with paper towels and set a cooling rack on top.Īdd 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more. Shake off any excess and transfer to a plate.įill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Refrigerate for 4 hours or up to overnight.įor the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag. Kosher salt and freshly ground black pepperįor the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Four 6- to 8-ounce boneless skinless chicken breasts, cut lengthwise into 1-inch-wide stripsġ tablespoon dill pickle brine, plus pickle slices, for servingĢ baguettes or long French loaves, split, buttered and lightly toasted
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