How To Make Son of A Gun Fried Chicken Sandwich
Crispy fried chicken is the heart of this chicken sandwich from Son of a Gun with layers of sweet, spicy, and sour flavors from pickles and pepper sauce.
For Spicy Coleslaw:
- 1tbspgarlic clove
- 1tbsphot pepper sauceLouisiana-style
- 4cupscabbagethinly sliced
- ¼cuppickle juice
For Fried Chicken:
- 1tbspblack peppercoarse ground
- ½tspkosher salt
- 2chicken breasts
- vegetable oilfor frying
- 4sandwich rolls
- 2tbspunsalted butter
Mix together the garlic, mayonnaise, hot pepper sauce, cabbage, pickles, and pickle juice in a large bowl.
Put in the refrigerator to chill.
Add the flour, pepper, and salt in a shallow bowl.
Butterfly the chicken and cut into 4 thinly cut pieces.
Add the buttermilk to a small bowl and dip the first piece of chicken into a bowl. Let the excess buttermilk drip off.
Dredge into the flour mixture and shake the excess off.
Repeat the process, then lay gently onto a cookie sheet and repeat with 3 remaining pieces.
Add the vegetable oil to your cast-iron skillet until it is about a ½-inch high.
Heat on medium until the oil is 350 degrees F and fry the chicken for 3 minutes on each side.
Rest on wire rack and sprinkle salt to taste on top of the fried chicken pieces.
Cut the rolls in half and spread butter on the cut sides.
On a griddle brown the buns buttered side down.
Assemble the bottom of the bun, then the chicken, then a cup of the coleslaw before topping with the top of the bun.
- Calories: 737.58kcal
- Fat: 36.03g
- Saturated Fat: 8.08g
- Trans Fat: 0.27g
- Monounsaturated Fat: 11.02g
- Polyunsaturated Fat: 15.59g
- Carbohydrates: 87.70g
- Fiber: 5.72g
- Sugar: 7.04g
- Protein: 15.66g
- Cholesterol: 28.98mg
- Sodium: 738.03mg
- Calcium: 183.67mg
- Potassium: 410.46mg
- Iron: 3.27mg
- Vitamin A: 62.34µg
- Vitamin C: 36.49mg
Have your own special recipe to share? Submit Your Recipe Today!