Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!
Saturday’s are special, so watch for a different special sandwich right here every Saturday.
Oh, and enjoy!
- ½ head purple cabbage, shredded
- ½ head green cabbage, shredded
- 4 large carrots, shredded
- ½ C mayonnaise
- ½ C buttermilk
- ¼ C sugar
- 1 T celery salt
- 2 T apple cider vinegar
- 2 lbs chicken tenders
- 1 C flour
- 1 t cayenne pepper
- 1 T kosher salt
- 1 T garlic powder
- freshly cracked black pepper
- 1 C buttermilk
- 1 egg
- Splash of hot sauce
- Oil to fry
- Rolls to serve
In a bowl, combine carrots and cabbage
In a blender, combine mayo, buttermilk, sugar, celery salt, and vinegar until smooth.
Pour over cabbage mixture and toss to coat. Set aside to rest.
Preheat deep fryer to 375 F for chicken
In a shallow container, mix flour, cayenne, salt, garlic powder, and cracked pepper and stir to combine.
In a separate shallow container, whisk egg and buttermilk with a splash of hot sauce
Dip the chicken in the buttermilk mixture, shaking off excess
Then dip the chicken in the flour mixture, patting to coat
Allow the chicken to rest for a few minutes in a single layer on a pan and then repeat buttermilk/flour process
Fry at 375 F until golden brown and drain on a paper towel or paper bag
Assemble your sandwiches by toasting the buns gently, placing a couple of chicken tenders on each bun, and topping with coleslaw. It’s a complete meal on its own.