Special equipment: a deep-frying thermometer
In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.
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