As with many teams in our NFL Recipe Series there might not be any single dish that best represents the city/area where a franchise is located. Often I’ve created a recipe based off my own experience(s) with a particular area. This was no different for the Oakland Raiders and a recipe for Fried Chicken Sandwiches with Jalapeno Coleslaw.
The basis of the recipe is from a “bakery” in Oakland called Bakesale Betty. While the store does sell baked goods, its claim to fame are their Fried Chicken Sandwiches with Jalapeno Coleslaw. At any given time you will see a line out the door for these sandwiches, that you order simply by the numerical quantity desire; one, two, three, etc.
Bascially, the sandwiches are a dangerous addicting balanced concoction of fried chicken and a spicy dry coleslaw mix on a sandwich roll. It’s the type of sandwich that you really don’t enjoying splitting with another person…even a loved one.
So with that in mind the following is our own gluttonous rendition of Bakesale Betty’s Fried Chicken Sandwiches with Jalapeno Coleslaw.
Be sure to check back in tomorrow for the continuation of our NFL Recipe Series with the Denver Broncos and a recipe with a primary ingredient which is not native to Colorado.
- 2 boneless/skinless chicken breasts
- 1/2 quart of buttermilk
- 2 sandwich rolls
- 1.5 quarts of canola oil
- Butter (browned or melted)
- 1 small red onion (halved and thinly sliced)
- 1 cup & 3 tbsp red wine vinegar
- 1 tbsp dijion mustard
- 1 1/2 tsp salt
- 1/2 cup extra virgin olive oil
- 1 red and green jalapeno chile (seeded, sliced)
- 1/4 cup chopped parsley (chopped)
- 1/2 green cabbage (very thinly sliced…around 3 cups)
- 2 tsp ground coriander
- 4 1/2 cups all purpose flour
- 1 tbsp cayenne
- 1 tbsp salt
- 1 1/2 tbsp pepper
- 1 tbsp smoked paprika
- Cover a chicken breast with Ziploc bag, take an empty bottle of recently consumed wine (or a rolling pin) and pound the chicken out to the desired thickness. Repeat for second piece.
- Toss both pieces of chicken in a medium sized bowl with the buttermilk. Make sure the chicken is submerged and cover with plastic wrap. Refrigerate for 1 hour to overnight.
- To make the coleslaw, soak the red onions in one cup of red wine vinegar for around 30 minutes.
- In a small bowl combine the dijion, red wine vinegar, and 1 tsp of salt. Slowly, and I do mean slowly, whisk in the olive oil. Continue whisking until mixture is throughly combined.
- Gather in a large bowl the cabbage, parsley, jalapenos, 1/2 tsp salt, and ground coriander. Pour the dijion/vinegar/oil mixture over the ingredients and throughly mix together.
- Mix in the red onions and set aside.
- Remove the chicken breasts from the refrigerator. Combine the rub ingredients together in a shallow bowl.
- Bread each side of a chicken breast with the flour rub.
- Dip the chicken breast back into the buttermilk and bread each side again with the flour rub. Set aside and repeat with second chicken breast.
- In a large pot heat the canola oil to 365 degrees.
- Using tongs gently drop, one at time, each piece of breaded chicken breasts. Cook until browned and carefully remove with tongs.
- Set the chicken on a paper towel. Allow oil to reheat to 365 degrees and repeat process with second piece of chicken.
- Brush the open faced side of your sandwich rolls with browned butter and toast on your grill (or toaster oven, etc).
- Build your sandwich with one chicken breast topped with the jalapeno coleslaw.
- Slice, serve, and anticipate wanting another sandwich.
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