Rachael: Buttermilk Fried Chickenwiches Recipe with Spicy Bacon Sauce

Rachael Ray: Buttermilk Fried Chickenwiches Recipe

There’s something tasty and satisfying about Southern style chicken sandwiches, and Rachael Ray’s Buttermilk Fried Chickenwiches is a great example of why they are so satisfying, right down to the pickle juice in the slaw. This recipe consists of three parts: fried chicken, oil and vinegar slaw, and a spicy bacon special sauce. Yum!

Oil and Vinegar Slaw Ingredients

• 3/4 cup White Wine
• 2 tbsp Yellow Mustard
• 1/4 cup Pickle Juice
• 1 tsp Celery Seed
• 1/2 cup Sugar
• 2 chopped cloves Garlic
• 1 tsp granulated Garlic
• 1 tbsp Brown Sugar
• 2 tsp Salt
• 1/2 cup Sugar
• 1/2 cup Vegetable Oil
• 1 grated Carrot
• 2 chopped Chili Peppers
• 1 chopped Red Onion
• 1 shredded Green Cabbage

Spicy Bacon Special Sauce Ingredients

• 2 slices chopped Bacon
• 2 Egg Yolks
• 2 tbsp Sriracha Sauce
• 1 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 1/2 cup Grapeseed Oil
• 2 tsp Rice Wine Vinegar
• Salt

Fried Chicken Ingredients

• 3 8 oz Chicken Breasts, halved (or use thighs)
• 2 cups Flour
• 1 tsp Dried Mustard
• 1 tsp granulated Garlic
• 1 tsp Paprika
• 1 tsp granulated Onion
• 2 tsp Black Pepper
• 1 tsp Salt
• 1 1/2 cups Buttermilk
• Frying Oil
• 6 Sandwich Rolls

Rachael Ray: Buttermilk Fried Chickenwiches Recipe Directions

1. Combine pickle juice, mustard, garlic, white sugar, brown sugar, salt, vinegar, and celery seed in a pot, heating to dissolve salt and sugar.
2. Add in oil with a whisk.
3. Pour dressing over the slaw mixture of veggies and peppers.
4. Refrigerate; you could even make this the day before you want to serve it.
5. Brown bacon in a small pan and let cool.
6. Combine egg yolks, vinegar, Dijon mustard, and lemon juice in a bowl with a whisk.
7. Whisk in oil and season with sea salt.
8. Add bacon bits and a little of the drippings, along with Sriracha.
9. Chill the sauce and store it for up to seven days.
10. Combine flour with dried spices and salt and pepper in a shallow bowl.
11. Pour buttermilk into a separate shallow bowl.
12. Dip chicken pieces in the buttermilk, followed by the flour mix.
13. Heat oil in a dutch oven or fryer to 360 F.
14. Fry chicken in batches to fully cook; it should be golden and crisp at around nine minutes.
15. Heat oven to 275 to keep chicken warm on a baking sheet while you cook additional batches.
16. Season with salt to taste.
17. To serve, dress buns in sauce and top them with chicken and slaw.