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For the slaw:
  • 3 tablespoons white vinegar
  • 2 jalapeño peppers, finely chopped
  • 1 small or ½ medium red onion, finely chopped
  • 1 clove garlic, grated or pasted
  • Salt and pepper
  • 1 teaspoon celery seed
  • 4 cups shredded cabbage (or 1 sack store-bought pre-shredded slaw blend)
  • ½ cup sour cream or Greek yogurt
  • About 3 tablespoons buttermilk
  • 2 tablespoons cayenne pepper hot sauce (Rach's go-to is Frank's RedHot)
  • ¼ cup chopped herbs (parsley, chives and dill)
For the Chicken Sandwiches:
  • Frying oil, such as safflower or canola, 2-3 inches in Dutch oven or 2 quarts for tabletop fryers
  • 1 ½ cups AP flour
  • 1 teaspoon cayenne pepper (½ palmful)
  • 2 teaspoons white pepper (⅔ palmful)
  • 2 teaspoons ground cumin (⅔ palmful)
  • 2 teaspoons paprika (⅔ palmful)
  • Salt and pepper
  • 1 cup buttermilk
  • 2-3 (4 to 6 portions) boneless, skinless chicken breasts, halved horizontally into 4-6 cutlets
  • Soft sandwich buns and bread-and-butter pickles, to serve


Serves: 4-6


For the slaw, pour the vinegar over peppers, onions and garlic and add a liberal amount of salt and some pepper and celery seed; let stand 10 minutes, then toss with cabbage. In a small bowl, combine the sour cream or yogurt with buttermilk, cayenne pepper hot sauce, and chopped herbs; add to slaw, toss to combine, and adjust seasoning.

For the chicken sandwiches, heat oil to 365˚F for frying.

Combine the flour with spices and salt and pepper and divide into 2 shallow dishes. Place a dish of buttermilk between the dishes of flour. Cooking 2 pieces of chicken at a time, dredge in flour, dip in buttermilk, dredge again, then fry to crispy and deep-golden and drain.

Serve chicken on rolls with slaw and pickles on top.