In this monthly series, I commit to cooking whatever is on the cover of Bon Appetit, Saveur or maybe some other food magazine. There’s a reason these particular dishes are on the cover – they’re usually the best recipes in the magazine.
The April issue of Bon Appetit had a huge, crunchy fried chicken sandwich on the cover. Now, I’m not normally a fan of fried chicken. In fact, I went through a weird phase where I just wouldn’t eat it. Under any circumstance. For awhile, when my family took our annual trip to Zehnder’s restaurant in Frankenmuth, MI (primarily famous for their fried chicken dinners), I would eschew the plate of fried chicken and order the roasted variety. Everybody thought I was crazy, and maybe I was.
Luckily, I’ve gotten over that aversion in the last few years. You still won’t find me frying up a big platter of fried chicken, Paula Deen-style, for Sunday dinner, but alas, I’m on a mission to “Cook The Cover” each month.
This recipe marked the first time since culinary school that I had ventured into the world of pickle-making. These homemade bread-and-butter pickles were awesome. And even though it was a 2-step process, they didn’t take more than 15 minutes total to make. They keep in the fridge for 2 weeks, so I made a big batch of them, and plan to put them on burgers and sandwiches galore.
The best part of this sandwich? By far, the amazing coleslaw. I used two kinds of cabbage (although just 1 type would be totally fine), red onion, jalapeno, and some of the pickles. The coolest thing? The only “dressing” used for this coleslaw is some of the pickle juice. It’s crunchy and sour, and probably the best coleslaw I’ve ever made.
I’m not going to lie: ultimately, this sandwich was a lot of work. The pickles were easy to make, the coleslaw was easy to make, and the chicken was easy to fry, but all of it added up, for a few sandwiches? Probably not an undertaking I’m going to take on too often. But, like last month’s “Cook The Cover,” these sandwiches kind of rocked my world. I also listened to my husband tell me about 27 times how much he liked them (when he really likes something, he doesn’t stop at just one compliment). I think in the future, I’ll use the coleslaw and put it on grilled chicken sandwiches. Summer time, and the grillins’ easy…
For the Bread-and-Butter Pickles:
For the Spicy Mayo:
For the Pickle Coleslaw:
For the Fried Chicken: