Cajun Fried Chicken Sandwich with Creamy Ranch Slaw

Step 1

Place the chicken in a resealable container with the buttermilk and Ranch dressing. Seal and allow to chill in the fridge overnight.

Step 2

In a large bowl, toss the cabbages, scallions, onion and jalapeno together.

Step 3

Pour the Ranch dressing over top and toss to combine.

Step 4

Cover with plastic wrap and store in the fridge until ready to serve.

Step 5

When ready to cook the chicken, heat 3 - 4 inches of oil in a Dutch Oven making sure not to fill beyond 2 to 3 inches from the top for safety.

Step 6

Set an oil or candy thermometer in the oil and heat it to 375 degrees.

Step 7

Test a small piece of chicken to make sure it cooks, turning golden brown on the outside, in about 5 minutes.

Step 8

Remove from the oil with a slotted spoon and repeat with the remaining chicken, making sure to maintain the oil temperature.

Step 9

Check the internal temperature of the chicken to 160 degrees for serving.

Step 10

Place the fried chicken on a wire rack over a baking sheet to allow any excess oil to drip off.

Step 11

Gently sprinkle a little Tony Chachere’s Original Creole Seasoning atop the fresh chicken.

Step 12

When ready to serve, toast the buns if desired.

Step 13

Place a heaping portion of the slaw on the bottom bun. Top with hot chicken and add a pickle if that strikes your fancy and top with the remaining bun half. Serve hot.