Whether or not it’s Carnival season, a fried chicken sandwich is hard to turn down. This one was designed to be the ultimate portable parade treat.

Fried Chicken Sandwich
Serves 8
Write a review
  1. 2 cups whole buttermilk
  2. 1 tablespoon hot sauce
  3. 8 chicken cutlets (about 4 pounds)
  4. Canola oil, for frying
  5. 3 cups all-purpose flour
  6. 3 tablespoons Creole seasoning
  7. 8 teaspoons Creole mustard
  8. 8 hamburger buns, halved
  9. Mardi Slaw (recipe follows)
  1. In a 13x9-inch baking dish, combine buttermilk and hot sauce. Add chicken to dish, making sure meat is submerged. Cover with plastic wrap and refrigerate at least 4 hours.
  2. In a large cast-iron skillet, pour oil to a depth of 1 inch. Heat over medium-high heat until a deep-fry thermometer registers 350°.
  3. In a separate 13x9-inch dish, stir together flour and Creole seasoning. Working in batches, remove chicken from buttermilk mixture. Dredge chicken in flour, turning to coat. Fry chicken until browned on each side and a meat thermometer inserted in thickest portion registers 160°. Let drain on paper towels.
  4. To assemble sandwiches, spread 
1 teaspoon mustard on bottom half of each bun. Top with a fried chicken cutlet, Mardi Slaw, and the top half of bun.
Louisiana Cookin http://www.louisianacookin.com/
Mardi Slaw
Serves 8
Write a review
  1. 4 cups thinly sliced green cabbage
  2. 1 cup thinly sliced red cabbage
  3. ½ cup grated carrot
  4. ½ cup thinly sliced onion
  5. ½ cup mayonnaise
  6. 3 tablespoons apple cider vinegar
  7. 1 teaspoon Creole mustard
  8. 1½ teaspoons sugar
  9. ¾ teaspoon celery salt
  10. ¼ teaspoon ground black pepper
  1. In a large bowl, combine cabbages, carrot, and onion.
  2. In a small bowl, whisk together mayonnaise, vinegar, mustard, sugar, celery salt, and pepper. Pour mayonnaise mixture over cabbage mixture, stirring to combine. Refrigerate until ready to serve.
Louisiana Cookin http://www.louisianacookin.com/