Fried Chicken Sandwiches with Pickle Coleslaw


For the Bread-and-Butter Pickles:

1-1/2 cups cold water

1-1/2 tablespoons kosher salt

4 kirby cucumbers, sliced 1/8-inch thick

1 jalapeno, sliced 1/4-inch thick

1/2 cup plus 2 tablespoons apple cider vinegar

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon celery seeds

1/2 teaspoon ground turmeric

1/2 teaspoon yellow mustard seeds

For the Spicy Mayo:

1 small garlic clove, crushed with press or grated on microplane

3 tablespoons olive oil mayonnaise

2 teaspoons hot sauce (I used Frank’s Red Hot)

For the Pickle Coleslaw:

3/4 small jalapeno, thinly sliced

1/4 small head green cabbage, thinly sliced

1/4 small head red cabbage, thinly sliced

1/4 small red onion, thinly sliced

1/4 cup Bread-and-Butter Pickles, plus 3 tablespoons pickle juice

For the Fried Chicken:

3/4 cup all-purpose flour

1/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup buttermilk

1 large boneless, skinless chicken breast, cut in half crosswise

Canola oil, for frying

2 hamburger buns

Nonstick cooking spray