Fried Chicken Sandwich

If you've never been to Bakesale Betty, then you are seriously missing out. Many folks from across the Bay Area line up to get a taste of her fried chicken sandwiches ($7.75). And they are so worth the wait. Crunchy chicken and spicy slaw served in an Acme Bakery torpedo roll. De-friggin-licious! While there aren't any tables to sit at inside, there are stools and ironing boards (yes, that's right, I said "ironing boards") that are set up outside on the sidewalk. Bakesale Betty 5098 Telegraph Oakland, CA 94609 (510) 985-1213 My office recently had a potluck picnic, and while I was perusing fried chicken recipes that would stay crisp for a picnic, I came across a SF Gate article where Betty shared her recipe for her famous fried chicken sandwich. I LOVE Betty's version, but I wanted to do a bit of an Asian twist. Below is my adaptation of her recipe. Don't get overwhelmed by the recipe below. It may look like a lot of ingredients and steps, but essentially you are making the fried chicken, the coleslaw, and the vinaigrette. But if it still feels too daunting, you can always just head over to Bakesale Betty and order up one of theirs.

FRIED CHICKEN SANDWICH
FOR THE CHICKEN
8 boneless, skinless chicken thighs
1 tablespoon fresh ginger, grated
3 cloves garlic, grated
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons fresh cilantro, minced

FOR THE COLESLAW
1 large red onion, thinly sliced
1 cup red wine vinegar
4 jalapenos, halved, seeded, and thinly sliced
1/2 cup parsley
1/2 green cabbage, cored and thinly sliced
1/2 red cabbage, cored and thinly sliced

FOR THE VINAIGRETTE
6 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons salt
1/2 cup lime-infused olive oil

FOR THE BATTER
1 cup water
1 cup flour
1 tablespoon salt
1 teaspoon black pepper

FOR THE COATING
1/2 cup cornmeal
1/2 cup flour
1 tablespoon salt
1 teaspoon black pepper

oil for frying
8 torpedo rolls (or other large sandwich roll)

1) In a large ziploc bag, combine the grated ginger, grated garlic, soy sauce, fish sauce, and cilantro. Mix well and place chicken thighs in bag. Marinate for 1/2 hour.

2) Place 1 cup of red wine vinegar in a medium bowl. Marinate the sliced red onions for 1/2 hour to quickly pickle them. After 1/2 hour, remove the red onions to a large salad bowl, but don't dump out the red wine vinegar. You'll need to reserve 6 tablespoons to make the vinaigrette.

3) To make the vinaigrette, whisk 6 tablespoons of the reserved red wine vinegar, mustard, salt, and olive oil.

4) To make the coleslaw, combine the pickled red onions, jalapenos, parsley, and cabbage together in a large bowl. Toss with the vinaigrette.

5) Fill a cast-iron skillet with enough oil so that it is just under half-filled. Turn heat to medium.

6) Mix all the ingredients for the batter together in a large bowl.

7) Mix all the ingredients for the coating together in a large plate.

8) When the oil is hot, dip 4 of the chicken thighs in the batter. Lift out and dredge in the coating and shake off excess. Carefully place in the hot oil and fry for 5-7 minutes per side. Remove to a wire rack (with cookie sheet underneath to catch the oil).

9) Repeat with the remaining for chicken thighs.

10) To serve, place coleslaw on bottom of roll and top with two chicken thighs. Slice in half, if desired.

Makes 4 large sandwiches or 8 smaller sandwiches.

Ed's Note: I like the tartness that the lime gives to the vinaigrette. If you can't find lime-infused olive oil, then just use regular olive oil. You could also try adding the zest from one lime.