Ingredients
1/4
cup mayonnaise
1/4
cup sour cream
4
to 5 teaspoons Sriracha sauce
1
cup thinly sliced green cabbage
1
cup thinly sliced red cabbage
1
tablespoon finely chopped red onion
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
cup all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
teaspoon paprika
1
cup buttermilk
1
cup vegetable oil
4
burger buns or ciabatta rolls, split, toasted
Preparation
In medium bowl, mix mayonnaise, sour cream and Sriracha sauce until well blended. Remove 1/4 cup to small bowl; cover and refrigerate until serving time. Add cabbage and onion to bowl with remaining mayonnaise mixture; toss to coat. Cover and refrigerate.
Flatten each chicken breast to about 1/2 inch thick. In shallow dish, mix flour, salt, pepper and paprika. Pour buttermilk into another shallow dish. Coat chicken with flour mixture, shaking off excess. Dip into buttermilk, allowing excess to drip back into dish. Coat again in flour mixture, shaking off excess.
In 10-inch skillet, heat 1/2 inch oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center and coating is golden brown.
Spread cut sides of buns with reserved mayonnaise mixture. On each bun bottom, place 1 chicken breast; top with spicy slaw. Cover with bun tops.
