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For the slaw, pour the vinegar over peppers, onions and garlic and add a liberal amount of salt and some pepper and celery seed; let stand 10 minutes, then toss with cabbage. In a small bowl, combine the sour cream or yogurt with buttermilk, cayenne pepper hot sauce, and chopped herbs; add to slaw, toss to combine, and adjust seasoning.
For the chicken sandwiches, heat oil to 365˚F for frying.
Combine the flour with spices and salt and pepper and divide into 2 shallow dishes. Place a dish of buttermilk between the dishes of flour. Cooking 2 pieces of chicken at a time, dredge in flour, dip in buttermilk, dredge again, then fry to crispy and deep-golden and drain.
Serve chicken on rolls with slaw and pickles on top.