Fried Chicken Sandwich with Slaw and Spicy Mayo

Ingredients

• 0.5 cup juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer) 
• 1 cup buttermilk 
• 4 cups cabbage thinly sliced
• 2 cups flour all-purpose
• 1  garlic clove finely grated
• 1 tablespoon pepper black
• 1  jalapeno thinly sliced
• 0.5 teaspoon kosher salt plus more
• 0.5 cup mayonnaise 
• 1 tablespoon hot sauce hot louisiana-style
• 0.5 small onion red thinly sliced
• 4  sandwich rolls white
• 16 ounces chicken breast boneless skinless halved
• 2 tablespoons butter unsalted room temperature
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• wire rack
• kitchen thermometer

Directions

1. Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
2. Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl.
3. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
4. Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged.
5. Heat over medium heat until thermometer registers 350°F.
6. Fry chicken until golden brown and cooked through, about 3 minutes per side.
7. Transfer to a wire rack set inside a baking sheet; season with salt.
8. Spread cut sides of rolls with butter.
9. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
10. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.