Bakesale Betty's Fried Chicken Sandwich

There's a bakery in Oakland that makes this sandwich and it's amazing. The recipe was published in the San Francisco Chronicle. Since (in my opinion) the coleslaw is really what makes the sandwich, I have been making them with grilled chicken as opposed to fried chicken. It's a lot easier and undoubtedly way less harmful to my body. It does leave a little crunchiness to be desired.

4 boneless skinless chicken breasts
Kosher salt
1 quart buttermilk

The Vinaigrette:
1 tbsp Dijon mustard
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 cup extra virgin olive oil

The Coleslaw:
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and
sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer
leaves removed, and very thinly sliced
Kosher salt

The Breading:
1 lb all-purpose flour
1 tbsp cayenne pepper
1+ tbsp kosher salt
1-1/2 freshly ground pepper
2 quarts vegetable oil, for frying
4 torpedo/hoggie rolls sliced lengthwise

Instructions: Season chicken breasts with kosher salt. Let sit for at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refridgerator for 1 hour up to overnight.

For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.

For the coleslaw: Macerate onions in red wine vinegar, and let sit for at least 20 minutes. Remove onions and discard vinegar (or use the necessary amount in the vinaigrette). Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365 degrees, using a digital thermometer/candy thermometer to monitor the heat. Prepare the breading while waiting for the oil to heat up. In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pulla chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during breading process.
When the oil is at 365 degrees, carefully place chicken pieces into oil one by one. Let it cook for a minute without disturbing chicken, then help it 'swim' in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.

For the sandwich: Slice fried chicken, place on bottom of roll and top generously with coleslaw.