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.

Nick's Gut Bustin Brats ~ 45 min / 2 servings

This recipe is really good for sitting on your ass watching football with beer and the Packers. Let it Eat.

Ingredients

4 Brats
3 Cups of Red Wine (merlot)
1 Onion (chopped)
3 tbsp minced garlic
Kraut
Bunz (hehe)
Beer ... lots of beer

Directions

1. Preheat oven to 450 degrees.
2. Put all of your onions, garlic, red wine into a pan
3. Stick the pan in the oven for 15 Minutes at 450 degrees
4. Turn off the oven after 15 Minutes but DO NOT OPEN IT! Seriously! Go drink a beer. Drink two beers even. Just leave the oven shut for another 30 minutes.
5. Now open up the oven and check it out. The wine should absorb into all of the onions and brats. Its gonna be good.
6. Stick the brats on a bun. Put on your favorite condiments. Drink another beer and fuck the Chicago Bears.

Ali's Salmon and Gentle Asian Salad

So here is the first recipe for this thing. Hope everyone has fun putting their two cents in! - Nick
Baked Salmon ~ 20 min / 2 servings

This is a really fast, easy, and delicious recipe for salmon that I found in some random seafood cookbook. The fish comes out super juicy. I generally make this with the Asian Slaw Massage and some basmati rice.

Ingredients

2 salmon filets
3 tbsp olive oil
3 tbsp rice wine vinegar
3 tbsp scallions
1 tsp dill
1 tsp orange juice or grated rind
salt and pepper
2 10-12” squares of parchment paper
3 tbsp melted butter
a little bit of vegetable oil

Directions

1. Preheat oven to 500°.
2. Mix together the oil, vinegar, scallions, dill, orange, and s + p in a small bowl.
3. Lay out the parchment. About 2” from the left side of the square (centered top to bottom), brush some melted butter the size of the filet. Then lay the fish onto the buttered area skin-side down.
4. Pour the seasoning mixture over the top of each filet.
5. Fold the left side of the parchment over the filet, then continue to fold right so the fish is wrapped in parchment. With cut end of parchment down, double-fold each end of packet – pressing lightly to crease and tucking ends under. ***At this point, you can cover and refrigerate the packets until the next day****
6. Brush the outside of the packets lightly with vegetable oil and place on a baking sheet.
7. Bake for roughly 7-10 minutes, depending on the thickness of the filet. The fish should look slightly translucent when done.
8. Slice packets open and serve.

Ali's Asian Slaw ~ 10 min / 4 servings

This is actually an adaptation of Mom’s cucumber salad. I just kept adding things to it. I’ve madea lot of variations. My favorite is to add some fruit – like mango, peach, or kiwi. You could also add some cabbage for a more traditional slaw.

Ingredients

4 radishes, julienned
1 large carrot, julienned
1 cucumber, julienned
¼ c ginger, minced
½ c rice wine vinegar

Directions

1. I usually mince the ginger first, then let it soak in the vinegar while I slice the rest of the vegetables.
2. Mix everything together.
3. Serve immediately or refrigerate until ready.