Eric’s Fried Chicken Sandwich 


This is my Fried Chicken Sandwich recipe, which is a copy of Bakesale Betty’s famous Fried Chicken Sandwich in Oakland, CA. I’ve actually never had one but saw her make one on the Food Network and just tried it out myself.

This is just a simple fried chicken sandwich but what makes it is the slightly spicy coleslaw. I serve it on round bolillo rolls (regular ones will do also), some mayo, the coleslaw and that is it. But feel free to adapt and experiment to your taste.


Eric’s Coleslaw

Shredded cabbage (1bag)
Jalapeños (2-3)
Cilantro (1bunch)
Red Onion (1)
Sea Salt
Black Pepper
Dijon mustard (1 large tablespoon)
Apple Cider Vinegar
Olive Oil

  1. Cut Red Onion into medium strips and put in a small bowl and cover with Apple Cider Vinegar. Let sit for at least 10-15 min. Usually by the time everything is ready should be enough.
  2. Put all the shredded cabbage in a large bowl.
  3. Chop 2 jalapeños with seeds into small pieces. Add them to the cabbage.
  4. Take two handfuls of cilantro and chop finely. Add to cabbage and jalapeños.
  5. Now add a generous amount of sea salt to cabbage, jalapeños, cilantro. Add just a bit of black pepper. Now mix cabbage, jalapeños, and cilantro together. Let sit.
  6. Now I would start frying your chicken. At this point it’s good to let the coleslaw set and the red onions marinate the better, but like 10-15min max.
  7. Once your ready or the onions have marinated for 10 minutes let’s make the dressing.
  8. Take one heaping tablespoon of Dijon mustard in a small bowl. Add a small amount of olive oil. Maybe 4-5 tablespoons. Mix together.
  9. Now drain your red onions saving just a little of the vinegar and add them to the cabbage mix.
  10. Add dressing to cabbage mix and mix throughly.
  11. It’s best to let the coleslaw sit for a few minutes but not long. It’s best served fresh, otherwise things start to wilt and it looses it’s crunchiness.


Eric’s Fried Chicken

Thinly sliced chicken breast (I found some at Trader Joe’s ready to use)
Sea Salt
Black Pepper

  1. In a cast iron pan or any frying pan add some oil. About 1/2 inch deep and start to heat.
  2. In a pyrex dish, or anything that’s about 1 1/2 tall, pour some buttermilk in. Enough to cover two pieces of chicken at a time. I fry two pieces at a time.
  3. On a plate put some flour, enough for all your chicken, add sea salt, black pepper, and any other spice you may want to add. Sometimes I add some Pico De Gallo’s Seasonings it’s a spicy mix. Mix flour mixture thoroughly.
  4. Now take one thinly sliced chicken breast and pound it with a meat tenderizer on both sides. Do the same for another piece.
  5. Put both pieces of pounded chicken into the buttermilk and make sure it is fully covered. Let sit for 2 min or so.
  6. Now lift a piece of chicken out of the buttermilk and let it drip a little then place it into the flour mixture and coat all sides.
  7. Place the coated chicken into the now hot oil and repeat step 6 for the other piece of chicken.
  8. Do not flip the chicken or mess with it just let it cook on one side until the sides are golden brown. Times vary but it’s fairly quick since the chicken is so thin.
  9. Once the first side is golden brown flip the chicken and let the other side cook. A total cook time will be about 9 min total for two pieces of chicken. But check it for firmness. You can also use a meat thermometer. It should have an internal temp of about 165 degrees.
  10. Once finished place chicken in a dish with some paper towels to soak up some of the oil.
  11. Repeat steps until you have cooked all your chicken.



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