Fried Chicken Sandwiches

foodnetwork.com

Rick Cohen

2 cups buttermilk, shaken

1 shallot, peeled, halved lengthwise and thinly sliced crosswise

2 garlic cloves, smashed

1 jalapeño pepper (with seeds), halved lengthwise

Kosher salt and freshly ground black pepper

3 small skinless, boneless chicken breasts (6 ounces each)

3 ½ cups all-purpose flour

4 teaspoons baking powder

2 ½ teaspoons smoked Spanish paprika

1 teaspoon cayenne pepper

1 teaspoon celery salt

2 (48-ounce) bottles canola oil

6 potato hamburger buns, toasted, for serving

Buttermilk Herb Mayo, for serving (recipe follows)

6 Bibb lettuce leaves

Kosher dill pickles, such as Claussen, thinly sliced, for serving

subheading: Buttermilk Herb Mayo:

1 cup good mayonnaise, such as Hellmann’s

2 tablespoons buttermilk, shaken

1 teaspoon good white wine vinegar

2 tablespoons thinly sliced scallions, white and green parts

1 tablespoon minced fresh parsley

1 tablespoon minced fresh chives

⅛ teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper

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