For the Chicken:
1 cup buttermilk
1 tablespoon kosher salt
1 garlic clove, minced
Four 6-ounce boneless, skinless chicken breasts
For the Pickled Vegetable Slaw:
1 cup thinly sliced red cabbage, divided
1 cup thinly sliced green cabbage, divided
1 carrot, peeled and julienned
1 serrano chile—stemmed, seeded and julienned
½ red onion, thinly sliced
1½ cups white wine vinegar
1½ cups water
2 tablespoons salt, plus more to taste
2 tablespoons sugar
1 tablespoon whole coriander seeds, toasted
1 teaspoon celery seeds
¼ cup mayo
1 tablespoon honey
Freshly ground pepper, to taste
For the Special Sauce:
½ cup mayo
¼ cup ketchup
2 tablespoons Dijon mustard
2 teaspoons chile paste
For the Sandwich:
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
4 cups canola oil
4 potato rolls
1 cup dill pickle slices
1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.
2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.
3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.
4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.
5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.
6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.