Ad Hoc Fried Chicken Sandwiches with Coleslaw
Topped with crispy slaw, these fried chicken sandwiches are great for a leisurely outdoor lunch. They’re made using our fried chicken kit, which was developed by award-winning chef Thomas Keller; it duplicates the recipe from his Ad Hoc restaurant in Napa Valley. The chicken needs to brine for 6 hours before frying, so plan accordingly. Variations on this sandwich are included at the end of the recipe.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Ad Hoc fried chicken brine packet
- 6 1/2 cups water
- 6 boneless, skinless chicken breast halves, each about 6 oz.,
- pounded to 1/2-inch thickness
- 1 Ad Hoc fried chicken coating mix packet
- 2 cups buttermilk
- Canola oil for frying
- 1/2 head green cabbage, cored and shredded
- 3 jalapeños, very thinly sliced into rounds
- 1/2 red onion, very thinly sliced
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 2 Tbs. sugar
- 1 1/2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 6 torpedo rolls, halved and toasted
- Mayonnaise for serving (optional)