1 tablespoon Dijon Mustard
3 tablespoons Red Wine Vinegar
1 teaspoon Salt
1/2 cup Extra Virgin Olive Oil
For the Vinaigrette: In a bowl, whisk the mustard, vinegar, and salt. Slowly whisk in the olive oil until well blended. Set aside.
1 small Red Onion (sliced very thin)
1/2 cup Red Wine Vinegar
1/2 Green Cabbage (core and outer leaves removed; sliced very thin)
1/4 cup chopped Parsley
2 Jalapeno Chiles (cut in half lengthwise; sliced crosswise)
1 teaspoon Salt
For the Coleslaw: In a small bowl, cover sliced onions with red wine vinegar, allowing to macerate for 5 minutes. Drain off vinegar, discard and add onions to a medium mixing bowl along with cabbage, parsley, jalapenos, salt and enough vinaigrette to moisten. Combine all ingredients and adjust seasoning.
4 large Skinless Boneless Chicken Breast Halves (about 6 ounces each)
Salt to taste
1/2 quart Buttermilk
For the Chicken: Season the chicken breasts with salt. Let stand at least 5 minutes. Pour buttermilk over chicken breasts and allow to sit for anywhere between 1 hour and overnight.
2 quarts Vegetable Oil (for frying)
Pour the vegetable oil into a large pot, filling it no more than halfway. Place the pot on a burner over med heat until the oil temperature reaches 325°F.
4 1/2 cups All-Purpose Flour
1 tablespoon Cayenne Pepper
1 tablespoon Salt
1 1/2 teaspoons freshly ground Black Pepper
Combine flour, cayenne pepper, salt and black pepper in a wide, shallow dish. Remove chicken breast from buttermilk, one at a time, without wiping any excess buttermilk and place in seasoned flour. Coat both sides with seasoned flour, shake off excess and dip back into buttermilk. Repeat the flour coating process, this will produce a thicker, crunchier coating on the chicken. Repeat with remaining breasts.
Carefully place each piece of chicken in the hot oil using tongs. After a minute, using tongs, make sure the chicken breasts are cooking evenly and not sticking to one another. Cook for 5 to 7 minutes, until chicken is cooked through and golden and crispy. Drain on paper towels and allow to cool a few minutes before assembling the sandwich.
4 fresh Sweet White Rolls (sliced lengthwise)
Top each bottom half of the rolls with a generous amount coleslaw. Place a chicken breast on top and finish with the top half of the roll. Cut sandwich in half and enjoy!