3 cups Mayonnaise 4 tablespoons Sriracha (or to taste) 1 1/2 Lemons; squeezed for juice 1 teaspoon Paprika 6 cloves garlic; finely grated
For the Spicy Aioli: Mix all ingredients together and set aside.
1 bag pre-chopped Coleslaw mix (cabbage and carrots) 1/2 Red Onion; finely chopped 1 cup Spicy Aioli
For the Spicy Slaw: Mix together the slaw and red onion. Incorporate enough Spicy Aioli to make a fairly wet slaw mixture. Set aside in fridge to let it get cold.
Flour Salt Pepper
For the Spicy Chicken: Preheat oven to 400º F. Lightly grease a baking sheet. In large ziptop bag, add 1 to 2 cups flour, salt and pepper. Dredge each chicken cutlet by placing inside the ziptop bag with flour and shake well until each piece is coated.
In a bowl, using 1/3 of the spicy aioli, dredge the floured chicken cutlets, until coated well completely. On a plate, lay out crushed chips to coat the chicken. Press chips into chicken to adhere completely. Lay "chip-breaded" chicken out on baking sheet in a single layer and bake for approximately 15 to 20 minutes or until chicken is cooked through.
Prepared chip-breaded chicken Prepared spicy slaw 6 Large Club Rolls (soft hoagie or torpedo roll) 2 Avocados (sliced) 12 Slices Cooked Bacon Romaine Lettuce (chopped) Sliced Dill Pickles (optional) Extra Kettle-Cooked Chips
For the Sandwich: Lightly toast the club rolls until warm on the inside, toasty on the outside. Cut in half and scoop out some of the filling. Layer sandwich in this order: chopped lettuce, 1 to 2 slices bacon broken into pieces, 1 warm chicken cutlet, slices of avocado, heaping amount of Spicy Slaw, I add a couple of slices of crunchy pickles (optional), top with extra kettle cooked chips. Cut in half and serve with extra Spicy Aioli.
Helpful Tips: 1. It’s better to bake the chicken rather than fry it to keep the chip coating from falling off. 2. Baking the bacon in the oven can help make it extra crispy.