Ingredients

For the oil and vinegar slaw:

• 3/4 cup white wine or cider vinegar
• 1/4 cup bread-and-butter or dill pickle juice
• 2 tablespoons yellow mustard
• 1 teaspoon celery seed
• 2 cloves garlic, finely chopped
• 1/2 cup sugar
• 1 tablespoon brown sugar
• 1 teaspoon granulated garlic
• 2 teaspoons Kosher salt
• About 1/2 cup vegetable oil
• 1 medium green cabbage, quartered and thinly shredded
• 1 large carrot, grated
• 1 small red onion or 1/2 large red onion, chopped or quartered lengthwise, then thinly sliced
• 2 chili peppers, such as Fresno or jalapeño pepper, seeded and finely chopped

For the special sauce:

• 2 slices bacon, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 2 egg yolks
• 2 teaspoons rice wine vinegar
• 1/2-2/3 cup grapeseed oil
• Fine sea salt, to taste
• 2 tablespoons Sriracha or cayenne pepper hot sauce

; For the fried chicken:;

• 2 cups flour
• 1 teaspoon granulated garlic (1/3 palmful)
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon dried mustard
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• Frying oil, such as canola or vegetable oil
• 3 boneless, skinless chicken breasts (8 ounces each), halved across to form 6 portions or 6 boneless, skinless chicken thighs
• 6 white or cornmeal-topped sandwich rolls, split and toasted or griddled

Description

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