Son of a Gun Fried Chicken Sandwich

by Sabrina Snyder

Published on Last updated

13 Comments

5 from 2 votes
4
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
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The Son of A Gun Fried Chicken Sandwich is crispy, juicy, spicy, sweet and sour all wrapped in a buttery toasted bun, without the impossible restaurant reservation.

The Son of A Gun Fried Chicken Sandwich

A Fried Chicken Sandwich worth Every Bite

The Son of A Gun Fried Chicken Sandwich is one of the most delicious chicken sandwiches you’ll ever find in a restaurant and it’s also one of the hardest to order. You’ve finally gotten your reservation to Son of a Gun and the menu looks so amazing it can be hard to see everything and pick out a fried chicken sandwich.

Everything else sounds so much better than a crispy chicken sandwich, right?

You would be missing out on an awesome sandwich. The chicken is moist and delicious, the spicy, sweet, sour slaw is MAGIC. And the butter toasted bun makes everything completely come together.

Son of a Gun, They are Fried Chicken Sandwich Pros!

The chefs behind the magic of this Son of a Gun Fried Chicken Sandwich are Vinny and Jon from Son of a Gun and Animal restaurants in Los Angeles. If you used to watch Food Network during the one season they had a reality show about a couple of young guys who were private chefs, those two guys are the guys who are now widely revered in the restaurant scene in Los Angeles and really all over the country.

The recipe they shared is fun and playful just like them with a spicy slaw and the sweet bread and butter pickles, you’ll be addicted to this Son of a Gun Fried Chicken Sandwich after your first bite.

There is a bit more effort that goes into this recipe than normal. There is a breading tray station:

Fried Chicken Sandwich breading station

and the spicy slaw needs a bit of time to chill in the fridge.

Slaw for Fried Chicken Sandwich

Could you make a crispy chicken sandwich with less ingredients? Yes, absolutely. But this Son of A Gun Fried Chicken Sandwich is crispy, juicy, spicy, sweet and sour all wrapped in a buttery toasted bun. I’m not sure that can be beat. 😉

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Dinner, then Dessert

Son of A Gun Fried Chicken Sandwich

Son of a Gun's famous Buttermilk fried Crispy Chicken Sandwich topped with a spicy slaw with pickles. You don't have to beg for a reservation to enjoy it anymore.
Yield 4
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder
Fried Chicken Sandwich recipe from Son of A Gun
PrintRate

Ingredients
 

  • 1 garlic clove , finely grated
  • 1/2 cup mayonnaise
  • 1 tablespoon Louisiana-style hot pepper sauce
  • 4 cups thinly sliced cabbage
  • 1/2 cup Bread-and-Butter Pickle slices , plus ¼ cup pickle juice
  • 2 cups all-purpose flour
  • 1 tablespoon coarse ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 2 chicken breasts , 8 ounces each (boneless/skinless)
  • vegetable oil (for frying)
  • 4 sandwich rolls
  • 2 tablespoons unsalted butter , room temperature

Instructions

  • To make the Spicy Cole Slaw: Mix together the garlic, mayonnaise, hot pepper sauce, cabbage, pickles, and pickle juice in a large bowl.
  • Put in the refrigerator to chill.
  • To make the Chicken: Add the flour, pepper, and ½ a teaspoon of kosher salt in a shallow bowl.
  • Butterfly the chicken and cut into 4 thinly cut pieces.
  • Add the buttermilk to a small bowl and dip the first piece of chicken to a bowl.
  • Let the excess buttermilk drip off.
  • Dredge into the flour mixture.
  • Shake excess flour off.
  • Repeat a second time, then lay gently onto a cookie sheet and repeat with 3 remaining pieces.
  • Add the vegetable oil to your cast iron skillet until it is about a half inch high.
  • Heat on medium until the oil is 350 degrees and fry the chicken 3 minutes on each side.
  • Rest on wire rack and sprinkle salt to taste on top of the fried chicken pieces.
  • Cut the rolls in half and spread butter on the cut sides.
  • On a griddle brown the buns buttered side down.
  • Alternately you can also make brown the buns in the pan before frying the chicken if you don't want to dirty a second pan/griddle.
  • Assemble the bottom of the bun, then the chicken, then a cup of the cole slaw before topping with the top of the bun.
  • Enjoy thoroughly then thank Vinny and Jon for the awesome recipe.

Notes

I omitted red onion and jalapeno because I'm the only one who would've enjoyed it in the group, but the link provides for the spicier onion-y version of the slaw.
Adapted from Bon Apetit.

Nutrition

Calories: 826kcal | Carbohydrates: 86g | Protein: 39g | Fat: 34g | Saturated Fat: 9g | Cholesterol: 105mg | Sodium: 1229mg | Potassium: 782mg | Fiber: 5g | Sugar: 7g | Vitamin A: 425IU | Vitamin C: 29.6mg | Calcium: 180mg | Iron: 5.8mg

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How to Make a Fried Chicken Sandwich like Son of a Gun

The Son of A Gun Fried Chicken Sandwich is crispy, juicy, spicy, sweet and sour in a buttery toasted bun without an impossible to get reservation.
The Son of A Gun Fried Chicken Sandwich is crispy, juicy, spicy, sweet and sour in a buttery toasted bun without an impossible to get reservation.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Just made this chicken sandwich.
    Was very crispy and tasty. I always like it when there’s enough left over for tomorrow. Instead of the coleslaw I used romaine leaves, bb pickles and mayo as I didn’t have cabbage. Will make again very soon. Thanks again, Sabrina.

    Reply

  3. Your description of this sandwich coupled with the gorgeous photos has me HUNGRY for this dish right now! I love a good crispy chicken sandwich.

    Reply

  4. Yum, this sounds like the perfect chicken sandwich, I love the way you described it, “crispy, juicy, spicy, sweet and sour all wrapped in a buttery toasted bun.”

    Reply

  5. Their restaurants are on my ever-growing “must eat at before I die” list. And I love that if that elusive reservation ever came through that this amazing looking chicken sandwich could be waiting for me!

    Reply