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.
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:
and the spicy slaw needs a bit of time to chill in the fridge.
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. 😉
Son of A Gun Fried Chicken Sandwich
- Yield: 4
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Course: Sandwich
- Cuisine: American
- 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 1/4 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
Note: click on times in the instructions to start a kitchen timer while cooking.
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 1/2 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.
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. This post contains affiliate links.
Yield: 4 , Amount per serving: calories
All images and text © for Dinner, then Dessert, Inc.Save Recipe