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In a bowl, combine cabbage, carrot, mint, cilantro, and chile. Stir in lime juice and olive oil and season to taste with salt.
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In a pie plate mix flour, cornmeal, 1 1/2 tsp. salt, and cayenne. In a medium bowl, whisk buttermilk and egg to combine. Dredge chicken in flour mixture, dip into buttermilk mixture, then return to flour mixture, turning to coat all sides.
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Pour 1 in. of oil into a 5- or 6-qt. pan over medium-high heat. When oil reaches 350u00b0, add chicken in a single layer (in batches if necessary), and cook until well browned all over and no longer pink in the center (cut to test), about 6 minutes per batch. As chicken is done, transfer to paper towels and sprinkle lightly with salt.
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Spread sandwich rolls with mayonnaise. Divide chicken among rolls and top generously with slaw.
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Wine note: Typically full of honeyed tangerine, peach, and honeysuckle, Viognier--the great white grown in France's Rhone Valley--is rich but, at its best, crisp and minerally too. It pairs well with creamy sauces and aromatic spices. Leaner versions stand up to spicy Thai and Vietnamese flavors; richer ones are good matches for nuts, cheese, mild Indian curries, and sweet shellfish.
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Our picks:
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Alban Viognier 2005 (Central Coast; $23). An orchard full of peach-blossom aromas followed by orange-honey flavors wrap around the chicken sandwiches.
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Clos LaChance Estate Viognier 2005 (Central Coast; $20). A peachy, citrusy minerality--call it wet stones--picks up on the mint and cilantro in the slaw on the sandwiches.
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Note: Nutritional analysis is per sandwich.
