Los Angeles’ culinary scene is one of the best in the country, and now there’s a book to prove it. Food and travel writer Alison Clare Steingold collected recipes from all the top restaurants in the City of Angels. From infamous duo Jon Shook and Vinny Dotolo’s Son of a Gun comes this fried chicken sandwich with a spicy slaw so good you’ll start house hunting in L.A. ASAP.

Only the few can join the eleite ranks of Oakland’s Bakesale Betty and Nashville’s Acme Feed & Seed. But L.A. got its very own fried chicken sando winner when Jon Shook and Vinny Dotolo anchored their seafood-driven menu at Son of a Gun with straight-up turf. Diners have no shame in ordering seconds, so you may just want to go ahead and double this recipe. The hot sauce-mayo and sweet-spicy slaw are both dead easy to make. For a party, use smaller rolls, slice the breasts into tenders and sling sliders.

File this life-hack away for the next time you’re out of buttermilk: Stir 1 teaspoon white vinegar or lemon juice into whole milk and let stand for 5 minutes at room temperature.

Reprinted with permission from The L.A. Cookbook