Summertime Fried Chicken Sandwiches with Tangy Slaw
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(33)
Ingredients
4-6 sandwiches
- 4 boneless skinless chicken breasts (see notes!)
- 1 tablespoon seasoning mix (see notes!)
- 1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
- 1 large egg
- 1 1/2 cups flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 tablespoon seasoning mix
- 4–5 cups peanut oil for frying
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise (Greek yogurt is a good sub)
- 2 tablespoon white vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
- Brioche buns
- Swiss cheese
- Pickles, pickled jalapenos, etc.
- Bacon
- Honey dijonnaise (easy – see notes)
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Preparation
Chef’s notes
You can use small chicken pieces, large chicken breasts that have been pounded thin, or large chicken breasts that have just been cut in half lengthwise to make a thin piece of chicken. But I wouldn’t use them in at full thickness. I prefer smaller, thinner chicken pieces because they’re easier to cook and they fit better on a bun.
The seasoning mix can kinda be whatever you want. I used a generic all-purpose chicken seasoning every time I made this, always with a different brand, and it was always great. I look for ingredients like paprika, pepper, garlic / onion powder, etc.
Toasting the brioche buns in the oven with a little butter to get them golden brown and a little crispy on the inside is a good idea.
Honey Dijonnaise:
1 cup mayo, 2 tablespoons honey, 2 tablespoons dijon mustard. Season / adjust to taste.