Print

Crispy Chicken Sandwich with Creamy Slaw

A tall, juicy Crispy Chicken Sandwich with Creamy Slaw piled high on a toasted brioche bun, sitting on a wooden board.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for a sandwich featuring an extra-crispy chicken filet and a rich, creamy coleslaw.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, halved horizontally
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 4 brioche buns
  • 1/2 head green cabbage, thinly shredded
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dill pickle chips, for serving

Instructions

  1. Place the chicken pieces in a bowl. Pour buttermilk and hot sauce over the chicken. Cover and refrigerate for at least 2 hours, or up to 12 hours.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, and garlic powder. This is your dry dredge.
  3. Remove chicken from the brine, letting excess drip off, but do not pat dry.
  4. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat.
  5. For extra crispiness, dip the floured chicken back into the remaining buttermilk mixture quickly, then immediately return it to the dry dredge. Press again to create a thick, craggy coating.
  6. To fry: Heat 2 inches of oil in a deep skillet to 350°F (175°C). Carefully place chicken in the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Drain on a wire rack.
  7. To air fry: Preheat air fryer to 380°F (195°C). Lightly spray the coated chicken with oil. Cook for 18-22 minutes, flipping halfway, until cooked through and crispy.
  8. Prepare the slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
  9. Add the shredded cabbage and carrot to the dressing. Toss well to coat everything evenly. Set aside.
  10. Lightly toast the brioche buns.
  11. Assemble the sandwich: Place a layer of pickle chips on the bottom bun. Top with a crispy chicken filet. Spoon a generous amount of creamy slaw over the chicken. Place the top bun on the sandwich. Serve immediately.

Notes

  • For the crispiest coating, ensure your oil temperature is correct before adding the chicken. If the oil is too cool, the coating will absorb too much oil and become soggy.
  • If you prefer a tangier slaw, increase the apple cider vinegar by one teaspoon.
  • You can substitute mayonnaise with Greek yogurt for a slightly lighter, but still creamy, slaw dressing.

Nutrition

Find it online: https://flavorzine.com/crispy-chicken-sandwich-with-creamy-slaw/