Description
These Summertime Fried Chicken Sandwiches with Tangy Slaw combine crispy, golden-brown fried chicken marinated in buttermilk and seasoning, topped with a fresh, tangy cabbage and carrot slaw, Swiss cheese, bacon, and honey dijonnaise, all nestled in a soft brioche bun. Perfect for a flavorful and satisfying summer meal.
Ingredients
Chicken and Marinade
- 4 boneless skinless chicken breasts
- 1 tablespoon seasoning mix (such as paprika, garlic powder, onion powder, black pepper, and cayenne)
- 1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar)
- 1 large egg
Batter and Coating
- 1 1/2 cups flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 tablespoon seasoning mix (same as above)
- 4-5 cups peanut oil for frying
Tangy Slaw
- 3 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup mayonnaise (Greek yogurt as a substitute)
- 2 tablespoons white vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon salt
Sandwich Assembly
- Brioche buns
- Swiss cheese slices
- Pickles and/or pickled jalapenos
- Bacon strips
- Honey dijonnaise (honey mixed with Dijon mustard)
Instructions
- Marinate the Chicken: In a plastic bag or glass bowl, combine the chicken breasts with the seasoning mix, buttermilk, and egg. Seal or cover, then refrigerate and marinate for 4 to 6 hours to tenderize and infuse flavor.
- Prepare the Batter: In a shallow bowl, mix together the flour, cornstarch, baking powder, salt, and additional seasoning mix. Set aside for coating the chicken.
- Make the Tangy Slaw: In a large bowl, toss shredded cabbage and carrots with mayonnaise, white vinegar, sugar, and salt until everything is evenly coated. Refrigerate until ready to assemble.
- Heat the Oil: Pour peanut oil into a frying pan to a depth sufficient for shallow frying. Heat over medium-high heat until a drop of water sizzles on the surface, indicating the oil is hot enough.
- Coat and Fry the Chicken: Remove chicken breasts from the marinade, shaking off excess liquid. Dredge each piece thoroughly in the dry flour mixture, ensuring an even coating. Carefully add the chicken to the hot oil. Fry for about 5 minutes on one side until golden and crispy, then flip and fry for 2 to 3 minutes on the other side. The chicken should be fully cooked inside. Remove and drain on paper towels; sprinkle with a pinch of salt to taste.
- Assemble the Sandwiches: Lightly toast brioche buns. Spread honey dijonnaise on the buns, then layer Swiss cheese, the fried chicken, bacon strips, pickles or jalapenos as desired, and a generous portion of the tangy slaw. Top with the bun crowns and serve immediately for best flavor and texture.
Notes
- Use boneless skinless chicken breasts for even cooking and ease of breading.
- The seasoning mix can be customized with your favorite spices such as smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne for heat.
- Buttermilk tenderizes the chicken and adds flavor; if unavailable, use milk with vinegar as a substitute.
- Peanut oil has a high smoke point, ideal for frying chicken to crispy perfection.
- Honey dijonnaise is simply honey mixed with Dijon mustard—adjust sweetness and tang to taste.
- For a lighter alternative, Greek yogurt can replace mayonnaise in the slaw.
- Ensure oil temperature is steady to avoid greasy chicken or burning the coating.
- Feel free to add other toppings like lettuce or tomatoes according to preference.
