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Chicken Sandwich with Coleslaw Recipe

American · Main course · 27 min total

A crispy chicken breast paired with a tangy, creamy coleslaw, all tucked into a soft bun. This homemade version is far superior to fast food.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil for frying
• 4 hamburger buns
• 2 cups shredded green cabbage
• 1/2 cup shredded carrot
• 1/4 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar

Instructions

1. Pound chicken breasts to even thickness (about 1/2 inch). Place in a bowl, cover with buttermilk, and refrigerate for at least 30 minutes (or up to 4 hours).
2. In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, and dredge in flour mixture, pressing to adhere.
3. Heat about 1/2 inch oil in a large skillet over medium-high heat to 350°F. Fry chicken in batches until golden and cooked through (internal temp 165°F), about 4-5 minutes per side. Drain on paper towels.
4. In a bowl, combine cabbage, carrot, mayonnaise, vinegar, and sugar. Toss well and season with salt and pepper to taste.
5. Toast buns if desired. Place a chicken breast on each bottom bun, top with coleslaw, and close with top bun. Serve immediately.

Tips

• For extra crunch, use panko breadcrumbs instead of flour.
• Leftover coleslaw keeps in the fridge for up to 2 days.
• To reduce oil absorption, ensure oil is hot enough before frying.

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