Description
Crispy Fried Chicken Sandwich with Coleslaw
Ingredients:
For the Fried Chicken:
2 boneless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
Vegetable oil for frying
For the Coleslaw:
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon sugar
Salt and pepper to taste
For the Creamy Sauce:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
For Assembling the Sandwich:
4 sandwich buns
Pickles (optional, for garnish)
Instructions:
Make the Coleslaw:
In a bowl, combine shredded cabbage and carrots. In another small bowl, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss the cabbage and carrots with the dressing and set aside.
Prepare the Chicken:
In a shallow dish, soak the chicken breasts in buttermilk for at least 30 minutes.
In a separate bowl, mix flour, paprika, garlic powder, salt, and pepper. Remove the chicken from the buttermilk and coat evenly in the seasoned flour.
Fry the Chicken:
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
Make the Creamy Sauce:
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth.
Assemble the Sandwich:
Toast the sandwich buns until lightly golden. Spread a layer of creamy sauce on the bottom bun, top with the crispy fried chicken, then add a generous amount of coleslaw. Add pickles if desired.
Serve & Enjoy:
Serve the crispy fried chicken sandwiches hot and enjoy the crunchy, creamy goodness!
This sandwich is packed with crispy chicken, tangy coleslaw, and a creamy sauce—perfect for a satisfying meal. Enjoy every bite!
Step-by-Step Guide
1. Marinate the Chicken: Place chicken breasts between plastic wrap and pound to an even 1/2-inch thickness. Submerge in buttermilk and refrigerate for 30 minutes (or up to 4 hours for maximum tenderness).
2. Prepare Coleslaw: Whisk mayonnaise, vinegar, sugar, salt, and pepper in a large bowl. Add shredded cabbage and carrots, toss to coat, and refrigerate immediately to let flavors meld.
3. Dredge Chicken: In a shallow dish, combine flour and spices. Remove one chicken breast from buttermilk, letting excess drip off. Dredge thoroughly in flour, pressing to adhere. Place on a wire rack. Repeat for second breast.
4. Fry to Perfection: In a heavy skillet, heat 1/2 inch of oil to 350°F. Carefully add chicken. Fry for 5-6 minutes per side until deeply golden and internal temperature reaches 165°F. Drain on a wire rack over paper towels.
5. Assemble: Toast buns lightly. Spread creamy sauce on both bun halves. Place hot chicken on the bottom bun, top with a generous heap of chilled coleslaw, add pickles if using, and crown with the top bun.
Serving Suggestions
Serve this hearty sandwich immediately with classic sides like crispy french fries, sweet potato fries, or a simple dill pickle spear. For a lighter meal, pair with a garden salad or fresh fruit. A cold beer, iced tea, or lemonade perfectly cuts through the richness.
How-to Summary
Pound chicken for even cooking, marinate in buttermilk, then dredge in seasoned flour. Fry at 350°F until golden and cooked through. Assemble toasted buns with a creamy sauce, hot crispy chicken, and chilled, tangy coleslaw for the ultimate texture and flavor contrast.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes. For a baked version, coat as instructed, place on a greased wire rack over a baking sheet, spray with oil, and bake at 400°F for 18-22 minutes until crispy and cooked through.
How can I make the chicken extra crispy? For a super-crispy crust, use the double-dredge method: coat chicken in flour, dip back into the buttermilk, then coat in flour a second time before frying.
Can I prepare the coleslaw ahead of time? Absolutely. Making the coleslaw 1-2 hours in advance allows the cabbage to soften slightly and the flavors to develop, often yielding a better result.
What’s the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Ensure there is enough oil to come halfway up the chicken breast.
How do I store leftovers? Store components separately. Refrigerate chicken, coleslaw, and sauce in airtight containers for up to 2 days. Reheat chicken in an air fryer or oven to restore crispiness.
Common Mistakes to Avoid
- Frying at too low a temperature, which causes greasy, soggy chicken.
- Overcrowding the skillet, which lowers oil temperature dramatically.
- Not pounding the chicken breasts, leading to uneven cooking.
- Letting the fried chicken steam on a plate instead of draining on a wire rack.
- Assembling the sandwich too early, which makes the bun soggy.
Conclusion
This Crispy Fried Chicken Sandwich is a masterpiece of contrasts: hot and cold, crunchy and creamy, savory and tangy. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality sandwich at home. The combination of perfectly seasoned, crispy chicken with cool, refreshing coleslaw is truly unbeatable. Gather your ingredients, embrace the process, and get ready to enjoy one of the most satisfying sandwiches you’ll ever make.