Summertime Fried Chicken Sandwiches with Tangy Slaw
Ingredients
- 4 chicken breasts boneless skinless (see notes!)
- 1 tablespoon 1 tablespoon seasoning mix (see notes!)
- 1 cup1 cup1 teaspoon 1 cup1 cup1 teaspoon buttermilk (or 1 cup milk + 1 teaspoon vinegar)
- 1 egg large
- 1 1/2 cups 1 1/2 cups flour
- 1/2 cup 1/2 cup cornstarch
- 1 teaspoon 1 teaspoon baking powder
- 2 teaspoons 2 teaspoons salt
- 1 tablespoon 1 tablespoon seasoning mix
- 45 peanut oil – cups for frying
- 3 cups 3 cups shredded cabbage
- 1/2 cup 1/2 cup shredded carrots
- 1/2 cup 1/2 cup mayonnaise (Greek yogurt is a good sub)
- 2 tablespoon 2 tablespoon white vinegar
- 1/2 tablespoon 1/2 tablespoon sugar
- 1/4 teaspoon 1/4 teaspoon salt
- Brioche buns
- Swiss cheese
- Pickles, pickled jalapenos, etc.
- Bacon
- Honey dijonnaise (easy – see notes)
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Instructions
- MARINATE: In a plastic bag or glass bowl, combine the chicken with all the wet ingredients. Marinate in the fridge for 4-6 hours.
- BATTER: In a shallow bowl, combine all the dry ingredients except the oil.
- SLAW: Toss all your ingredients together!
- FRY: Heat the peanut oil in a frying pan until a speck of water sizzles across the top. Using tongs, shake excess liquid off the chicken pieces. Coat each piece in the dry flour mix. Add to the hot oil. Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a little more salt (to taste).
- ASSEMBLE: Build your ideal summertime fried chicken sandwich! I like bacon, Swiss cheese, honey dijonnaise, pickles, and slaw!
Source
Original recipe: View Original
