Fried chicken and creamy coleslaw sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
681 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Fried chicken and creamy coleslaw sandwich
Description
The process starts with marinating the chicken breasts in buttermilk infused with salt, cracked black pepper, garlic, smoked paprika, oregano, and thyme. This soak tenderizes the meat and imparts flavor over at least 2 hours or up to 24 hours. After marination, the chicken is dredged in a seasoned flour mixture containing herbs, spices, garlic powder, and celery salt to create a well-flavored, crispy crust when fried.
Deep-frying the flour-coated chicken in hot oil crisps the exterior to a golden brown while keeping the inside moist. Simultaneously, a simple coleslaw made from shredded cabbage and grated carrots is dressed with mayonnaise, sour cream, lemon juice, and salt for a creamy, tangy topping that complements the richness of the fried chicken.
To assemble, toasted buttered brioche rolls provide a soft, slightly sweet base that balances the textures and flavors. The sandwich can be served as a satisfying meal that combines crunchy, juicy, and creamy elements.
Ingredients
for the fried chicken
For the buttermilk marinade
- 2 cups buttermilk
- 1 tsp salt
- ½ tsp black pepper cracked
- 3 garlic roughly chopped, cloves
- 2 tsp smoked paprika
- 1 tsp oregano dried
- 1 tsp thyme dried
- 6 chicken breast boneless, skin-on
For the flour dredge
- 3 cups flour
- 1 tsp salt
- ½ tsp black pepper cracked
- 1 tsp smoked paprika
- 1 tsp thyme dried
- 1 tsp thyme dried
- 1 tsp ground coriander
- ½ tsp celery salt
- 2 tsp garlic powder
for the coleslaw
- 3 cups cabbage I used red, shredded
- 2 carrot grated
- 2 tablespoons mayonnaise I used Hellman's
- 2 tablespoons sour cream
- lemon juice of half
- salt to taste
to serve
- brioche rolls buttered
Instructions
- Combine all the buttermilk marinade ingredients in a large bowl then add the chicken breasts. Allow to marinade for at least 2 hours but up to 24 hours, refrigerated.
- When the chicken has marinated, combine all the ingredients for the flour dredge and mix well.
- Remove the chicken from the buttermilk marinade then dredge in the flour, making sure to get the flour packed onto the chicken.
- Heat oil in a deep pot. Shake off the excess flour then carefully add the chicken to the hot oil. Cook for 8-10 minutes until the chicken is golden brown and crisp and cooked through. Flip half-way through cooking to allow both sides to brown.
- Remove the chicken from the oil and allow to drain before assembling the sandwich.
- In the meanwhile, combine all the ingredients for the coleslaw in a bowl and mix well.
- Toast the brioche rolls then top with the chicken and coleslaw and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 62g | 21% |
| Protein | 40g | 80% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 227mg | 76% |
| Sodium | 1629mg | 68% |
| Potassium | 766mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4820IU | 96% |
| Vitamin C | 16.4mg | 18% |
| Calcium | 197mg | 20% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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