Southern Fried Chicken Sandwich
User Reviews
5.0
18 reviews
Excellent
Southern Fried Chicken Sandwich
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This Southern Fried Chicken Sandwich is light and crispy on the outside, juicy and flavorful on the inside and topped with a crunchy corn slaw. Hearty and delicious!
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Ingredients
- 2 skinless chicken breasts, halved and pounded to ¼-inch thickness
- 3 cups buttermilk, or enough to cover the chicken in a bowl
- oil for frying
- 2 cups chopped cabbage
- 4 ciabatta buns
Breading
- 8 ounces Panko bread crumbs
- ⅔ cup flour
- 1 teaspoon salt
- 2 teaspoons cayenne pepper
- 2 tablespoons garlic powder
- 1 tablespoon paprika
- ½ tablespoon thyme
Corn Slaw Sauce
- ½ cup whole-kernel corn
- 1 cup buttermilk
- ½ cup ranch dressing
- 3 tablespoons chopped green onion
- salt and pepper, to taste
Instructions
- Place chicken breasts in a medium-sized bowl. Pour buttermilk over chicken until it is pretty much swimming in buttermilk. Refrigerate overnight.
- To make the corn slaw sauce, saute corn in a frying pan until it's a little caramelized, about 2-3 minutes.
- Coarsely chop corn in a food processor. Add buttermilk and ranch and pulse 1-2 times, until well mixed. Stir in green onion and add salt and pepper to taste. Set aside.
- Stir in green onion and set aside.
- To make the breading, combine all breading ingredients in a shallow dish. When you're ready to cook the chicken, place the chicken in bread crumbs. Press it down and let it sit on each side for a few seconds so the bread crumbs really stick on there.
- Heat oil in a deep frying pan or deep fryer. Add breaded chicken. Fry until golden brown and cooked through.
- Combine cabbage and about ¼- ½ cup of the sauce to make the slaw. You want the cabbage just covered in the sauce, not drowning in it. Do this right before putting it on the sandwich so it doesn't get soggy.
- To serve, toast the ciabatta in a toaster or oven until slightly toasted.
- Add a little of the remaining corn slaw sauce to the bottom bun.
- Placed fried chicken on bun, slap on some slaw.
- Top with remaining bun.
Notes
- For best results, marinate chicken breasts in the refrigerator for at least a couple of hours, or preferably overnight.
Nutrition Information
Show Details
Calories
901kcal
(45%)
Carbohydrates
119g
(40%)
Protein
48g
(96%)
Fat
27g
(42%)
Saturated Fat
6g
(30%)
Cholesterol
89mg
(30%)
Sodium
1656mg
(69%)
Potassium
1251mg
(36%)
Fiber
11g
(44%)
Sugar
16g
(32%)
Vitamin A
3369IU
(67%)
Vitamin C
55mg
(61%)
Calcium
348mg
(35%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 901 kcal
% Daily Value*
| Calories | 901kcal | 45% |
| Carbohydrates | 119g | 40% |
| Protein | 48g | 96% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 89mg | 30% |
| Sodium | 1656mg | 69% |
| Potassium | 1251mg | 27% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 3369IU | 67% |
| Vitamin C | 55mg | 61% |
| Calcium | 348mg | 35% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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