5 from 12 votes
Southern Fried Chicken Sandwich
The Southern Fried Chicken Sandwich features tender chicken breasts marinated overnight in buttermilk, creating a moist texture that balances the crispy cayenne and garlic-spiced panko coating. Served on ciabatta buns with a crunchy cabbage slaw dressed in a creamy corn and ranch sauce, this sandwich combines spicy, tangy, and fresh elements for a satisfying layered bite. The long marination and double coating ensure rich flavors and a crisp fried finish, making it ideal for a hearty lunch or casual dinner.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
Calories:
901 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 2 chicken breast skinless, halved and pounded to ¼-inch thickness
- 3 cups buttermilk or enough to cover the chicken in a bowl
- cooking oil for frying
- 2 cups cabbage chopped
- 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 corn whole kernel
- 1 cup buttermilk
- ½ cup ranch dressing
- 3 tablespoons green onion chopped
- black pepper to taste
- salt 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.
Cup of Yum
Notes
- Marinate the chicken breasts in the refrigerator for at least a couple of hours, preferably overnight, to ensure tenderness and flavor infusion.
- When making the corn slaw, toss the cabbage just before assembling the sandwich to maintain its crunch and avoid sogginess.
- Press the breading firmly onto the chicken and let it sit briefly before frying to help the coating adhere well and become crispy.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 901
% 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.