Chicken & Slaw Sandwich

6-12h
Prep Time
12-14m
Cook Time
6h 12m
Ready In

Recipe: #21409

October 20, 2015

Categories: Sandwiches



"I usually make this for my husband and friends during sports events at my house, it's better if you fry the chicken then use it in the sandwich right away but since I make lots I fry all the chicken first then refrigerate and heat it just before I make the sandwiches. For the chicken, there is a 6-12 hour refrigeration time"

Original is 4 servings
  • FOR THE FRIED CHICKEN

Nutritional

  • Serving Size: 1 (346.9 g)
  • Calories 540.2
  • Total Fat - 12.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 153.8 mg
  • Sodium - 1073.3 mg
  • Total Carbohydrate - 75.5 g
  • Dietary Fiber - 8.9 g
  • Sugars - 11.5 g
  • Protein - 34.2 g
  • Calcium - 299.5 mg
  • Iron - 6 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Place chicken and buttermilk in a large bowl and toss together. Cover, place in the refrigerator and marinate for at least 6 hours and up to 12.

Step 2

Pour oil into a heavy bottom skillet about 2 inches high and preheat to 350˚F.

Step 3

In a shallow baking dish combine flour and spices. Toss together. Remove chicken from buttermilk and season with salt and pepper. Add eggs to reserved buttermilk and whisk together.

Step 4

Dredge chicken pieces into flour mixture, shaking off any excess. Dip chicken into buttermilk mixture and return to flour mixture. Shake off excess flour once again.

Step 5

Carefully place chicken into oil and fry for 7 to 8 minutes. Flip and continue to fry for 5 to 6 minutes or until the juices run clear. Remove from heat and drain onto paper towels. Season with salt and pepper.

Step 6

Place one fillet on a toasted bun half, top with BBQ sauce, coleslaw then sliced cornichons. Top with a bread half. Serve.

Tips


No special items needed.

0 Reviews

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