Options:

Include nutrition information?

Chicken & Slaw Sandwich

Created by maDonna on October 20, 2015

FOR THE FRIED CHICKEN
6 to 8 ounces boneless skinless chicken breasts (2 large breasts, each sliced in half)
2 cups buttermilk
1 1/2 cups all purpose flour
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon chile powder
2 teaspoon cracked black pepper

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.