Fried Chicken Sandwiches With Tangy Coleslaw And Spicy Mayo Recipes

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FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO



Fried Chicken Sandwiches with Tangy Coleslaw and Spicy Mayo image

Sometimes you just need a fried chicken sandwich and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw. There's no need to venture away from home to satisfy that chicken sandwich craving!

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons apple cider vinegar
2 teaspoons granulated sugar
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
2 scallions, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 cup mayonnaise
1 tablespoon hot sauce, plus more to taste (up to 3 tablespoons total)
1/2 cup plain yogurt
1 1/2 teaspoons smoked paprika
2 cloves garlic, grated
Kosher salt
4 boneless, skinless thin-cut chicken cutlets, each about 1/4-inch thick
Vegetable or canola oil, for frying
1 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
4 brioche burger buns, split
2 vine-ripened or heirloom tomatoes, thinly sliced

Steps:

  • For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
  • For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
  • For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
  • Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
  • While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
  • Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
  • Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO



Fried Chicken Sandwich with Slaw and Spicy Mayo image

Categories     Sandwich     Chicken     Fry     Deep-Fry     Cabbage     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Spicy mayo and slaw:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Fried chicken and assembly:
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounces skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special Equipment
A deep-fry thermometer

Steps:

  • For spicy mayo and slaw:
  • Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
  • For fried chicken and assembly:
  • Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  • Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
  • Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
  • Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breast halves
12 dill pickle slices, with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter, softened
6 sandwich buns

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
  • Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
  • Whisk eggs and milk together in another bowl.
  • Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
  • Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  • Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
  • Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
  • Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g

FRIED CHICKEN SANDWICH WITH HOT HONEY



Fried Chicken Sandwich With Hot Honey image

Make and share this Fried Chicken Sandwich With Hot Honey recipe from Food.com.

Provided by Food.com

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 chicken breasts, large boneless skinless cut in half, lightly pounded
1 1/2 cups flour
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon black pepper
2 cups buttermilk
1 cup canola oil (for frying)
4 potato dinner rolls
1 cup bread and butter pickles
2 cups red cabbage, thinly sliced
1 onion, small, red, thinly sliced
2 tablespoons red wine vinegar
1/4 cup mayonnaise
3/4 cup honey
1 jalapeno pepper, sliced in half lengthwise
1 fresno chile pepper, sliced in half lengthwise

Steps:

  • Fried Chicken:.
  • In a shallow baking dish whisk together flour, paprika, salt and pepper.
  • Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.
  • In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.
  • Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.
  • Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.
  • Hot Honey:.
  • In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.

BEST-EVER FRIED CHICKEN SANDWICHES



Best-Ever Fried Chicken Sandwiches image

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Provided by Olivia D'Angelo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 ½ cups all-purpose flour, divided
1 egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2 chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4 potato rolls
16 dill pickle chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour in a small bowl.
  • Beat egg in a shallow bowl with a fork.
  • Place 1 cup flour in a bowl; mix in ranch dressing.
  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.
  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g

CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO



Crispy Chicken Sandwich with Buttermilk Slaw and Herbed Mayo image

This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.

Provided by Katherine Sacks

Categories     Sandwich     Chicken     Kid-Friendly     Lunch     Cabbage     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 29

For the chicken:
1 cup buttermilk
1 tablespoon hot sauce (preferably Tabasco)
Kosher salt
4 skinless, boneless chicken cutlets (about 1 pound)
1/4 cup mayonnaise
2 tablespoons mixed chopped fresh herbs (such as basil, chives, and/or tarragon)
1/2 cup cornstarch
1 cup all-purpose flour
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 large eggs
Canola oil (for frying)
4 potato rolls (preferably Martin's)
2 tablespoons unsalted butter, room temperature
4 sandwich slice dill pickles, cut in half crosswise
For the buttermilk slaw:
1/4 cup buttermilk
1/4 cup mayonnaise
3 tablespoons apple cider vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Kosher salt
1/4 small green cabbage, thinly sliced (about 2 cups)
1 medium carrot, peeled, coarsely grated
Special equipment:
A deep-fry thermometer

Steps:

  • Prep the chicken:
  • Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
  • Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
  • Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
  • Make the Buttermilk Slaw:
  • Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
  • Fry the chicken:
  • Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
  • Assemble the sandwiches:
  • Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
  • Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.

COPYCAT FRIED CHICKEN SANDWICH



Copycat Fried Chicken Sandwich image

After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. -Ralph Jones, San Diego, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon each onion powder and paprika
2 teaspoons pepper
1 teaspoon salt
1/3 cup canola oil
6 brioche hamburger buns, split
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Steps:

  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Nutrition Facts : Calories 384 calories, Fat 17g fat (3g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.

TANGY CHICKEN SANDWICHES



Tangy Chicken Sandwiches image

"I love grilling chicken because it's a healthier choice," shares Joe Slate from Port St. Joe, Florida. "I put my 'Joe-style' twist on this sandwich with a spicy-sweet marinade and a homemade blue cheese dressing."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 21

1/2 cup Louisiana-style hot sauce
1/4 cup packed brown sugar
2 tablespoons butter
1 tablespoon cider vinegar
1/2 teaspoon taco seasoning
2 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons crumbled blue cheese
2 tablespoons buttermilk
2 tablespoons mayonnaise
1-1/2 teaspoons shredded Parmesan cheese
1-1/2 teaspoons minced chives
3/4 teaspoon lemon juice
1/4 teaspoon balsamic vinegar
1/8 teaspoon minced garlic
1/8 teaspoon pepper
2 onion rolls, split and toasted
2 cooked bacon strips
2 slices Colby cheese (3/4 ounce each)
2 lettuce leaves
2 slices tomato
2 slices red onion

Steps:

  • In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

Nutrition Facts :

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2020-04-03 Butterflied breast is dipped in buttermilk, dredged in flour, and fried up in a pan, before joining deli ham and Swiss cheese inside a toasty bun. If you can, allow time for brining the chicken overnight, for super tender and juicy meat. Continue to 9 of 14 below. 09 of 14.
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SPICY FRIED CHICKEN SANDWICH WITH COLESLAW – BAKE BROIL AND BLOG
2014-11-01 Coupled with the spicy and sweet coleslaw, you’ll be wishing you had enough room in your belly to eat a second sandwich. ingredients: For the Spicy Mayo: 1 small garlic clove, minced 3 tablespoons mayonnaise 2 teaspoons Frank’s Red Hot sauce. For the Pickle Coleslaw: 3/4 small jalapeno, thinly sliced 1/2 cup thinly sliced cabbage mix 1/4 ...
From bakebroilandblog.wordpress.com


SUPER-CRISPY FRIED CHICKEN SANDWICH RECIPE - FOOD & WINE
Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside. Step 3. …
From foodandwine.com


THE BEST HOT AND SPICY FRIED CHICKEN SANDWICHES
2016-07-05 Mix the ingredients for the flour mix. Set aside. Take a piece of chicken and coat it with the flour mix. Then dip it in the egg mix to coat and once more in the flour mix to coat. Set it on a wire rack (or on a plate that's sprinkled with flour). Heat the oil to about 380°F in a deep, heavy bottomed saucepan.
From theflavorbender.com


WHAT TO SERVE WITH FRIED CHICKEN SANDWICHES? – 13 SIDE DISHES
You can choose from a variety of side dishes like mashed potatoes, macaroni and cheese, coleslaw, green beans, and sweet potato fries. Serve up a tasty treat that everyone will love with our 13 best side dishes. From baked beans to mac & cheese, these sides make a tasty addition to your fried chicken sandwiches.
From happymuncher.com


OVEN FRIED CHICKEN SANDWICHES WITH SPICY PICKLE MAYO
2018-09-27 Preheat oven to 425 degrees. To make the spicy pickle mayo: Mix all ingredients in a small bowl and set aside. In a small bowl, whisk eggs, sour cream, hot sauce and set aside. In another bowl, combine flour, 1/4 tsp salt and a 1/4 tsp pepper. In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/4 tsp black pepper.
From amandacooksandstyles.com


DOUBLE STACKED HONEY SRIRACHA FRIED CHICKEN SANDWICH
2020-08-19 Take a rolling pin and pound the breast to ensure they are of even thickness. Slice each breast into two pieces. °Once finished, place the chicken into the marinade. Cover the bowl and place in the fridge for 3 - 4 hours. Prepare the dry mix by stirring together flour and spices into a shallow pan or tray.
From adrizzleofdelicious.com


FRIED CHICKEN SANDWICHES WITH TANGY SLAW
2018-10-25 Finally the Right Recipe! Fried Chicken Sandwiches with Tangy Slaw Get link; Facebook; Twitter; Pinterest; Email; Other Apps; October 25, 2018 Wet Ingredients for Chicken: 4 boneless skinless chicken breasts (see notes!) 1 tablespoon seasoning mix (see notes!) 1 cup buttermilk (or 1 cup milk + 1 teaspoon vinegar) 1 large egg; Dry Ingredients for Chicken: 1 1/2 …
From finallytherightrecipe.blogspot.com


SPICY MAYO COLESLAW - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Get Spicy Coleslaw Recipe from Food Network. Deselect All. Two 14-ounce bags shredded coleslaw mix. 1/4 cup mayonnaise 1/4 cup pickled jalapeno peppers, chopped, plus 2 tablespoons pickling juice Deselect All.
From therecipes.info


FRIED CHICKEN SANDWICH - THE FLAVOR BENDER
2020-08-05 Split the buns, and toast them lightly on the heated pan until the surface is lightly caramelized and toasted. Place the lightly toasted buns on a tray to assemble the sandwiches. Spread a dollop of mayonnaise on the bottom bun half. Then place the pickles over the mayonnaise. Next, place a piece fried chicken on top.
From theflavorbender.com


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