Why Make This Recipe
A crispy chicken sandwich with pickled slaw is a crowd-pleaser. It combines juicy, fried chicken with the crunch of fresh veggies and a tangy kick. This meal is easy to make and can be enjoyed at lunch or dinner. Whether you’re cooking for yourself or a group, this recipe will make everyone happy!
How to Make Crispy Chicken Sandwich with Pickled Slaw
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
- 4 sandwich buns
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup vinegar (white or apple cider)
- 1 tablespoon sugar
- Salt to taste
Directions
- Marinate the chicken thighs in buttermilk for at least 1 hour.
- In a bowl, mix the flour, paprika, garlic powder, salt, and pepper.
- Heat oil in a skillet over medium-high heat.
- Remove the chicken from the buttermilk, dredge it in the flour mixture, and fry until golden brown and cooked through, about 5-7 minutes per side.
- In a separate bowl, combine the cabbage, carrots, vinegar, sugar, and salt to make the pickled slaw.
- Assemble the sandwiches by placing the fried chicken on the buns and topping with the pickled slaw.
How to Serve Crispy Chicken Sandwich with Pickled Slaw
Serve the crispy chicken sandwich hot with extra pickled slaw on the side. You can also add your favorite sauces like mayonnaise or hot sauce to enhance the flavor. This sandwich pairs well with fries or a simple salad for a complete meal.
How to Store Crispy Chicken Sandwich with Pickled Slaw
If you have leftovers, store the fried chicken and slaw separately in airtight containers in the fridge. The fried chicken will stay crispy for a while, but it’s best eaten within 1-2 days. Reheat the chicken in the oven to maintain its crunch.
Tips to Make Crispy Chicken Sandwich with Pickled Slaw
- Make sure to marinate the chicken for longer if you want more flavor—overnight is even better.
- Use fresh cabbage and carrots for the slaw to keep it crunchy.
- Double the slaw recipe to have extra for future meals or snacks.
Variation
You can spice up the recipe by adding some sliced jalapeños to the pickled slaw for a bit of heat. Alternatively, you can use chicken breasts if you prefer a leaner option, but thighs provide more flavor and remain juicy.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute chicken thighs with chicken breasts or even use fish fillets for a different twist.
2. How can I make this recipe healthier?
You can bake the chicken instead of frying it and use whole grain buns to make it more nutritious.
3. Can I prepare the slaw in advance?
Absolutely! You can prepare the pickled slaw a day ahead. Just store it in the fridge to let the flavors meld together.
Crispy Chicken Sandwich with Pickled Slaw
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
- 1 cup buttermilk Marinate the chicken for at least 1 hour, overnight for more flavor.
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- to taste Salt and pepper
- as needed Oil for frying Heat oil in a skillet over medium-high heat.
For the Sandwich
- 4 pieces sandwich buns
For the Pickled Slaw
- 1 cup shredded cabbage Use fresh cabbage for crunch.
- 1/2 cup shredded carrots Use fresh carrots for crunch.
- 1/4 cup vinegar (white or apple cider)
- 1 tablespoon sugar
- to taste Salt
Instructions
Preparation
- Marinate the chicken thighs in buttermilk for at least 1 hour.
- In a bowl, mix the flour, paprika, garlic powder, salt, and pepper.
Cooking
- Heat oil in a skillet over medium-high heat.
- Remove the chicken from the buttermilk, dredge it in the flour mixture, and fry until golden brown and cooked through, about 5-7 minutes per side.
Making the Slaw
- In a separate bowl, combine the cabbage, carrots, vinegar, sugar, and salt to make the pickled slaw.
Assembly
- Assemble the sandwiches by placing the fried chicken on the buns and topping with the pickled slaw.