Surprise Ingredient Fried Chicken Sandwich: It’s a Zinger
We’re all so used to grabbing a so-so Fried Chicken Sandwich from a fast food place, that this easy, fast sandwich might just rock your world.
The chicken is marinated in buttermilk then given a quick dredge in flour before being skillet fried. Add a tasty oil and vinegar based coleslaw (a la Primanti Brothers, a Pittsburgh staple) and you have a super fast and easy Fried Chicken Sandwich that is company worthy.
The longer you can marinate the chicken in buttermilk the better (even overnight is fine), but if you only have 5 minutes, it’ll work. It won’t tenderize the chicken much, but it will give the flour something to cling to. If you do put the chicken in to marinate early in the day, keep it in the fridge until about a half hour before cooking. For a brief marinade (up to half an hour) you can leave the chicken out of the fridge.
Pour oil about an inch deep into this huge cast iron skillet (affiliate link – click here for details) and heat over medium high heat until an instant read thermometer (affiliate link – click here for details) reads 350 degrees. Get the oil good and hot before you add the chicken. And don’t crowd the skillet.
If you don’t have a ginormous cast iron skillet like I do (so sad), work in batches.
Low heat and crowding will get you soggy and greasy chicken.
Dredge the chicken in flour
and place GENTLY into the hot oil. Lay it in away from yourself so if there is any splashing it doesn’t splatter you.
The oil should come up about halfway up the chicken. Let the chicken cook without disturbing.
Meanwhile, make the Sweet & Savory Slaw. Add all the dressing ingredients to a medium bowl and whisk well.
Don’t forget the super top secret ingredient: ALLSPICE!
Add all the vegetables to the bowl and toss to coat.
The allspice adds a warm savoriness to the slaw and it goes great with the honey.
If you try to turn the chicken and it is sticking at all, it means it’s not done. Let it continue cooking for a little while longer. Once chicken is cooked on both sides, remove to a wire rack (putting the pieces on a paper towel will make them soggy) and test the internal temp (that instant read thermometer is getting a workout today) – it should be at least 165 degrees.
Use soft, non-toasted buns for these – these sandwiches are already plenty crunchy as is.
Prep the sandwiches: cut the buns in half and spread some mayo on the bottom. Add the chicken, the cheese and a generous heaping of slaw before topping with the other half of the bun.
Fried Chicken Sandwich with Sweet & Savory Slaw
Ingredients
Chicken
- 3 large Boneless, skinless chicken breasts
- 1 cup Buttermilk
- 2 cups All Purpose Flour
- Vegetable or Canola Oil for Frying
Sweet & Savory Coleslaw
- 2 cups Coleslaw mix (regular or broccoli)
- 2-3 Green or spring onions, cleaned and sliced
- 4 - 6 Radishes, sliced
- 1/8 cup Pickled Banana Peppers or Jalapenos, roughly chopped
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Honey
- 3 tbsp Olive Oil
- 1/2 tsp Allspice
- 1/2 tsp Kosher Salt
- Cayenne Pepper to taste
For Sandwiches
- 6 Soft Buns
- Mayonnaise for buns
- 6 slices Swiss Cheese
- Kosher Salt & Pepper
Instructions
CHICKEN
- Cut chicken breasts in half and place in large mixing bowl. Cover with buttermilk and sprinkle liberally with salt and pepper. Place bowl in refrigerator to marinate. Ideally the chicken will marinate for at least an hour, but in a pinch as little as 5 minutes will work.
- Add enough oil to a large cast iron skillet until it's about 1" deep. Cast iron is best for frying the chicken until it's brown and crisp because it heats so evenly, but a heavy dutch oven will work as well. Heat oil over medium high heat until an instant read thermometer reads about 350 degrees.
- Using a fork, remove chicken pieces one at a time from buttermilk, and dredge in flour. Sprinkle off the excess flour and place in oil gently, making sure to lay it away from yourself to avoid splatters. If your skillet won't hold all the chicken, work in batches. Crowding the skillet will result in soggy, greasy chicken.
- When chicken is brown and crispy, remove to a rack set over a baking sheet and test temperature with an instant read thermometer. The internal temperature should be 165 degrees. Sprinkle with salt.
COLESLAW
- While the chicken is marinating (or frying) make the coleslaw. In a medium bowl, combine vinegar, honey, olive oil, allspice, salt and pepper. Using a whisk or a fork, combine well.
- Add coleslaw mix, radishes, onions and pickled peppers to dressing and mix well to combine.
ASSEMBLY
- Cut buns in half and spread mayonnaise on bottom. Add chicken, cheese and coleslaw. Add top bun and enjoy!
Now THAT’S a chicken sandwich. ♥
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