Best 5 Fried Chicken Sandwich With Cabbage Slaw Pickles American Cheese And Maple Mustard Sauce Recipes

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Are you seeking a culinary adventure that tantalizes your taste buds and leaves you craving more? Embark on a journey into the realm of flavors with our article dedicated to the art of crafting the ultimate fried chicken sandwich, a symphony of crispy, tender chicken nestled between layers of soft bread, accompanied by a symphony of toppings and a delightful maple mustard sauce that brings the entire creation to life. Get ready to delve into the world of this iconic sandwich, where every bite is a delectable experience.

Let's cook with our recipes!

PICKLE SLAW



Pickle Slaw image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

1 small shallot, minced (no more than 2 tablespoons)
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup pickle juice
1 to 2 teaspoons hot sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 small head green cabbage, roughly chopped
1/2 small head red cabbage, roughly chopped
1 cup shredded carrots

Steps:

  • Whisk together the shallots, mayo, sugar, pickle juice, hot sauce, salt and pepper in a bowl. Let it marinate at room temperature for about 15 minutes to help tone down the shallots.
  • Add half of the cabbage to a food processor and pulse until finely chopped, about ten times. Transfer to the bowl with the dressing and repeat with the remaining cabbage. Mix in the carrots. Season to taste and let it sit in the fridge for at least 2 hours or up to overnight. Adjust the seasoning if necessary.

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

PICKLE-BRINED FRIED CHICKEN SANDWICH



Pickle-Brined Fried Chicken Sandwich image

Pointedly low-fuss and remarkably moist, this recipe gets its verve from pickles used two ways: Dill pickle brine seasons and moistens the chicken from the inside-out, while chopped pickles add zip to the coleslaw. Many fried chicken sandwich recipes use breasts, but thighs have more fat, which means they're more flavorful and harder to overcook. The chicken also fries at a lower temperature, so it finishes cooking and its crust crisps at precisely the same time. The buttermilk is key to the crispness here, so avoid any substitutions. Paired with cornstarch, it forms a thick crust that shatters with each bite. This sandwich is best enjoyed immediately, with your favorite hot sauce and a pile of napkins.

Provided by Alexa Weibel

Categories     dinner, lunch, poultry, sandwiches, main course

Time 45m

Yield 4 sandwiches

Number Of Ingredients 15

4 boneless, skinless chicken thighs (about 4 ounces each)
24 dill pickle coins (about 3/4 packed cup), plus 1/2 cup pickle brine
1/2 cup mayonnaise
4 teaspoons drained capers, chopped
Kosher salt and black pepper
3/4 cup buttermilk
1 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon onion powder
Canola oil or other neutral oil, for frying (4 to 6 cups)
2 tablespoons unsalted butter
4 soft buns, like brioche, split
1 1/3 cups thinly sliced green cabbage (about 4 ounces)
Thinly sliced red onion, for serving (optional)
Hot sauce, for serving (optional)

Steps:

  • Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
  • While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
  • When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
  • In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
  • Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
  • Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
  • Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
  • Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.

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 SANDWICHES WITH SLAW AND SPICY MAYO



Fried Chicken Sandwiches With Slaw and Spicy Mayo image

Make and share this Fried Chicken Sandwiches With Slaw and Spicy Mayo recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon hot sauce (sriracha)
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread and butter pickles, slices
1/4 cup pickle juice (or more to taste)
2 cups all-purpose flour
1 tablespoon ground black pepper
1 dash cayenne pepper
1/2 teaspoon kosher salt
1 cup buttermilk
2 (8 ounce) boneless skinless chicken breasts, halved crosswise
peanut oil or vegetable oil (for frying)
4 baguette, rolls or 4 hoagie rolls
2 tablespoons unsalted butter, room temperature

Steps:

  • Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill.
  • Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (additional juice may be added if the mixture seems too dry.) Cover and chill.
  • Prepare fried chicken: Whisk flour with black and cayenne peppers and 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 depth of 1/2 inch. Heat oil to 350 degrees.
  • Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt.
  • Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.

Nutrition Facts : Calories 712.9, Fat 21.8, SaturatedFat 6.7, Cholesterol 97.9, Sodium 1101.5, Carbohydrate 89.7, Fiber 5.3, Sugar 14.2, Protein 38.4

Tips:

  • Choose high-quality chicken breasts for the best flavor and texture.
  • Make sure the chicken is evenly coated in the breading before frying to ensure a crispy crust.
  • Use a combination of oils with different smoke points for frying to prevent burning.
  • Fry the chicken in small batches to avoid overcrowding the pan and ensure even cooking.
  • Let the chicken rest for a few minutes before assembling the sandwich to allow the juices to redistribute.
  • Toast the buns for a slightly crispy texture and to help hold the sandwich together.
  • Use a variety of toppings to add flavor and texture to the sandwich, such as cabbage slaw, pickles, and American cheese.
  • Experiment with different sauces to find your favorite, such as maple mustard sauce, ranch dressing, or hot sauce.

Conclusion:

The fried chicken sandwich is a classic American dish that can be enjoyed in many different ways. With its crispy chicken, flavorful toppings, and variety of sauces, it's no wonder why this sandwich is so popular. Whether you're making it at home or ordering it from a restaurant, be sure to follow these tips to ensure the best possible experience.

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