Recipe courtesy of Ali Clarke
Recipe courtesy of Ali Clarke
Watch how to make this recipe.
Fried Chicken Sandwiches with Tangy Coleslaw and Spicy Mayo
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- Level: Easy
- Total: 55 min (includes marinating time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 330
- Total Fat
- 27 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 29 mg
- Sodium
- 265 mg
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!
- Level: Easy
- Total: 55 min (includes marinating time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 330
- Total Fat
- 27 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 29 mg
- Sodium
- 265 mg
Ingredients
Tangy Slaw:
Spicy Mayo:
Fried Chicken and Assembly:
Directions
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40m
Easy
CLASS
- 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.
