Fried Chicken Sammie
This Southern fried sandwich hits home with a tender southern-style fried chicken breast, topped with creamy coleslaw, and homemade bread and butter pickles, on a butter toasted Pretzilla Burger Bun.
Ingredients
- 2/3 cup Shredded Green Cabbage
- 2/3 cup Shredded Red Cabbage
- ¼ cup Thin Sliced Red Onion
- 1 Tbsp. Chopped Parsley
- 2 Tbsp. Mayonnaise
- 1 Tbsp. Ketchup
- ½ tsp. Mild Hot Sauce
- ½ tsp. Honey
- 1-1/2 tsp. Seasoned Rice Vinegar
- to taste Kosher Salt
- to taste Black Pepper
- 2 cups All-Purpose Flour
- 2 Tbsp. Kosher Salt
- 2 tsp. Paprika
- ½ tsp. Black Pepper
- ¼ tsp. Garlic Powder
- ¼ tsp. Onion Powder
- 1 cup Milk
- 1 each Egg
- 2 quarts Vegetable Oil
- 4 each Boneless Skinless Chicken Breast, 4-oz pieces
- 4 each Pretzilla Burger Buns
- ½ cup Mayonnaise
- 20 each Bread and Butter Pickle Slices
Creamy Coleslaw:
Fried Chicken:
Sandwiches:
Preparation
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CREAMY COLESLAW:
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Combine the first nine coleslaw ingredients in a mixing bowl and toss until thoroughly combined. Season with salt and pepper and set aside in the refrigerator.
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FRIED CHICKEN:
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Combine flour, salt, paprika, garlic powder, and onion powder in a large bowl and mix thoroughly.
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Preheat oil to 350°F in a deep fryer or large saucepan.
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Whisk milk and egg together in a mixing bowl.
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Dip each piece of chicken in milk mixture (letting excess drip off) and dredge in flour mixture.
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Place chicken into hot oil and fry 5 minutes to reach an internal temperature of 165°F. Remove to a paper-towel lined plate.
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SANDWICHES:
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Slice Pretzilla Burger Buns in half horizontally, arrange on a baking sheet, and place in the oven for 5-7 minutes or until lightly toasted.
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Spread mayonnaise on both sides of toasted buns. Place chicken breast on bun.
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Divide ingredients and top each piece of chicken with coleslaw and pickles.
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Close sandwich and serve.
