Crispy, juicy fried chicken is perfection on this sandwich paired with creamy coleslaw. This is the stuff your food dreams are made of.
James Beard once said “Too few people understand a really good sandwich.” Amen, James. Amen. I am often looked at like I’m crazy when I tell people I prefer a good sandwich over pretty much any other food. Steak? Meh. Pasta? Pass. They don’t come close when a sandwich is done good and proper. And this, my friends, is one hell of a good and proper sandwich.
First of all: Fried chicken. Who can say no to a piece of juicy, tender chicken encased in a crisp coating? I used the same recipe I did for my Ultimate Fried Chicken recipe, I just used boneless chicken breasts instead of chicken pieces. It’s important to keep the skin on the breast though. The skin gives the chicken more flavour but also allows the coating to stick better. Pair this with creamy coleslaw and a buttered brioche roll and you have sandwich nirvana. Simple, flavoursome and absolutely kick-ass.
- Follow the recipe for my Ultimate Fried Chicken, simply substitute boneless chicken breasts (with skin) for chicken pieces. I halved this recipe for these sandwiches, using 4 chicken breasts and half the marinade and breading ingredients.
- 3 cups shredded cabbage (I used red)
- 2 carrots, grated
- 2 tablespoons mayonnaise (I used Hellman's)
- 2 tablespoons sour cream
- juice of ½ lemon
- salt to taste
- buttered brioche rolls
- Cook the chicken according to recipe instructions.
- In the meanwhile, combine all the ingredients for the coleslaw in a bowl and mix well.
- When the chicken is cooked, serve it along with the coleslaw on the buttered rolls.