Have you been grilling this summer? I sure have! My propane grill gets used a lot and that’s especially true in the summer. But today I’m keeping the summer part and losing the grill. Instead, I’m going to fry, something I rarely do. However, this Summertime Fried Chicken Sandwiches with Tangy Slaw recipe sounds way too good to pass up. Fried chicken and coleslaw is a classic summertime treat, so I’m sure my grill will get over it.
SUPER YUMMY fried chicken sandwiches loaded with Swiss cheese, bacon, pickles, slaw, and honey dijonnaise. Yum!
The Ingredients
Alright, there are a lot of ingredients in this recipe! But they are broken down into sections according to how they are used, and that helped me keep my sanity. I had to buy quite a few of the ingredients for these fried chicken sandwiches, but they were all easy to find.
Although I had them on hand, I bought extra cooking oil (I couldn’t find peanut, so I used canola) and mayonnaise. I used a lot of both, and I needed the extras. Oh, and I had some creole seasoning on hand (always), so I used that as the seasoning in the marinade and breading.
One thing I didn’t have to buy was the buttermilk. I recently started freezing my leftover buttermilk, and it worked like a charm in this recipe. I thawed eight 1-ounce ice cubes to make one cup of buttermilk.
Lastly, you might only need to buy one chicken breast (two teardrop-shaped halves). I bought four per the recipe and only needed two because I cut each one into thinner fillets. Four chicken cutlets would also work if you want to eliminate some work.
The Process
Like the ingredients, the instructions were broken down nicely. There was a lot to do, but having it split into manageable chunks really helped.
First up was getting the chicken marinated. Once I had the breasts filleted, I mixed up the marinated and popped it into the refrigerator for four hours.
About an hour before it was ready, I got started on the rest of the prep work: mixing up the breading ingredients, frying up some bacon to top the sandwiches, and making the slaw. That gave me plenty of time to get everything ready and clean up before I fried the chicken.
My mandoline came in very handy for the coleslaw! By the way, I only used about 1/4 of the head of cabbage and one carrot for the slaw. That made more than enough for my fried chicken sandwiches, though, and I had plenty of leftovers.
For a recipe with so many moving parts, this one went very smoothly. I was impressed! Here’s how my time was spent:
- 4 minutes to make the marinade
- 4 hours to marinate the chicken
- 21 minutes to bread and fry the chicken in 2 batches
- 4 hours 25 minutes total
And here is how long it took for the prep work I did while the chicken was marinating:
- 2 minutes to make the breading
- 10 minutes to make the slaw
- 6 minutes to fry the bacon
- 2 minutes to make the honey dijonnaise
- 20 minutes total
