Recently I came across a recipe for honey mustard coleslaw. It sounded intriguing but at the same time I was skeptical. When it comes to coleslaw I’ve always been about the tried and true recipe which has never failed me. I decided to just go with it and picked up a bag of pre-chopped cabbage and added my own spicy honey mustard sauce. To my surprise it was delicious! And it makes a great chicken sandwich which was too good not to share. If there were any doubts, I can truly say this is one of my favorite ways to dress a sandwich. I think I will try it next on some pulled pork or pulled chicken.
To make the chicken crispy I start with soaking it in buttermilk. However if you don’t have buttermilk on hand, just add a spritz of lemon juice to your milk and it will start to curdle and take on the taste of buttermilk within a few minutes.
I cut 1 1/2 chicken breast into thick pieces. Joe and I only needed 1 chicken breast for our sandwiches but I made a little extra for my lunch the next day. I seasoned the chicken with salt, black pepper and garlic powder.
Turn the chicken over to brown on the other side. Place the chicken in a pre-heated 350 degree oven for 10 – 15 minutes. This will allow the chicken to cook slower than on top of the stove while having that crisp outer crust.
I’ve decided that Brioche Buns are the tastiest buns for burgers and chicken sandwiches. Once you try them it’s hard to go back to a regular bun. Place a light layer of coleslaw on the bun. Add 3 pieces of crisp chicken pieces and add a little more coleslaw on top so that your chicken is surrounded in honey mustard coleslaw. Simple yet tasty!
Crispy Chicken Sandwich with Honey Mustard Coleslaw
1 large Chicken Breast Cut into strips
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1 cup Buttermilk or 1 cup Milk with a Spritz of Lemon Juice
1 cup Flour
1 teaspoon Salt
1/2 teaspoon Paprika
1/4 teaspoon White Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion powder
1/4 teaspoon Dried Parsley
1 Egg, whisked
2-3 cups Cabbage, sliced thin and chopped
Spicy Honey Mustard Sauce
Sprinkle the chicken pieces with the 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Place the chicken into a zip lock bag and pour the buttermilk in the bag to marinate for 30 minutes or more. Mix together the flour along with the salt, paprika, white pepper, garlic powder, onion powder, and parsley flakes. Set aside.
Combine the cabbage with 2 – 3 tablespoons of spicy honey mustard sauce. Taste and add more if desired. Refrigerate until you assemble the sandwich.
To fry chicken. Dredge chicken pieces in the flour and then dip in the whisked egg to coat on both sides. Dredge chicken on more time and place on a large plate. Continue with all the chicken pieces until they have all gone through the flour and egg.
Heat a cast iron skillet over medium high heat. Add just enough olive oil to coat the bottom of the pan. When the oil is hot place the chicken in the skillet and let brown on the bottom about 3 minutes. Turn over the brown the other side. When brown, place the skillet in a preheated 350 degree oven for 10 -15 minutes.
To assemble sandwich: Lightly toast brioche buns and add a thin layer of spicy honey mustard coleslaw. Add 3 pieces of crispy chicken and top with a little more coleslaw.
Makes 2 sandwiches