What’s Cookin? It’s Saturday, Go Make Me A Sandwich 11/3: Fried Chicken & Slaw Sandwich

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!

Ingredients:

  • ½ head purple cabbage, shredded
  • ½ head green cabbage, shredded
  • 4 large carrots, shredded
  • ½ C mayonnaise
  • ½ C buttermilk
  • ¼ C sugar
  • 1 T celery salt
  • 2 T apple cider vinegar
  • —————————
  • 2 lbs chicken tenders
  • 1 C flour
  • 1 t cayenne pepper
  • 1 T kosher salt
  • 1 T garlic powder
  • freshly cracked black pepper
  • 1 C buttermilk
  • 1 egg
  • Splash of hot sauce
  • Oil to fry
  • Rolls to serve

Preparation:

In a bowl, combine carrots and cabbage

In a blender, combine mayo, buttermilk, sugar, celery salt, and vinegar until smooth.

Pour over cabbage mixture and toss to coat. Set aside to rest.

Preheat deep fryer to 375 F for chicken

In a shallow container, mix flour, cayenne, salt, garlic powder, and cracked pepper and stir to combine.

In a separate shallow container, whisk egg and buttermilk with a splash of hot sauce

Dip the chicken in the buttermilk mixture, shaking off excess

Then dip the chicken in the flour mixture, patting to coat

Allow the chicken to rest for a few minutes in a single layer on a pan and then repeat buttermilk/flour process

Fry at 375 F until golden brown and drain on a paper towel or paper bag

Assemble your sandwiches by toasting the buns gently, placing a couple of chicken tenders on each bun, and topping with coleslaw. It’s a complete meal on its own.

Source: CurvyGirlGuide

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