I am an unabashed fan of sandwiches. They’re the best, most functional culinary instrument out there, and I include the “spork” in that statement. Basically, you can take your favorite meal, slam it on a roll or in between some bread cuddles and WHAM: a portable meal of food that requires no utensils, can be eaten while doing other stuff, one-handedly, and requires little clean up.
As a busy/lazy mom, you are speaking my language, sandwich!
So here’s a family favorite for you–chicken and coleslaw. I’ll provide you with the recipe for both the chicken and the coleslaw, but feel free to sub dinosaur nuggets and store-bought coleslaw if you are really pressed for time or would rather die than fire up a deep fryer and attack an intact cabbage. I’m not here to judge your sandwich recipes.
But I’m judging a little. Just make it from scratch, it’s so much better. Just LOOK:
| Chicken and Slaw Sandwiches |
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- 1/2 head purple cabbage, shredded
- 1/2 head green cabbage, shredded
- 4 large carrots, shredded
- 1/2 C mayonnaise
- 1/2 C buttermilk
- 1/4 C sugar
- 1 T celery salt
- 2 T apple cider vinegar
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- 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
- 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.
I normal abhor chicken tenders. But these make for the most crisp fried chicken bits in the sandwich. They’re essential for this. This isn’t low-cal, and it’s not meant to be. Indulge with a cold beer on a blanket in your backyard.
*While the coleslaw and chicken don’t have to be hot or cold to make a great sandwich, beware of leaving coleslaw at room temperature on a warm day. It can breed dangerous bacteria. Keep refrigerated until ready to use. You’ll have plenty of coleslaw leftovers after making your sandwiches.
I love chicken tenders. And I love any kind of fried food. But I don’t like frying at home. Messy. And the grease always pops and burns me. I’m accident proned. Me & hot grease is just an accident waiting to happen.
However, I do have a recipe for baked chicken tenders. Instead of double dipping in your buttermilk wash you roll the chicken in flour, coat in egg wash, roll in breading of choice (bread crumbs, ground corn flakes, banana chips, etc), arrange in pan and bake at 425 for 10-12 minutes, flipping half way thru. Good stuff.
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