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||
- 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
- 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.