Is there anything more southern than fried chicken? I’d say not, but why stop there! This fried chicken sandwich with honey mustard slaw takes all of the things we love about summer in the South and tucks it between two pieces of bread!
I absolutely love chicken sandwiches! Even as a child, while my whole family ordered burgers at the drive through, I was asking for the chicken sandwich. It just never fails. But sometimes I’m in the mood for something a little bit more elevated.
That’s where this beauty comes in. Crispy fried chicken topped with melty cheese, a sweet honey mustard slaw, and tangy pickled red onions, all between a toasted ciabatta roll. Sounds like heaven to me!
Fried Chicken
Every southern girl has a fried chicken recipe. Mine is modeled after that classic red and white chicken spot! I’m not sure if this is true or not, but rumor has it they use two secret ingredients to get that distinct (and incredible) taste. Shhh…..it’s powdered sugar and dill pickle juice!
Classic fried chicken sandwiches in the south are served with nothing but a few dill pickles on top, so why not put the juice in the brine to infuse the flavor? Mix some pickle juice, 2 eggs, and 2/3 cup of milk, and allow the chicken to marinade for a half hour.
Now it’s time to coat. I use a combo of flour, breadcrumbs, and cornstarch for my chicken coating. Flour for volume. Breadcrumbs for crunch and texture. Cornstarch for crispiness. And adding a little powdered sugar to the coating give it just the slight sweetness we know from Chick-fil-a. Coat the chicken, shallow fry, and enjoy!
Have extra fried chicken? Try my fried chicken biscuits with maple butter recipe. Lunch today, breakfast tomorrow!
Honey Mustard Slaw
Every summer picnic needs a slaw, and honestly, so does this fried chicken! The sweet and cold slaw is the perfect compliment to piping hot chicken! And it is so easy to make. Just mix together.
- 1/4 cup Mayo
- 1 tbsp White Vinegar
- 1 1/2 tbsp Honey
- 2 tbsp Yellow or Dijon Mustard
- 1 tsp Onion Powder
Add in an 8oz package of pre-made slaw mix (unless you love slicing cabbage and carrots), and you’re all set. Serve it on the side or right on top! (On top is strongly recommended!!!)
Pickled Onions
Like I just mentioned, most fried chicken sandwiches are served with 2 dill pickles (were divisive but that’s a convo for another day). I think that acidity is the perfect contrast to rich fried chicken and even that sweet slaw. If you can buy them pre-made, awesome! But if not, try my 30-minute quick pickled red onion recipe! They will be done by the time the chicken is ready to fry!
Ready to assemble? Toast up a nice chewy ciabatta roll and place on your chicken, a slice of cheddar or colby jack cheese, a heaping amount of slaw, and as many pickled onions as your heart desires.
All you need is a glass of sweet tea or fresh lemonade to wash this down!
Fried Chicken Sandwich with Honey Mustard Slaw
Ingredients
- 4 hamburger buns or ciabatta rolls
Fried Chicken
- 2 chicken breasts about 1 lb
- 2 eggs
- ⅓ cup dill pickle juice
- ⅔ cup milk
- 1¼ cup all purpose flour
- ¼ cup breadcrumbs
- 3 tbsp cornstarch
- 3 tbsp powdered sugar
- 2 tsp salt
- 1 tsp black pepper
- 1½ tsp onion powder
- ½ tsp chili powder
- peanut or vegetable oil for frying
- 4 slices cheddar or colby jack cheese optional
- pickled onions optional, recipe linked below
Honey Mustard Slaw
- 1 8oz package of cabbage slaw mix
- ¼ cup mayonnaise
- 1 tbsp vinegar
- 1½ tbsp honey
- 2 tbsp yellow or dijon mustard
- 1 tsp onion powder
- salt and pepper
Instructions
Fried Chicken
- Slice each chicken breast length-wise, and pound each piece out to about ½ inch thickness.
- Mix together eggs, pickle juice, and milk in a large bowl. Add in chicken and coat. Place in the fridge for at least 30 minutes.
- While chicken is resting, in a mixing bowl, combine all of the ingredients for the slaw and set in the fridge
- In a separate bowl, mix together flour, corn meal, sugar, salt, onion powder, and pepper.
- Dredge the chicken in the flour mixture, back in the egg mixture, and in the flour mixture once more. Let it sit on a baking rack for 5-10 minutes. Meanwhile, fill a cast iron skillet or saute pan with about ½-⅔ inch of oil and place over medium heat.
- Fry each piece of chicken for about 2-3 minutes per side, and drain on a paper towel or baking rack.
- Toast the buns and top with one chicken breast, cheese, pickled onions and ¼ cup or more of slaw. Serve immediately
