Putting Honey Mustard Slaw Inside the Sandwich Changes the Bite (Print version)
A crispy chicken sandwich stacked with honey mustard slaw inside the bun for crunch, tang, and sauce in every bite.
# Ingredients:
For the honey mustard slaw
01 -
3 tablespoons mayonnaise
02 -
2 tablespoons Dijon mustard
03 -
1 1/2 tablespoons honey
04 -
1 tablespoon apple cider vinegar
05 -
1 tablespoon fresh lemon juice
06 -
1/2 teaspoon celery seed
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
3 cups (210 g) thinly shredded green cabbage
10 -
1 cup (70 g) shredded carrot
11 -
1 small crisp apple, cut into thin matchsticks
12 -
2 tablespoons chopped fresh parsley
For the crispy chicken
13 -
4 boneless skinless chicken cutlets, about 1 1/2 lb (680 g) total
14 -
1 teaspoon kosher salt
15 -
1/2 teaspoon black pepper
16 -
1 teaspoon smoked paprika
17 -
1/2 teaspoon garlic powder
18 -
1 cup (240 ml) buttermilk
19 -
3/4 cup (95 g) all-purpose flour
20 -
1 cup (60 g) panko breadcrumbs
21 -
1/2 cup (120 ml) neutral oil, plus more as needed
For serving
22 -
4 toasted sandwich buns
23 -
2 tablespoons Dijon mustard mixed with 1 tablespoon honey
24 -
Dill pickle slices, optional
# Instructions:
01 -
Whisk mayonnaise, Dijon mustard, honey, apple cider vinegar, lemon juice, celery seed, salt, and pepper in a large bowl until smooth.
02 -
Add cabbage, carrot, apple, and parsley to the dressing. Toss well and let stand for 10 minutes while you prepare the chicken.
03 -
Pat the chicken cutlets dry. Season both sides with salt, pepper, smoked paprika, and garlic powder.
04 -
Pour buttermilk into a shallow bowl. Mix flour and panko in a second shallow bowl. Dip each cutlet in buttermilk, then press into the flour mixture until fully coated.
05 -
Heat oil in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side, until deeply golden and the center reaches 165°F. Transfer to a wire rack.
06 -
Toast the buns. Spread the top buns with honey mustard, add crispy chicken, pile honey mustard slaw inside the sandwich, add pickles if using, and serve right away.
# Good to know:
01 -
Best assembled right before serving so the bun stays crisp.
02 -
The slaw dressing can be made 1 day ahead.
03 -
Cook chicken to 165°F for food safety.