Fredy's Crispy Chicken Sandwich Recipe
Buttermilk-fried chicken, coleslaw, Swiss, tomato, ciabatta.
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Ingredients
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For the Buttermilk Fried Chicken
For the Coleslaw
For Assembly
Method
For the Buttermilk Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk and salt. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a shallow dish, mix together flour, garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from buttermilk and coat in the flour mixture. Fry chicken in hot oil for about 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels.
For the Coleslaw
- 4
Mix the Coleslaw Ingredients
In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss until well combined.
- 5
Chill
Cover the coleslaw and refrigerate for at least 30 minutes to allow flavors to meld.
For Assembly
- 6
Toast the Ciabatta
Slice the ciabatta rolls in half and lightly toast them in a toaster or under a broiler until golden brown.
- 7
Assemble the Sandwich
Layer each ciabatta bottom with a fried chicken piece, a slice of Swiss cheese, a generous helping of coleslaw, and a slice of tomato. Top with the ciabatta lid.
- 8
Serve
Serve immediately, and enjoy your crispy chicken sandwich!