The Mitchell Recipe
grilled or crispy chicken dipped in buffalo sauce, with coleslaw on grilled sourdough
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Ingredients
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Chicken
Coleslaw
Sourdough
Method
Chicken Preparation
- 1
Season and Cook Chicken
Season the chicken breasts with salt and pepper. If grilling, preheat your grill to medium-high heat. If frying, heat olive oil in a skillet over medium heat.
- 2
- 3
Coat with Buffalo Sauce
Once cooked, remove the chicken from the heat and dip or brush it generously with buffalo sauce. Let it rest for a minute.
Coleslaw Preparation
- 4
Mix Coleslaw Ingredients
In a large mixing bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper.
- 5
Toss to Combine
Toss the ingredients thoroughly until the cabbage and carrot are evenly coated with the dressing. Adjust seasoning to taste.
- 6
Chill
Refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
Sourdough Toasting
- 7
Prepare Sourdough Bread
Spread butter on one side of each slice of sourdough bread.
- 8
Assembly
- 9
Assemble Sandwich
On the toasted side of two slices of sourdough, place a piece of buffalo chicken followed by a generous amount of coleslaw. Top with another slice of sourdough, toasted side down.
- 10
Serve
Cut the sandwich in half and serve immediately, enjoying the crunchy coleslaw with spicy buffalo chicken.