Description

This Crispy Chicken Sandwich with Cabbage Apple Slaw features perfectly fried, golden chicken cutlets seasoned with a flavorful cornstarch coating. Topped with a refreshing slaw of shredded red cabbage, crisp green apple, and a tangy honey mustard yogurt dressing, layered with smoked gouda and fresh microgreens on hearty dark wheat bread, this sandwich offers a delightful combination of textures and tastes perfect for a satisfying lunch or dinner.

Ingredients

For the Chicken

4 thin chicken cutlets
1 cup safflower oil (or any other high smoke point oil)
6 tablespoons corn starch
1 tablespoon kosher salt
1 tablespoon black pepper
2 teaspoon garlic powder
1 teaspoon cayenne pepper (optional)

For the Cabbage Apple Slaw

2 cups shredded raw red cabbage
1 green apple (cored and sliced into thin matchsticks)
2 tablespoons honey
2 tablespoons Greek yogurt
1 tablespoon whole grain mustard
2 teaspoons apple cider vinegar
Kosher salt (to taste)
Black pepper (to taste)

For the Sandwich Assembly

8 slices dark wheat bread (toasted or untoasted)
8 thin slices smoked gouda cheese
Fresh microgreens or pea shoots

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Instructions

Prepare the Chicken Cutlets: Pound out the chicken cutlets if needed to ensure they are of equal size for even cooking. Set them aside while you prepare the breading mixture.
Heat the Oil: In a large, high-sided frying pan, pour in the safflower oil and heat it over medium-high heat. Monitor the temperature carefully to avoid overheating while breading the chicken.
Make the Breading Mixture: In a shallow dish, whisk together the corn starch, kosher salt, black pepper, garlic powder, and cayenne pepper (if using) until well combined.
Coat the Chicken: Lightly dredge each chicken cutlet in the cornstarch mixture, ensuring an even coating. Place the coated cutlets on a plate and do not overcrowd.
Fry the Chicken: Once the oil reaches 350°F (175°C), carefully add the cutlets to the pan, frying in batches if necessary to avoid crowding. Cook each side for about 5 minutes until golden brown and crispy, adjusting the heat if the oil smokes or the chicken browns too fast.
Drain and Keep Warm: Transfer the fried chicken to a paper towel-lined plate to absorb excess oil and keep warm as you prepare the remaining components.
Prepare the Cabbage Apple Slaw: In a small bowl, combine the shredded red cabbage, green apple matchsticks, honey, Greek yogurt, whole grain mustard, apple cider vinegar, and salt and pepper to taste. Toss thoroughly to evenly coat all ingredients with the dressing.
Assemble the Sandwiches: Lay out a slice of the dark wheat bread. Top it with a fried chicken cutlet, a slice of smoked gouda cheese, a generous portion of the cabbage apple slaw, and fresh microgreens or pea shoots. Finish with another slice of bread to complete the sandwich.
Optional Cheese Melting: For melted cheese, place the assembled sandwiches under a broiler briefly to melt the gouda. Alternatively, serve at room temperature as gouda melts unevenly and the sandwich is delicious either way.

Notes

Use safflower oil or another high smoke point oil like canola or peanut oil to ensure the chicken fries correctly without burning.
Do not overcrowd the frying pan; frying in batches results in crispier chicken with a better crust.
The cayenne pepper in the breading mix is optional and provides a mild heat; omit if you prefer a milder flavor.
The slaw can be adjusted with more or less honey or mustard to taste for sweetness and tang.
Dark wheat bread adds a hearty flavor, but you can substitute with your favorite sandwich bread.
To keep sandwiches warm, assemble just before serving or keep fried chicken warm in a low oven.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Frying
Cuisine: American