Go Back
–+ servings
Holding a large Southern Fried Chicken Sandwich with coleslaw and corn sauce.
Print Recipe
5 from 6 votes

Southern Fried Chicken Sandwich

This Southern Fried Chicken Sandwich is light and crispy on the outside, juicy and flavorful on the inside and topped with a crunchy corn slaw. Hearty and delicious!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Lunch
Cuisine: American
Keyword: Chicken, Chicken Sandwich, Fried Chicken
Servings: 4
Calories: 901kcal
Author: Erica Walker

Ingredients

  • 2 skinless chicken breasts, halved and pounded to ¼-inch thickness
  • 3 cups buttermilk, or enough to cover the chicken in a bowl
  • oil for frying
  • 2 cups chopped cabbage
  • 4 ciabatta buns

Breading

  • 8 ounces panko bread crumbs
  • ⅔ cup flour
  • 1 teaspoon salt
  • 2 teaspoons cayenne pepper
  • 2 tablespoons garlic powder
  • 1 tablespoon paprika
  • ½ tablespoon thyme

Corn Slaw Sauce

  • ½ cup whole-kernel corn
  • 1 cup buttermilk
  • ½ cup ranch dressing
  • 3 tablespoons chopped green onion
  • salt and pepper, to taste

Instructions

  • Place chicken breasts in a medium-sized bowl. Pour buttermilk over chicken until it is pretty much swimming in buttermilk. Refrigerate overnight.
    Bowl of chicken and buttermilk.
  • To make the corn slaw sauce, saute corn in a frying pan until it's a little caramelized, about 2-3 minutes.
    Skillet of fried corn.
  • Coarsely chop corn in a food processor. Add buttermilk and ranch and pulse 1-2 times, until well mixed. Stir in green onion and add salt and pepper to taste. Set aside.
    Blender with pulsed corn sauce.
  • Stir in green onion and set aside.
    Green onions added to corn sauce.
  • To make the breading, combine all breading ingredients in a shallow dish. When you're ready to cook the chicken, place the chicken in bread crumbs. Press it down and let it sit on each side for a few seconds so the bread crumbs really stick on there.
    Coated chicken in a bowl of seasoned crumbs.
  • Heat oil in a deep frying pan or deep fryer. Add breaded chicken. Fry until golden brown and cooked through.
    Two Fried chicken breasts on a pan lined with a paper towel.
  • Combine cabbage and about ¼- ½ cup of the sauce to make the slaw. You want the cabbage just covered in the sauce, not drowning in it. Do this right before putting it on the sandwich so it doesn't get soggy.
    Mixing coleslaw in a bowl with a spoon.
  • To serve, toast the ciabatta in a toaster or oven until slightly toasted.
    Cutting board with a sliced open toasted ciabatta roll.
  • Add a little of the remaining corn slaw sauce to the bottom bun.
    Buttermilk corn mixture on top of toasted ciabatta roll.
  • Placed fried chicken on bun, slap on some slaw.
    Cole slaw on top of fried chicken and ciabatta roll.
  • Top with remaining bun.
    Constructed Southern Fried Chicken Sandwich with coleslaw and a corn sauce.

Notes

For best results, marinate chicken breasts in the refrigerator for at least a couple of hours, or preferably overnight.

Nutrition

Calories: 901kcal | Carbohydrates: 119g | Protein: 48g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 89mg | Sodium: 1656mg | Potassium: 1251mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3369IU | Vitamin C: 55mg | Calcium: 348mg | Iron: 8mg