1K
Crispy Chicken Sandwich with Coleslaw & Hot Sauce
Serves: 4 Sandwiches
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 2 voted )
Ingredients
For the chicken:
- 4 chicken breast fillets
- 250 g panko
- 180 g mayonnaise
- 1 egg
- 2 tablespoons flour
- Salt and pepper from the mill
For the coleslaw:
- 1 white cabbage
- 1 large carrot
- 125 g Greek yoghurt
- 50 g mayonnaise
- 3 tbsp white wine vinegar
- 2 tbsp lemon juice
- 3 tablespoons honey
- Salt and pepper from the mill
For the sauce:
- 4 tbsp. mayonnaise
- 1 tbsp hot sauce (e.g. Tabasco or Sriracha)
- 2 tsp soy sauce
- 1 tsp lemon juice
Additional:
- 8 slices of toast
- a few leaves of lettuce
Instructions
- Spread the panko on a baking tray lined with baking paper and toast in a preheated oven at 200 °C for 3 - 5 minutes, or until the crumbs are golden brown.
- Fillet the chicken breasts, open them up and then pat them flat.
- Mix the mayonnaise, egg and flour in a bowl and season with salt and pepper.
- Add the chicken fillets to the marinade, rub the mixture in thoroughly, then cover and set aside in the fridge.
- For the coleslaw, peel the carrot and cut into thin strips. Remove the stalk from the white cabbage and cut the cabbage into thin strips. Combine the remaining ingredients in a large bowl and mix with the vegetables. Cover and set aside in the fridge.
- Transfer chicken fillets from the marinade to the roasted panko mixture and coat evenly with the breading. Bake the breaded fillets on the same baking tray as before in a preheated oven at 200 °C for 15 - 18 minutes.
- Mix all the ingredients for the sauce. Toast the bread slices to taste.
- Cover one slice of bread with plenty of coleslaw, a baked chicken fillet and some lettuce leaves on top. Spread another slice of toast generously with sauce and place on the finished sandwich. Enjoy your meal.
Did You Try This Recipe?
Show us & tag us on Instagram at @kachenmagazine