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!

This Southern Fried Chicken Sandwich is a play on an unforgettable sandwich I had years ago. My sister took me to restaurant in Boise called “Donnie Mac’s Trailer Park Cuisine”. This place was featured on the Food Network show, Diners, Drive Ins, and Dives. I ordered this chicken sandwich and I LOVED it. I told myself I would have to go home and duplicate it (which was easy, because they basically tell you how to do it on the episode on the Food Network). They were a huge family hit, and tasted just like they did at Donnie Mac’s! Unfortunately, Donnie Mac’s is now closed, so the only way you can get this sandwich is making it yourself!

Ingredients

Breading:

• Panko bread crumbs
• Flour
• Salt
• Cayenne pepper
• Garlic powder
• Paprika
• Thyme

Corn Slaw Sauce:

• Corn
• Buttermilk
• Ranch dressing
• Salt and pepper
• Chopped green onion

For the Sandwich:

• Chicken breasts
• Buttermilk
• Oil – for frying
• Chopped cabbage
• Ciabatta buns

Tips for Perfect Fried Chicken

The trick to getting this sandwich just right is, of course, the chicken! Some people have a tough time getting that golden crispy fried chicken but it’s really easy. Just follow these simple steps:

• Marinate chicken breasts in buttermilk in the refrigerator for at least a couple of hours, or preferably overnight.
• Use a good flour coating with breadcrumbs. I like to use Panko breadcrumbs for this recipe but any kind will do.
• Add spices in with the breadcrumb and flour mixture. This gives you great opportunity to add tons of flavor to the chicken.
• Roll the marinated chicken in the breadcrumbs, letting it sit on each side for a few seconds so it really sticks to the chicken.
• Make sure your oil is really hot before placing the chicken in the pan. Cook just one or two pieces at a time so the oil doesn’t get too cool.
• Once the chicken is golden brown on each side and cooked through, remove from the oil and let it cool on a paper towel to absorb any excess oil.

Crunchy Corn Slaw Sauce

The topper to this Southern Fried Chicken Sandwich is the crispy, crunchy corn slaw. It is so yummy and really easy to put together! You can eat it on the side, but I like adding it right to the top of the fried chicken. It adds a cool, creamy flavor and the corn goes so well with the chicken. Here’s what to do:

1. Use fresh or frozen corn kernals.
2. Sautee them in a pan on the stove until they’re slightly caramalized and then give them a quick pulse in the food processor.
3. Add some buttermilk, Ranch dressing and salt and pepper and pulse until just mixed in the food processor.
4. Mix some of the sauce with some chopped cabbage and add to the top of the chicken.
5. You can use more sauce as a spread on the top or bottom of the sandwich.

Frequently Asked Questions

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How to Make this Southern Fried Chicken Sandwich

Southern Fried Chicken Sandwich

5 from 6 votes

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!

Print Pin Rate

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Lunch

Cuisine American

Servings 4

Ingredients

• 2 chicken breasts halved and pounded to ¼” thickness
• 3 cups buttermilk or enough to cover the chicken
• oil for frying
• 2 cups chopped cabbage
• 4 Cibatta buns

BREADING:

• 8 ounces Panko bread crumbs
• 2/3 cup flour
• 1 teaspoon salt
• 2 teaspoons cayenne
• 2 tablespoons Garlic powder
• 1 tablespoon paprika
• ½ tablespoon Thyme

CORN SLAW SAUCE:

• 1/2 cup corn
• 1 cup buttermilk
• ½ cup ranch dressing
• salt & pepper to taste
• 3 tablespoons chopped green onion

Instructions

• Place chicken breasts in medium-sized bowl and pour buttermilk over until chicken is pretty much swimming in buttermilk. Refrigerate overnight.
• For the sauce: Sauté corn until a little caramelized and coarsely chop in a food processor. Add buttermilk and ranch to food processor and pulse 1-2 times until well mixed. Stir in green onion and set aside.
• Combine breading ingredients until all ingredients are mixed in really well and pour in a shallow dish. Place chicken in bread crumbs. Press it down then let it sit for a few seconds so the break crumbs really stick on there.
• Heat oil in a deep pan, or deep fryer and add breaded chicken. Fry until golden brown and cooked through.
• Combine cabbage and about ¼ cup- ½ cup of the sauce to make the slaw (you just want the cabbage covered in the sauce, not drowning in it). Do this right before putting on the sandwich so it doesn’t get soggy.
• To serve: Toast Cibatta in toaster or oven until slightly toasted. Add a little of the remaining sauce to the bottom bun. Place fried chicken on bun, slap on some “slaw” and top with remaining bun.

Notes

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

Nutrition Information

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