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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!
Table of Contents
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
- Kosher salt
- Black pepper
- Chopped green onion
For the Sandwich:
- Chicken breasts
- Buttermilk
- Oil – for frying
- Chopped cabbage
- Ciabatta buns
Tips for this Fried Chicken Sandwich
The secret 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:
- Use fresh or frozen corn kernals.
- Sautee them in a pan on the stove until they’re slightly caramalized and then give them a quick pulse in the food processor.
- Add some buttermilk, Ranch dressing and salt and pepper and pulse until just mixed in the food processor.
- Mix some of the sauce with some chopped cabbage and add to the top of the chicken.
- You can use more sauce as a spread on the top or bottom of the sandwich.
What Condiments Go on a Chicken Sandwich?
We love this recipe because, with the corn slaw sauce, you really don’t need any additional condiments! The slaw adds moisture and compliments the flavor of the chicken. If you want some ideas, you can add pickles, mayonnaise, hot sauce, tomato, lettuce, dijon mustard or bbq sauce.
Frequently Asked Questions
The crispy fried chicken with southern style seasonings is what makes this sandwich “Southern fried.”
I have only fried the chicken, but you can bake it at 375 degrees for 20-25 minutes, but it won’t be as crunchy and juicy as frying. Always check the internal temperature reaches 165 degrees to make sure the chicken completely cooked through.
I find the breading on the outside of the sandwich will get soggy and fall off easily once it’s refrigerated, so it’s best to eat it fresh.
More Sandwich Recipes
If you like this chicken sandwich, you will love these other easy, hearty and delicious sandwich recipes!
How to Make a Southern Fried Chicken Sandwich
Southern Fried Chicken Sandwich
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.
- To make the corn slaw sauce, saute corn in a frying pan until it's a little caramelized, about 2-3 minutes.
- 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.
- Stir in green onion and set aside.
- 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.
- Heat oil in a deep frying pan or deep fryer. Add breaded chicken. Fry until golden brown and cooked through.
- 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.
- To serve, toast the ciabatta in a toaster or oven until slightly toasted.
- Add a little of the remaining corn slaw sauce to the bottom bun.
- Placed fried chicken on bun, slap on some slaw.
- Top with remaining bun.
Hi, I was wonder If I could just bake the chicken instead of frying it? As an older couple we have to watch the fat content. Thanks
I have only fried the chicken, but you can bake it at 375 degrees for 20-25 minutes, but it won’t be as crunchy and juicy as frying. Always check the internal temperature reaches 165 degrees to make sure the chicken completely cooked through.
These kind of sandwiches are always so tasty, the perfect combination of spicy chicken, crispy salad and sauce. Perfect for a Friday night supper.
crispy and spicy!! Just how I like my sandwiches, yum!
Now this is my kind sandwich! Yum! 🙂
This sandwich has the perfect amount of spice and texture. The corn slaw takes this sandwich to the next level.
Oh yeah, baby! The perfect combo of crunchy to crispy to saucy to spicy!!!
Oh…my…goodness….
These sure do look divine!
Can’t wait to let my family give these
Babies a try.
Then again for my mom and dad this summer.
Thanks a bunch for sharing this recipe.
Hugs!
😀 Thanks for the comment! Let us know how you like them!
How Many Minutes Do You Deep Fry The Chicken??
If you are doing it in just a little bit of oil in a pan– you will want to do about 3-4 minutes on each side. If you are doing it in a fryer, check it after about 4 minutes. Either way, you will want to check the internal temperature of the chicken or check it to make sure it is no loner pink inside before serving. Hope this helps!
So yummy. Everyone in my family loved it, but in different versions. Little one ate "nuggets" and son had just plain with no sauce or slaw, the rest of us had it all the way. Can't wait to make again.
Amy- I am so glad to hear the blog makes you happy 🙂 I will do my best to keep the recipes comin'!
Bendixen Family- These will not disappoint.. they taste as good as they look!
Im making these tomorrow and my family is going to come try them! They look sooo good my mouth as been watering all day. Thanks 🙂
I just want you to know that your blog makes me happy every time I log on. Keep up the good work!
I LOVE this sandwich! I can't wait to try it.