Target: 6 × 4 inches · landscape

Crunchy Chicken Sandwiches with Slaw

55 min · 4 sandwiches

Ingredients

□ 1 1/2 lb boneless skinless chicken breast cutlets

□ 1/2 cup all-purpose flour

□ 2 large eggs

□ 1 1/2 cups panko breadcrumbs

□ 1 tsp kosher salt

□ 1/2 tsp black pepper

□ 1 tsp garlic powder

□ 3/4 cup neutral oil for shallow frying

□ 4 soft burger buns, split

□ 3 cups shredded green cabbage and carrot slaw mix

□ 1/2 cup mayonnaise

□ 2 tsp Dijon mustard

□ 1 tbsp lemon juice

□ 1/2 small red onion

□ 2 tbsp apple cider vinegar

□ 1 tsp sugar

1. Quick-pickle onion in vinegar and sugar. Make Dijon-lemon sauce; toss half with slaw and reserve half.

2. Set up flour, egg, and seasoned panko bowls. Coat chicken in flour, egg, then panko.

3. Heat oil over medium-high. Fry chicken 4 minutes per side, until golden and 165 F.

4. Toast buns. Add sauce, chicken, slaw, and pickled onion.

Cook’s note: Keep the fried chicken on a rack so its panko coating stays crisp.