Joyful Eating: Southern-Style Fried Chicken Sandwich

Parker Jewish Institute is proud of our culinary team. We encourage all Parker members, whether a patient/resident, visitor or employee, to eat a well-balanced, nutritional diet.

Today, we are sharing a recipe for a southern-style fried chicken sandwich. This recipe is a healthier version of this delectable comfort food. Seasoned with an abundance of flavor, this dish retains its essential source of protein, which is key for muscle growth and repair. The sandwich’s coleslaw topping enhances the dish’s nutritional value with its vitamins C and K and Calcium.     

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Southern-Style Buttermilk Fried Chicken Sandwich Recipe

Part One: Chicken Marinade

Ingredients:

4 PCS– Boneless Chicken Thighs/Breasts

2 Cups – Buttermilk

1 TBSP – Hot Sauce (Optional)

1 TBSP – Kosher Salt

2 TSP – Ground Black Pepper

Method:

In a large clean bowl, combine buttermilk, salt, pepper and hot sauce, and mix well.

Steep the cleaned chicken thighs/breast into the buttermilk mixture.

Marinate to tenderize the chicken, preferably overnight.

Cover the bowl with plastic wrap, and refrigerate for at least 4 hours.

Part Two: Dredge the Chicken & Fry the Chicken

Ingredients:

4 PCS. – Marinated Chicken

2 Cups – Flower

1 TSPN – Seasonings (Salt/Pepper)

3 Cups – Frying Oil

Method:

In a medium bowl, add all the dry ingredients and mix well.

Next remove the marinated chicken, shake well to remove extra liquid.

Place the chicken in the seasoned flour and toss to coat the chicken evenly.

In a large pan, heat oil to 360 Degrees F.

When the oil is heated, place the floured chicken into the oil and fry until golden brown in color, and the chicken is crisp.

Remove and place on a wire rack.

Part Three: Coleslaw

Ingredients:

3 Oz. – Shredded Green Cabbage

3 Oz. – Shredded Purple Cabbage

3 Oz. – Shredded Carrot

3 Oz. – Mayonnaise

1 TSP – Dijon Mustard

1 TSP – Honey

1 TBSP – Apple Cider Vinegar

1 TSPN – Salt and Pepper

Method:

In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt and pepper.

Pour the dressing over the cabbage and carrots and gently mix well.

Cover the coleslaw and chill.

Part Four: Assemble the Fried Chicken Sandwich

Ingredients:

4 Brioche Buns Cut in the Center Horizontally, Toasted

1 TBSPN: Hot-Sauce Mayo Spread

1 PC: Fried Crisp Hot Chicken

2 TBSPN: Coleslaw

Sliced pickles

Method:

Place the brioche on a clean cutting board.

Toast the buns so that the inside is crispy.

 Spread the lower bun with the hot-sauce mayo.

Place the hot crispy chicken on the bun and put the coleslaw generously over the chicken.

Place the sliced pickles over the slaw.

Place the top half of the bun to complete the sandwich, and serve.