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Karissa Cooney's Spicy Chicken and Slaw Sandwich

karissas spicy chicken and slaw sandwich
Chicken and Slaw Sandwich
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Spicy Chicken and Slaw Sandwich Recipe: Use this spicy aioli as a topping for sandwiches or serve on fish for a creamy bite.
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ingredients
  • For the Spicy Aioli:
  • 3 cups Mayonnaise
  • 4 tablespoons Sriracha (or to taste)
  • 1 1/2 Lemons; squeezed for juice
  • 1 teaspoon Paprika
  • 6 cloves garlic; finely grated
  • For the Spicy Slaw:
  • 1 bag pre-chopped Coleslaw mix (cabbage and carrots)
  • 1/2 Red Onion; finely chopped
  • 1 cup Spicy Aioli
  • For the Spicy Chicken:
  • 6 thinly sliced Chicken Cutlets
  • Spicy Aioli Sauce
  • Flour
  • 1 Bag Kettle Cooked Potato Chips; crushed (kitchen cape cod or kettle brand)
  • Cooking Spray
  • Salt
  • Pepper
  • For the Sandwich:
  • Prepared chip-breaded chicken
  • Prepared spicy slaw
  • 6 Large Club Rolls (soft hoagie or torpedo roll)
  • 2 Avocados (sliced)
  • 12 Slices Cooked Bacon
  • Romaine Lettuce (chopped)
  • Sliced Dill Pickles (optional)
  • Extra Kettle-Cooked Chips
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 cups Mayonnaise
    4 tablespoons Sriracha (or to taste)
    1 1/2 Lemons; squeezed for juice
    1 teaspoon Paprika
    6 cloves garlic; finely grated
    For the Spicy Aioli: Mix all ingredients together and set aside.
  • 2
    1 bag pre-chopped Coleslaw mix (cabbage and carrots)
    1/2 Red Onion; finely chopped
    1 cup Spicy Aioli
    For the Spicy Slaw: Mix together the slaw and red onion. Incorporate enough Spicy Aioli to make a fairly wet slaw mixture. Set aside in fridge to let it get cold.
  • 3
    Flour
    Salt
    Pepper
    For the Spicy Chicken: Preheat oven to 400º F. Lightly grease a baking sheet. In large ziptop bag, add 1 to 2 cups flour, salt and pepper. Dredge each chicken cutlet by placing inside the ziptop bag with flour and shake well until each piece is coated.
  • 4
    6 Thinly sliced Chicken Cutlets
    Spicy Aioli Sauce
    Flour
    1 Bag Kettle Cooked Potato Chips; crushed (kitchen cape cod or kettle brand)
    In a bowl, using 1/3 of the spicy aioli, dredge the floured chicken cutlets, until coated well completely. On a plate, lay out crushed chips to coat the chicken. Press chips into chicken to adhere completely. Lay "chip-breaded" chicken out on baking sheet in a single layer and bake for approximately 15 to 20 minutes or until chicken is cooked through.
  • 5
    Prepared chip-breaded chicken
    Prepared spicy slaw
    6 Large Club Rolls (soft hoagie or torpedo roll)
    2 Avocados (sliced)
    12 Slices Cooked Bacon
    Romaine Lettuce (chopped)
    Sliced Dill Pickles (optional)
    Extra Kettle-Cooked Chips
    For the Sandwich: Lightly toast the club rolls until warm on the inside, toasty on the outside. Cut in half and scoop out some of the filling. Layer sandwich in this order: chopped lettuce, 1 to 2 slices bacon broken into pieces, 1 warm chicken cutlet, slices of avocado, heaping amount of Spicy Slaw, I add a couple of slices of crunchy pickles (optional), top with extra kettle cooked chips. Cut in half and serve with extra Spicy Aioli.

    Helpful Tips:
    1. It’s better to bake the chicken rather than fry it to keep the chip coating from falling off.
    2. Baking the bacon in the oven can help make it extra crispy.
 
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