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Crispy Chicken Sandwich with Cabbage Apple Slaw

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

This post is sponsored by Spectrum® Organic Culinary Oils. All opinions are 100% my own.

It’s sandwich time! Ok, really it’s always sandwich time in my life because I’m literally obsessed with making killer sandwiches. Give me some delicious meat, top it with cheese and tons of veggies and I’m all set. And I really love topping my sandwiches with slaw because it’s got that creamy and crunchy aspect all rolled into one.

For this sandwich, I looked around, saw it was fall (just ignore the 82-degree temperature the leaves are in fact changing) and went full of fall and full on chicken. My favorite type of sandwich to order has always been a crispy chicken so I knew I needed to make that happen at home.

Especially if that chicken was homemade and piled high with slaw and smoked gouda cheese – YES!

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

I teamed up once again with Spectrum® Organic Culinary Oils to showcase their oils BUT to super duper showcase their Refined Organic Safflower Oil. This stuff is PERFECT for frying. I don’t make it a habit to fry a lot but when I do I want a good oil.

Believe it or not but it does matter what type of oil you use for frying. Something with a low smoke point will not work well with the high heat required for frying. Their Spectrum® Refined Organic Safflower Oil offers a light neutral taste and is tested for use up to 450 degrees.

That means it was the perfect option for this lightly breaded and fried crispy chicken.

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

So not only is their oil organic and delicious (I know you didn’t forget those spicy garlic cilantro shrimp I made the other day with their Organic Cayenne Olive Oil) but this oil is also Kosher and Non-GMO Project verified!

And since you know I love working with quality companies you’ll be happy to know that their oils contain no chemicals and all are expeller pressed.

Oh, and they have been doing this for OVER 30 years. Which means they were super trendy with the organic and all natural before it was even a mainstream thing. Which, to me, says they are super passionate about their product and their food!

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

Oh and for this sandwich I went FULL on crispy but just dredging my chicken in seasoned cornstarch. Yes, just cornstarch. I mean, I really seasoned the heck out of it but I went a totally different route than my typical egg/flour/breading routine.

It came out so crispy and perfect.

Nothing better than well-fried chicken – am I right?

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

If you’re still on the fence about whether or not you like your chicken fried or grilled you could easily season and brush with a little oil and throw it onto the grill if you wanted too. The oil will be fine on the grill and will help keep the chicken from sticking.

Two things you always want with grilled chicken!

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

Looking for even more delicious sandwiches try my Tangy Apple Slaw Corned Beef ReubenTurkey, and Cheese BLT SandwichBaked Cranberry Cheddar Turkey SandwichesTurkey Cranberry Pesto Panini, or my Fig and Pig Open Faced Sandwich

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Crispy Chicken Sandwich with Cabbage Apple Slaw

This crispy chicken sandwich with cabbage apple slaw takes the flavors of fall and puts them into a sandwich. It’s a perfectly cooked crispy chicken cutlet topped with smoked Gouda cheese, pea shoots, and a homemade tangy red cabbage apple slaw. You’ll love this killer sandwich.

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

For chicken:

  • 4 thin chicken cutlets
  • 1 cup Spectrum® Refined Organic Safflower Oil
  • 6 tablespoons corn starch
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 teaspoon garlic powder
  • 1 teaspoon cayenne pepper, optional

For slaw:

  • 2 cups shredded raw red cabbage
  • 1 green apple, cored and sliced into thin matchsticks
  • 2 tablespoons honey
  • 2 tablespoons Greek yogurt
  • 1 tablespoon whole grain mustard
  • 2 teaspoons apple cider vinegar
  • Kosher salt, to taste
  • Black pepper, to taste

For sandwich:

  • 8 slices dark wheat bread, toasted or untoasted
  • 8 thin slices smoked gouda cheese
  • Fresh microgreens or pea shoots

Directions:

For chicken:
Pound out cutlets if you need to make them equal in size. If not just set aside while you prepare the breading.

In a large high sided frying pan add oil and set to medium-high heat. Keep an eye on the oil so that it does not get too hot while you’re breading your chicken.

In a shallow dish add cornstarch, kosher salt, black pepper, garlic powder and cayenne pepper. Whisk to combine.

Lightly coat your chicken cutlets in the cornstarch mixture and set on a plate.

When the oil has reached 350 degrees carefully add the cutlets and fry until golden. About 5 minutes per side.

Do not crowd the pan. So if it’s full with only 2 cutlets do the frying in 2 batches. If the chicken starts to brown too quickly or the oil is smoking turn down the temperature.

Add cooked chicken to a paper towel lined plate and keep warm while you prepare the rest of your sandwich ingredients.

For slaw:
Add all ingredients to a small bowl and toss to combine.

For sandwich:
Lay out a slice of bread, top with the cutlet, cheese, slaw, microgreens or pea shoots and another slice of bread.

Optional: you can melt the cheese on top of the sandwich by popping it under the broiler but I prefer it on the sandwich at room temperature because Gouda doesn't always melt well.

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sabrina

Monday 15th of October 2018

really nice blend of flavors, even as a salad (I'm cutting down on bread but still love sandwiches) and really like that you use gouda, it doesn't seem like it gets enough attention, thank you for this recipe!

Dee

Sunday 14th of October 2018

I love how simple this sounds! Can't wait to make it myself!

Erin | Dinners,Dishes and Dessert

Saturday 13th of October 2018

Get in my belly! This looks so good.

Catalina

Saturday 13th of October 2018

This sandwich look great! I love the flavor!

Chrissie Baker

Saturday 13th of October 2018

I want to try this sandwich for lunch. This recipe looks super easy and full of ingredients my family loves. Looking forward to trying soon.

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