This crispy chicken sandwich with cabbage apple slaw takes fall flavors 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.
This post is sponsored by Spectrum® Organic Culinary Oils. All opinions are 100% my own.
It’s sandwich time! It’s always sandwich time in my life because I’m obsessed with making killer sandwiches. Please give me some delicious meat, top it with cheese and tons of veggies, and I’m all set.
And I 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 (ignore the 82-degree temperature. The leaves are 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!
I teamed up 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, what type of oil you use for frying does matter. 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.
It was the perfect option for this lightly breaded and fried crispy chicken.
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. This means they were super trendy with the organic and all-natural before it became mainstream. Which, to me, says they are super passionate about their product and their food!
Oh, and I went full-on crispy for this sandwich but just dredged my chicken in seasoned cornstarch. Yes, just cornstarch. I seasoned the heck out of it, but I went a 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?
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 to. The oil on the grill will be fine and help keep the chicken from sticking.
Two things you always want with grilled chicken!
Looking for even more delicious sandwiches try my Tangy Apple Slaw Corned Beef Reuben, Turkey, and Cheese BLT Sandwich, Baked Cranberry Cheddar Turkey Sandwiches, Turkey Cranberry Pesto Panini, or my Fig and Pig Open Faced Sandwich
Crispy Chicken Sandwich with Cabbage Apple Slaw
Ingredients
For chicken:
- 4 thin chicken cutlets
- 1 cup safflower oil or any other high smoke point 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
Instructions
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.