Southern Style Crispy Chicken Sandwich
Chicken tenders smothered with BBQ sauce and layered on a buttery toasted bun with creamy coleslaw, black pepper tobacco onions, and sliced dill pickles.
Ingredients
Serves6
| 6 | Chicken tenders, from deli |
|---|---|
| 6 | Hamburger buns, buttered and toasted |
| 1 cup | BBQ sauce dill pickles, sliced |
| 3 cups | Canola oil |
| 1/2 | Red onion |
| 1/2 | Yellow onion |
| 1 cup | Flour |
| 1/2 tsp. | Cayenne pepper |
| 1 Tbsp. | Paprika |
| Add | Salt and pepper to taste |
| 16 oz. | Slaw mix |
| 1 cup | Slaw dressing |
Directions
To make tobacco onions: Heat canola oil in deep pan or deep fryer to 350° Fahrenheit. Peel and slice onions thinly, separate into rings.
Mix flour and seasonings in a medium bowl. Coat the onion rings in seasoned flour, shake off excess.
Fry until golden brown. Drain on paper towels.
To make coleslaw: toss slaw mix, dressing and salt and pepper in a medium bowl.
To build one sandwich: start with arranging 3-4 pickles on bottom bun, top with chicken breast.
Smother chicken with 2 Tbsp. of BBQ sauce, place ¼ cup of slaw on top of chicken and garnish with the tobacco onions.