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 |
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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.