Here we are with day three of the Crispy Chicken recipes. This is the second recipe using the leftovers from that delicious Crispy Chicken with Sweet and Sour Dipping Sauce. If you didn't cook extra you are going to regret that decision now!
Imagine a deliciously simple hot chicken sandwich composed of a brioche bun, split and toasted and slathered with a spicy garlic mayo . . .
topped with a crispy coated and tender well flavoured chicken breast . . .
Now top that crispy coated and tender well-flavoured chicken breast, sitting on that spicy garlic mayo, sitting on that toasted brioche bun . . . with a delicious pile of sweet and tangy coleslaw vinaigrette! Then of course the toasted top of the bun.
If THIS is not the best hot chicken sandwich you have ever eaten . . . I'll eat my hat.
'Nuff said. Try it. You will love it. I guarantee.
*Crispy Chicken Sandwiches*
and pounded to an even thickness
salt and black pepper
oil for frying
For the coleslaw:
(Use a knife so you get strands)1 medium carrot, peeled and shredded
salt and black pepper to taste
You will also need 4 toasted buns (I used brioche buns, lovely)
Heat a small amount of oil in a skillet. Once it is hot, add the chicken pieces one or two at a time. Cook on one side until golden brown, about 4 minutes, flip over and cook until golden on the other side. Repeat until they are all done. Drain on paper towelling.
Note - If you have saved chicken from cooking the other day you will not need to bread and fry the chicken, as it will already be done. Simply reheat in a medium oven until hot through.