Chicken Sando

Written By Joana Marie Murillo

Crispy, juicy chicken hugged by soft, buttery brioche with a crunch of tangy slaw. It’s the kind of sandwich you’ll think about long after the last bite.

Makes 4 sandwiches from 8 (1” slices) Brioche

Ingredients

COLESLAW

  • ½ head red cabbage, shredded

  • ⅓ cup (84.5g) mayonnaise

  • 1 tsp apple cider vinegar

  • 1 tbsp yellow mustard

DRY MIX

  • ½ cup (70g) flour

  • ¼ cup (35g) cornstarch

  • ¼ tsp salt

  • ⅛ tsp pepper

FRIED CHICKEN

  • 4 pcs boneless chicken thigh

  • 1/2 tbsp salt

  • 1 egg

  • 8 slices Brioche, (1” slices)

How to make:

COLESLAW

  1. Shred and dry cabbage (extra moisture will dilute the sauce).

  2. Make sauce by mixing mayonnaise, vinegar, and mustard.

  3. Mix sauce with cabbage. Chill for at least 30 min.

DRY MIX

  1. Mix together dry mix.

FRIED CHICKEN

  1. Pat chicken thighs dry. Massage salt into chicken. 

  2. Dip thighs into 1 beaten egg. Shake off excess.

  3. Massage into Dry Mix. Gently shake off excess.

  4. Deep fry for 6 mins.

  5. Drain and cool on a rack to prevent steam from making the crispy skin soggy.

ASSEMBLY

  1. Toast Brioche Slices in toaster for 3 mins

  2. Assemble: Bread -> Chicken -> Coleslaw -> Bread

Joana Marie Murillo
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