An explosion of flavor with each bite!

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My ultimate crispy fried chicken sandwich is the best you’ll ever taste! It’s crispy, juicy chicken with shawarma sauce and light coleslaw salad on a brioche bun. It’s so easy to put together and to die for delicious. I can put shawarma sauce on anything, but it really highlights the crispy chicken in this recipe. The coleslaw salad can be served on the sandwich and as a side dish. It’s lighter than mayo coleslaw and adds freshness to each bite. You’re going to love it!

Why your family will keep asking for this!

Crispy, juicy chicken
Slightly sweet coleslaw
Tangy fresh pickles
Warm spiced shawarma sauce
Toasty brioche bun
The best crispy fried chicken sandwich you’ll ever have with shawarma and coleslaw!

What you’ll need

Boneless, skinless chicken breasts –presliced cutlets or tenderloins are a great substitute
All-purpose flour for dredging
Oil for frying -a light vegetable oil is best
Eggs, beaten with about a quarter cup of milk and a pinch of salt and pepper
Unseasoned Panko breadcrumbs -to avoid preseasoned flavors that may not blend well
Dried thyme
Cayenne pepper (optional) -gives just a bit of heat
Salt
Freshly cracked black pepper
Granulated garlic powder
Shawarma Sauce -check out how to make it here!
Brioche Buns
Cheddar cheese slices -or your favorite cheese

For the Coleslaw:

Half of a green cabbage, shredded
Half of a purple cabbage, shredded
Carrots, shredded
Olive oil –the best quality I’ve found is straight from Crete. You can get it in our shop!
Vinegar -whatever you have on hand. I usually have red wine in the cabinet.
Honey -Greek honey has the best flavor!
Dijon mustard -stone ground or any mustard you have on hand will work
Salt and pepper

Shortcut tip!

I like to buy already prepared coleslaw mix. It’s a blend of shredded green and purple cabbage with carrots. The work has been done for you, and you can save the time of cutting and shredding cabbage. It’s so convenient!

Extra Tender Chicken instructions

It’s a well-known trick to soak the chicken in buttermilk for extra tender chicken. It works with this recipe, too! Whisk together buttermilk, garlic, salt, pepper, and herbs, like oregano or thyme. Then, soak the cutlets in the mixture overnight in the refrigerator. You will not believe how tender, juicy, and full of flavor the chicken is after doing this.

How to make my ultimate crispy fried chicken sandwich

Make the coleslaw salad

Add the cabbage and carrots to a large bowl.
Combine the dressing ingredients in a bowl and whisk until emulsified.
Pour over the cabbage and toss.

Cut the breasts into cutlets

Using a sharp knife, cut each breast horizontally into two equal pieces.
Pound them to even them out and tenderize them.

Fry the chicken

Season the chicken cutlets on both sides with salt and black pepper, and then dredge in flour.
Whisk together the eggs and milk in a shallow pan until smooth, and season lightly with salt and pepper.
Mix together the breadcrumbs, salt, pepper, cayenne, thyme, and garlic powder in a shallow pan.
Heat a cast-iron skillet over medium-high heat and add a layer of oil.
Allow the oil to heat to about 350-360°F.
Then, dip the chicken in the egg mixture and coat in the breadcrumb mixture.
Fry 3 cutlets at a time for about 3 minutes per side or until golden. The internal temperature should reach 165°F.
Place the fried cutlets on a tray lined with paper towels to absorb the excess oil or on a tray with a cookie rack over it.
Preheat the oven to 250 °F, and place the chicken cutlets in the oven to keep them warm.

Assemble the sandwiches

Toast the Brioche buns and make the sandwiches
Add a slice of cheese, the chicken, shawarma sauce, pickles, and some coleslaw on top.
Add the top bun and serve.

My Ultimate Homemade Fried Chicken Sandwich

Crispy oven-baked option

Baking the chicken in the oven means slightly less crispy chicken, but still very delicious. Preheat your oven to 350˚-400˚F and put the coated chicken on a cooling rack placed on a sheet tray. Bake for 10 minutes on each side until the internal temperature reaches 165˚F. If you’ve made this in the air fryer, let me know how it went and if you liked the results.

Serve

These sandwiches are so delicious, and I enjoy extra coleslaw on the side. If you like pickled onions as much as I do, you can add those for an extra briny bite. No matter how you tweak it, you have to make this sandwich. Your family will thank me for it. Kali Orexi!