Unfried Brined Chicken Sandwich with Cabbage Slaw and Sriracha Aioli
Looking for a twist on a traditional chicken sandwich? This won’t disappoint! A wonderfully moist and flavorful sandwich with a fantastic combination of flavors. Note, if you are making this for kids, feel free to omit the aioli or lessen the cayenne in the breading. Our kiddos love this one! Serve with fries or a salad. Recipe below or through link in bio.
Serves 4
Ingredients:
Sandwiches:
2 cups pickle juice
4 boneless, skinless chicken breasts
1 cup all-purpose flour (can sub gluten free)
3 eggs, whisked
2 cups panko breadcrumbs (can sub gluten free)
2 tsp smoked paprika
½ tsp cayenne pepper
2 tsp lemon peel powder or fresh lemon zest
½ tsp chili powder
1 tsp kosher salt
½ tsp black pepper
4 slices provolone cheese
4 hamburger buns
Sriracha Aioli:
1/2 cup avocado mayo
3 tsp sriracha
1 tsp lemon juice
1 egg yolk
½ tsp kosher salt
¼ tsp black pepper
Cabbage Slaw:
4 cups mix of shredded green cabbage, purple cabbage and shredded carrots
2 tsp celery salt
¼ tsp black pepper
2 Tbsp white wine vinegar
¼ cup olive oil
¼ cup thinly sliced pickles, diced or pickle relish
Directions:
Place chicken breasts and pickle juice in large ziploc bag. Place in fridge and marinate for 3-4 hours. The pickle juice won’t end up flavoring the chicken breasts. It acts like a brine to the chicken and retains great moisture for the sandwiches.
Once ready to prepare dinner, heat oven to 400 degrees.
Meanwhile, prepare cabbage slaw and sriracha aioli. To prepare cabbage slaw, whisk together celery salt through pickles. Set dressing and cabbage mixture aside until assembling sandwiches. Do not dress until ready to use.
To prepare aioli, combine all ingredients (mayonnaise through black pepper) in a Cuisinart or blender. Blend until well combined. Set aside in refrigerator until ready to use.
To prepare chicken, begin by setting out three shallow bowls. Place flour in one bowl. Place whisked eggs in a second bowl. In the third bowl, combine panko breadcrumbs through black pepper. Mix well.
Remove chicken from pickle juice. Pat dry. Bread each chicken breast, one at a time by dredging both sides in flour, followed by egg mixture and finish with panko mixture. Ensure you coat both sides well in each step. Repeat with remaining chicken breasts. Place coated chicken breasts on plate until completed.
Heat large skillet or cast iron skillet (oven safe) over high heat. Coat with 2-3 Tbsp olive oil. Place all chicken breasts in skillet to slightly brown. Cook each side 3-4 minutes or until slightly browned. Place skillet directly in oven. Cook 15 minutes. For last 2 minutes, top chicken breasts with 1 slice of cheese and cook until slightly melted. Remove from heat and begin to prepare sandwiches.
If desired, slightly toast buns in oven.
Toss dressing over cabbage to prepare slaw. To prepare sandwiches, plate each bun with one breaded chicken breast. Top with slaw. Drizzle with aioli and top with other side of bun.
Serve with salad or fries.