Ingredients
- 1 large Chicken breast boneless skinless
- 1 cups All-purpose flour
- 1 tbsp Dried oregano
- 1 tsp Garlic powder
- 2 Eggs beaten
- 2 cups Vegetable oil or more if needed for frying
- 4 Brioche buns lightly toasted golden brown
- 2 Pickles sliced into rounds
Onion Jam
- 2 tbsp Extra-virgin olive oil
- 1 cup Onion diced
- 1/4 cup Granulated sugar
- 2 tbsp Water
Sriracha Slaw
- 2 cups Savoy Cabbage shredded
- 1 tsp Sriracha sauce use more or less to your preference of spiciness
- 2 cloves Garlic grated
Instructions
- Slaw: Place the cabbage in a bowl and season with salt. Rub the cabbage with your fingers until it starts to sweat and moisten. Stir in the sriracha and garlic until well combined. Refrigerate until ready to use.
- Jam: Heat the oil in a saucepan on medium hight heat. Once hot, add the onions, cover with a lid, and saute stirring occasionally until golden brown. Then sprinkle the sugar over top (without stirring) and cook until the sugar melts and turns an amber brown color. Stir in the water and turn the heat down to low. Simmer until the jam is thick. Remove from the heat and set aside.
- Butterfly the chicken: Lay the breast down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Then cut the butterflied breast in half to portion. Season on both sides with salt and pepper.
- In a bowl, mix flour, oregano, garlic powder, salt, and pepper. Coat the chicken on both sides with the mixture, then coat with the egg, and finally back into the flour mixture coating well on both sides, pressing the flour mixture securely onto the chicken.
- Heat the oil in a pot or heavy-bottomed cast iron skillet over medium heat, to 300 degrees.
- Working in batches if needed, fry the chicken golden brown on both sides to an internal temperature of 160°F is reached (to check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer). Once cooked, set on a paper towel to drain any excess oil and season with salt.
- Spread the jam on the top half of the bun. Layer the bottom bun with sriracha slaw, chicken, and pickles.
Nutrition
Calories: 359kcal | Carbohydrates: 42g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 351mg | Potassium: 465mg | Fiber: 3g | Sugar: 18g | Vitamin A: 510IU | Vitamin C: 16mg | Calcium: 135mg | Iron: 3mg
Fried Chicken Sandwich
Ingredients
- 1 large Chicken breast boneless skinless
- 1 cups All-purpose flour
- 1 tbsp Dried oregano
- 1 tsp Garlic powder
- 2 Eggs beaten
- 2 cups Vegetable oil or more if needed for frying
- 4 Brioche buns lightly toasted golden brown
- 2 Pickles sliced into rounds
Onion Jam
- 2 tbsp Extra-virgin olive oil
- 1 cup Onion diced
- 1/4 cup Granulated sugar
- 2 tbsp Water
Sriracha Slaw
- 2 cups Savoy Cabbage shredded
- 1 tsp Sriracha sauce use more or less to your preference of spiciness
- 2 cloves Garlic grated
Instructions
- Slaw: Place the cabbage in a bowl and season with salt. Rub the cabbage with your fingers until it starts to sweat and moisten. Stir in the sriracha and garlic until well combined. Refrigerate until ready to use.
- Jam: Heat the oil in a saucepan on medium hight heat. Once hot, add the onions, cover with a lid, and saute stirring occasionally until golden brown. Then sprinkle the sugar over top (without stirring) and cook until the sugar melts and turns an amber brown color. Stir in the water and turn the heat down to low. Simmer until the jam is thick. Remove from the heat and set aside.
- Butterfly the chicken: Lay the breast down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Then cut the butterflied breast in half to portion. Season on both sides with salt and pepper.
- In a bowl, mix flour, oregano, garlic powder, salt, and pepper. Coat the chicken on both sides with the mixture, then coat with the egg, and finally back into the flour mixture coating well on both sides, pressing the flour mixture securely onto the chicken.
- Heat the oil in a pot or heavy-bottomed cast iron skillet over medium heat, to 300 degrees.
- Working in batches if needed, fry the chicken golden brown on both sides to an internal temperature of 160°F is reached (to check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer). Once cooked, set on a paper towel to drain any excess oil and season with salt.
- Spread the jam on the top half of the bun. Layer the bottom bun with sriracha slaw, chicken, and pickles.
Nutrition
Calories: 359kcalCarbohydrates: 42gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 118mgSodium: 351mgPotassium: 465mgFiber: 3gSugar: 18gVitamin A: 510IUVitamin C: 16mgCalcium: 135mgIron: 3mg
Tried this recipe?Let us know how it was!