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Spicy Chicken Sandwiches
with Napa Cabbage Slaw & Roasted Potato Wedges
30 MIN
2 Servings
From the Test Kitchen
For these zesty sandwiches, we’re using a couple of easy techniques to give our chicken perfect texture. First, we’re pounding the chicken to tenderize it (and make it quicker-cooking). Next, we’re coating it in buttermilk and sriracha for moisture and a kick of heat, then in flour and spices for a crispy surface. The sandwiches come together with layers of pickles and refreshing slaw made from napa cabbage (yours may be green or red).
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NutritionPER SERVING
-
Calories860 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 1 Russet Potato
- ½ lb Napa Cabbage
- 3 oz Pickle Chips
- 1 Tbsp Mayonnaise
- 1 Tbsp Sugar
- 1 Tbsp Red Wine Vinegar
- ¼ cup Buttermilk
-
½ cup Crispy Chicken Spice Blend (All-Purpose Flour, Garlic Powder, Onion Powder, Mustard Powder, & Smoked Paprika)
- 2 tsps Sriracha
-
2 Sandwich Rolls
time-saving
tips & techniques
step-by-step
instructions
1
Make the potato wedges:
Preheat the oven to 475°F. Wash and dry the potato. Halve crosswise, then cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast, rotating the sheet pan halfway through, 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.
2
Make the slaw:
While the potato roasts, wash and dry the cabbage. Cut out and discard the core; thinly slice the leaves. In a medium bowl, combine the mayonnaise, sugar, and vinegar. Stir in the cabbage; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Pound & coat the chicken:
While the slaw marinates, pat the chicken dry with paper towels. Place between 2 large pieces of plastic wrap on a sturdy surface. Using a meat mallet (or the bottom of a heavy pan), carefully pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season the chicken on both sides with salt and pepper. Place the spice blend on a plate. In a medium bowl, combine the buttermilk and half the sriracha; season with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the spice blend (tapping off any excess), then in the buttermilk mixture (letting any excess drip off), then again in the spice blend. Transfer to a separate plate.
4
Cook the chicken:
While the potato continues to roast, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
5
Toast the rolls:
While the chicken cooks, halve the rolls. Place on a separate sheet pan, cut side up. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven. Transfer to a work surface.
6
Plate your dish:
Divide the pickle chips and cooked chicken between the bottoms of the toasted rolls. Top with as much of the remaining sriracha as you’d like, depending on how spicy you’d like the dish to be. Top with the slaw (you may have extra slaw). Complete the sandwiches with the roll tops. Divide the sandwiches and roasted potato between 2 dishes. Serve with any remaining slaw on the side. Enjoy!
1
Make the potato wedges:
Preheat the oven to 475°F. Wash and dry the potato. Halve crosswise, then cut lengthwise into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer. Roast, rotating the sheet pan halfway through, 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Set aside in a warm place.
2
Make the slaw:
While the potato roasts, wash and dry the cabbage. Cut out and discard the core; thinly slice the leaves. In a medium bowl, combine the mayonnaise, sugar, and vinegar. Stir in the cabbage; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
3
Pound & coat the chicken:
While the slaw marinates, pat the chicken dry with paper towels. Place between 2 large pieces of plastic wrap on a sturdy surface. Using a meat mallet (or the bottom of a heavy pan), carefully pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season the chicken on both sides with salt and pepper. Place the spice blend on a plate. In a medium bowl, combine the buttermilk and half the sriracha; season with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the spice blend (tapping off any excess), then in the buttermilk mixture (letting any excess drip off), then again in the spice blend. Transfer to a separate plate.
4
Cook the chicken:
While the potato continues to roast, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Turn off the heat.
5
Toast the rolls:
While the chicken cooks, halve the rolls. Place on a separate sheet pan, cut side up. Toast in the oven 7 to 9 minutes, or until lightly browned. Remove from the oven. Transfer to a work surface.
6
Plate your dish:
Divide the pickle chips and cooked chicken between the bottoms of the toasted rolls. Top with as much of the remaining sriracha as you’d like, depending on how spicy you’d like the dish to be. Top with the slaw (you may have extra slaw). Complete the sandwiches with the roll tops. Divide the sandwiches and roasted potato between 2 dishes. Serve with any remaining slaw on the side. Enjoy!
Tips from Home Chefs