These Pasture Raised Crispy Chicken Sandwiches are a perfect blend of fresh ingredients and bold flavors. Each sandwich starts with juicy, pasture-raised chicken, coated in crispy panko crumbs, then shallow fried in avocado oil for a crunchy, golden exterior. The savory chicken is topped with a buffalo sauce slaw, adding a kick of heat that's balanced by cool, tangy creaminess. Everything is piled high on slices of lightly toasted sourdough bread for a truly mouthwatering sandwich experience. 

INGREDIENTS

For the Crispy Chicken –

• 1 lb. 1915 Farm Chicken Breast
• 1/4 cup cornstarch
• 2 eggs
• 2 Tbsp dijon mustard
• 1 tsp cayenne, optional
• 2 cups Panko breadcrumbs
• 1/4 cup avocado oil, more depending on size of your pot, for shallow frying

For the Slaw –

• 1/2 small cabbage, cored, thinly sliced
• 1/4 red onion, very thinly sliced into half moons
• 2 Tbsp apple cider vinegar
• 1 Tbsp Frank's Red Hot
• 4 Tbsp olive oil
• 1 Tbsp honey
• Kosher salt & freshly ground black pepper

To Assemble – 

•  4 slices of sourdough bread, lightly toasted
• Mayonnaise
• Extra Frank's Red Hot for serving, if desired 

INSTRUCTIONS

Prepare the Slaw: In a medium bowl, whisk together the apple cider vinegar, Frank's Red Hot, olive oil, and honey until well blended. Season with a couple pinches of kosher salt and a few cracks of black pepper. Add thinly sliced cabbage and thinly sliced red onion and toss to coat evenly. Chill at least 30 minutes to let the flavors blend.

Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. Pat with paper towels to dry completely so the dredge adheres well.

In a shallow bowl or baking dish, mix the cornstarch with the garlic powder, smoked paprika, cayenne (if using), salt, and pepper.

In a separate shallow bowl, beat the eggs, then whisk in the Dijon mustard. Place the panko breadcrumbs in a third shallow bowl.

Dredge each chicken breast first in the cornstarch, ensuring total coverage in all the nooks and crannies, and shaking off any excess. Then dip the chicken into the egg mixture, ensuring it’s fully coated. Finally, press the chicken into the Panko breadcrumbs, covering it completely and patting crumbs into the chicken.

Cook the Chicken: In a large skillet, heat the avocado oil over medium heat until shimmering. Carefully add the breaded chicken breasts to the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F. Transfer the cooked chicken to a plate lined with paper towels or wire rack set over a baking sheet. If needed, keep warm in a 200°F oven until ready to serve.

Assemble the Sandwiches: Spread a layer of mayonnaise on each slice of lightly toasted sourdough bread. Place a crispy chicken breast on two slices of bread. Top the chicken with a heaping scoop of the Red Hot slaw. Add a drizzle of extra hot sauce if desired, then top with the remaining slices of bread. Cut sandwiches in half and enjoy!

We hope you love this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you can't get enough of our pasture raised chicken – consider one of our new subscription boxes (ships free in TX, reduced in other states). Choose how often you would like your subscription box delivered, add extras when you want, and pause or cancel for free anytime. We'd love to have you join the Grassroots Meat Club!