Sandwich with Fried Chicken, Cabbage Salad and Pickles
By chef Gulasch
A tasty sandwich with fried chicken, fresh cabbage salad and crunchy pickles.
- 19 min
- total
- Medium
- level
11 min prep Β· 8 min cook
What you will need
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Boneless Chicken Thighs 1 pcs -
Bread 2 slice -
Cabbage sliced 100 g -
Pickles 1 pcs -
Buttermilk 50 ml
-
Plain Flour 25 g -
Mayonnaise 1 tbsp -
Vegetable oil 12.5 ml -
Ground Paprika 0.5 tsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients β we'll be cooking with them in a moment π©βπ³β¨
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Marinate the chicken thigh. Debone the chicken thighs and marinate them in buttermilk with paprika. It's ideal to marinate them for a longer time (even overnight) and refrigerate. The meat will be more tender, but if you don't have time, that's fine.
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Slice the pickles. Slice the pickles into rounds.
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Prepare the cabbage salad with mayonnaise. Salt the shredded cabbage (if you have a whole cabbage, shred it finely) and mix with the sliced pickles and half of the mayonnaise. Heat oil in a pan or pot.
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Mix the flour with paprika. Mix the flour and ground paprika.
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Coat the chicken. Remove the chicken from the buttermilk and coat it in the flour mixture.
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Fry the chicken. When the oil is heated (ideally 180 Β°C) β heat over medium flame for a few minutes. Fry the chicken in the oil for about 5β6 minutes until golden. Remove from the oil and let drain on a paper towel or a rack.
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Cut slices of bread. Cut slices of bread.
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Toast the bread. Toast the bread slices in a pan or in a toaster.
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Spread the bread with mayonnaise. Spread mayonnaise on both slices of bread.
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Add the cabbage salad and chicken. Spread the bread slices with mayonnaise and assemble in layers: cabbage salad, fried chicken and pickles. You can cut the sandwich in half if you like.
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Serve. Enjoy :) π½οΈπ
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