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+ servings

Buffalo Chicken Sandwich with a Gorgonzola Slaw

Felesha
Where spicy, hot sauce meets the chill of a cool slaw all rolled into a yummy sandwich!
5 from 4 votes
Servings 4

Ingredients
  

  • 4 chicken breasts pounded to 1/2 inch
  • 2 cups 473ml buttermilk
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 2 cups 340g green cabbage, shredded
  • 2 cups 340g red cabbage, shredded
  • 1 large carrot shredded
  • 1 celery stalk diced
  • 1/2 cup 120g mayonnaise
  • 2 T. 30g dijon mustard
  • 1 T. 15g whole grain mustard
  • 1 tsp. apple cider
  • 1/4 cup 28g gorgonzola, crumbled
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 cup 57g butter
  • 1/2 cup 118ml hot sauce
  • 1 tsp. white vinegar
  • 1 1/2 cups 192g all-purpose flour
  • 3 eggs beaten
  • 1 1/2 cups 173g panko bread crumbs
  • canola oil for frying
  • 4 ciabatta square rolls
  • 4 tsp. butter softened

Instructions
 

  • Place chicken breasts in a freezer bag and pound them with a meat mallet until they're about a half inch thick. Pour in 2 cups of buttermilk along with 1/4 tsp. salt, 1/4 tsp. white pepper and 1/2 tsp. garlic powder. Marinate overnight or 2 hours minimum.
  • Toss 2 cups of shredded green cabbage, 2 cups of shredded red cabbage, one shredded carrot and one diced celery stalk. Add 1/2 cup of mayo, 2 T. of Dijon mustard, 1 T. whole grain mustard, 1 tsp. apple cider, 1/4 c. of crumbled gorgonzola, 1/8 tsp. salt and 1/8 tsp. pepper. Mix well, cover and place in the fridge for at least a couple hours.
  • To make your buffalo sauce, melt 1/4 cup of butter with 1/2 cup of RedHot hot sauce and a tsp. of white vinegar. Keep warm.
  • Place 1 1/2 cups of all purpose flour. 3 beaten whole eggs and 1 1/2 cups of panko breading in three separate dishes. Dip marinated breasts into the flour, then the eggs, and lastly the panko crumbs. Fill a large skillet with enough canola oil to pan fry the breasts. Fry breasts over medium to medium high heat for 5 minutes on each side until cooked through to 165 degrees. Be sure not to overcrowd the pan and fry in batches if necessary. Remove to paper towel to soak up the excess oil.
  • Take four ciabatta squares or roll of your choice and spread each half with about a 1/2 tsp. of softened butter before grilling the inside surface to golden brown. Dip each fried breast into your buffalo sauce mixture and place on the bottom half of the square roll. Then top each breast with about a cup of the coleslaw mixture. Then place the top of the square roll onto the coleslaw. Say Grace and enjoy!
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