I don’t even feel the need to convince you to make this recipe. Just make it, and I promise you won’t regret it. I was always intimidated to deep fry anything, let alone a piece of chicken. My husband is a big help when it comes to deep frying. It can be intimidating, but this is a relatively deep frying recipe! The buttermilk marinade, the crispy cornflakes, and the sweet heat sauce all come together to make a perfectly crispy, crave-worthy sandwich.
The jalapeño lime coleslaw is such a great addition to this sandwich. Feel free to pile it on top of the sandwich, or eat it on the side like me! I also like to make a semi-homemade ranch to drizzle on the sandwich. I doctor up a Hidden Valley Ranch packet, find this recipe in the notes below!
This sandwich recipe just might become your new favorite. I just made this last week and I am already thinking about it again. Am I the only person who thinks about food as they are falling asleep? I know you other foodies out there are just like me!
This post may contain affiliate links, please read our disclosure policy for details.
Why You Will Love This Chicken Sandwich
How to Make These Fried Chicken Sandwiches
Please see recipe card at the bottom of this post for the full recipe details.
- Marinate the chicken. In a ziplock bag, add the chicken breasts, and marinade ingredients. Let sit in the fridge for 3-4 hours.
- Prep the coleslaw. In a medium mixing bowl, add in the coleslaw mix, jalapeño. In a separate bowl whisk together apple cider vinegar, honey, mayo, sour cream, salt, lime juice, and seasonings. Mix the sauce into the coleslaw until coated.
- Prep the sweet heat sauce. Add avocado oil, cilantro, lime juice, honey, pepper, chipotle powder, salt, and garlic to a medium skillet. Cook over medium heat for around 5 minutes until sauce thickens.
- Assemble dredge stations. Set up 3 large plates(or shallow bowls). In one add flour, salt, paprika, garlic powder, onion powder, and cayenne. To the next add eggs and buttermilk and whisk. Lastly, add crushed cornflakes.
- Time to fry! In a large cast iron pot, heat vegetable oil over low-medium heat. Once the oil reaches 350°F the oil is hot and ready. Dredge one at a time, first in the flour mixture, then in the eggs, and then in the cornflakes. Make sure it is fully coated in cornflakes! Carefully drop into the oil, and cook for around 3 minutes on each side, until internal temperature is 165°F and the crust is golden brown. Set cooked chicken aside on a paper towel lined plate.
- Assemble sandwich! Plate up the sandwich by toasting your bun, add chicken patty, spoon over the sweet heat sauce, add a slice of cheese if you like, then drizzle with ranch. Pile on coleslaw and add on your top bun. Enjoy!
Recipe FAQs
Recipe Variations
Like this recipe?
Subscribe to Receive More Dinner Ideas.
Cornflake Fried Chicken Sandwiches (with Jalapeño Lime Coleslaw)
Ingredients
Method
- Let's start by prepping everything! Once we start frying, we need to focus on that so I like to have everything ready to go.
- Slice the chicken breasts in half lengthwise, trying to make it as even as possible. Hammer the chicken breasts a bit to thin them. I used a rolling pin for this! Place the chicken breasts in a ziplock bag, and marinate for 3-4 hours in the fridge using the "Chicken Marinade" ingredients. Just dump everything in and swish it around!
- Next, start prepping the coleslaw. In a bowl, add the coleslaw mix and jalapeño, toss together. In a separate bowl, whisk together the apple cider vinegar, honey, lime juice, mayo, sour cream, salt, and seasonings. Pour the dressing over the coleslaw and mix well. Set aside in the fridge for now.
- Now prep the sweet heat sauce. If you like really saucy sandwiches, you may want to double this sauce! Add avocado oil, cilantro, lime juice, honey, pepper, chipotle powder, salt, and garlic to a medium skillet. Cook over medium heat for around 5 minutes until sauce thickens. Set aside for now.
- For the ranch, just mix the ranch packet, buttermilk, mayo, and dill together until smooth! Set in the fridge to thicken while we fry the chicken.
- Time to fry up! In a large cast iron pot, heat vegetable oil over low-medium heat. Once the oil reaches 350°F the oil is hot and ready. Dredge one at a time. First make sure the marinade has dripped off the chicken a bit before heading into the flour. Place chicken into the flour, and coat on each side. Next, dip the chicken in the egg/buttermilk mixture. Lastly, drip into the cornflakes. Make sure it is fully coated in cornflakes! I did have to keep crushing more cornflakes because my chicken breasts were pretty big, be mindful of this.
- Carefully drop into the oil, and cook for around 3 minutes on each side, until internal temperature is 165°F and the crust is golden brown. Set cooked chicken aside on a paper towel lined plate. Work in batches and make sure not to overcrowd the pot.
- Time to assemble! I toasted my buns in a skillet with some butter, but it is up to you! Start by adding the chicken, then layer with a generous amount of sweet heat sauce. Add slice of cheese if you want. Drizzle with ranch, add coleslaw, and your top bun. Enjoy!
Notes
Did you make this recipe?
We’d love to see! Tag @a_perfect_sunday on Instagram! #a_perfect_sunday
