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Crispy Chicken Sandwich with Blue Cheese Slaw

A crispy chicken sandwich on a ciabatta bun with coleslaw by carrot sticks

PC Blue Menu Air-Chilled Chicken Thighs Boneless Skinless, Club Pack

Crispy Chicken Sandwich with Blue Cheese Slaw

Indulge your guests with this crispy and creamy chicken sandwich sauced with our new smoky bacon ho...

Indulge your guests with this crispy and creamy chicken sandwich sauced with our new smoky bacon hot sauce. An easy coleslaw provides a tangy contrast to rich panko-crusted chicken thighs that taste almost deep fried.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 40 mins
  • Serves: 6
  • Dish Type: American
  • Season: Spring
  • Course: Main
  • Main Ingredient: Chicken
  • Amount Per Serving

  • Serving Size

  • Sodium

    1180 mg

  • Sugars

  • Protein

    26 g

  • Calories

    490 cal

  • Total Fat

    23 g

  • Dietary Fibre

Crispy Chicken Sandwich with Blue Cheese Slaw

A crispy chicken sandwich on a ciabatta bun with coleslaw by carrot sticks

PC Blue Menu Air-Chilled Chicken Thighs Boneless Skinless, Club Pack

  • Amount Per Serving

  • Serving Size

  • Sodium

    1180 mg

  • Sugars

  • Protein

    26 g

  • Calories

    490 cal

  • Total Fat

    23 g

  • Dietary Fibre

How to make

Ingredients

  • 5 cups (1.25 L)Packaged coleslaw mix
  • Half 125 g-pkgPC® Blue Cheese
  • 1/4 cup (50 mL)Mayonnaise
  • 1 tbsp (15 mL)Dijon mustard
  • 1 tsp (5 mL)White wine vinegar
  • PinchFreshly ground black pepper
  • 1 cup (250 mL)PC® Black Label Panko Japanese-Style Bread Crumbs
  • 1/4 cup (50 mL)All-purpose flour
  • 2Eggs
  • 1 pkgPC® Free From®Boneless Skinless Air-Chilled Chicken Thighs
  • 1 pkg (336 g)PC®Ciabatta Burger Buns
  • 1/2 cup (125 mL)PC®Smoky Bacon Hot Sauce

How to make

  • Step 1Preheat oven to 350°F (180°C). Line rimmed baking sheet with foil; spray with cooking spray.
  • Step 2Toss together coleslaw, blue cheese, mayonnaise, Dijon, vinegar and pepper in large bowl; set aside.
  • Step 3Add panko to large frying pan; spray lightly with cooking spray. Toast over medium heat for 7 to 10 minutes, stirring often, or until golden brown; transfer to wide shallow dish.
  • Step 4Place flour in another shallow dish. Whisk eggs together with 1/4 cup (50 mL) water in third shallow dish.
  • Step 5Unroll chicken thighs. Working one at a time, dip first into flour to coat all over, shaking off excess. Next, coat in egg, letting excess drip back into bowl. Transfer to panko bowl; press to coat all over, shaking off excess. Arrange on prepared baking sheet. Repeat with remaining thighs. Discard any leftover flour, egg and panko.
  • Step 6Bake in centre of oven for 10 minutes. Turn chicken; continue to bake about 5 minutes longer or until chicken is crispy and golden and internal temperature reaches 165°F (75°C). Transfer to cutting board.
  • Step 7Cut thighs in half; stack on bottoms of buns. Drizzle a heaping 1 tbsp (15 mL) hot sauce over top of each; mound coleslaw on top and sandwich with bun tops.

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