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    4

Fried Chicken Sandwich with Pineapple Slaw

  • Prep 30 min
  • Total 50 min
  • Servings 4

You'll love how these crispy oven-fried chicken sandwiches taste—and how easy they are to pack for a picnic. ...MORE+ LESS-

Ingredients

Oven-Fried Chicken

1
lb uncooked chicken breast tenders (not breaded)
Salt and pepper
1
cup all-purpose flour
1
teaspoon salt
1
teaspoon garlic powder
1
teaspoon ground mustard
1
teaspoon pepper
1/2
teaspoon paprika
3
or 4 eggs
2
cups Progresso™ panko crispy bread crumbs
1/2
cup shredded Parmesan cheese (2 oz)
Cooking spray

Pineapple Slaw

1
bag (16 oz) coleslaw mix or 5 cups of shredded cabbage
1
can (8 oz) pineapple tidbits, drained well
1 1/4
cups pineapple coleslaw dressing
Salt and pepper

Corn Biscuits

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated golden corn biscuits

Steps

Hide Images
  • 1
    Heat oven to 400°F. Place cooling rack on cookie sheet; spray rack with cooking spray.
  • 2
    Lightly season chicken tenders with salt and pepper. Between pieces of plastic wrap or waxed paper, place chicken; gently pound with flat side of meat mallet or rolling pin until even thickness.
  • 3
    Place eggs in shallow bowl; beat lightly. In second shallow bowl, stir together flour, 1 teaspoon salt, the garlic powder, mustard, 1 teaspoon pepper and the paprika. In third shallow bowl, stir together bread crumbs and Parmesan cheese.
  • 4
    Dip each chicken tender in egg wash and coat with flour mixture; place on plate. Dip flour-coated chicken tenders again in egg wash; coat with bread crumb mixture. Arrange chicken in single layer on cooling rack. Spray chicken with cooking spray.
  • 5
    Bake 10 minutes. Turn chicken; bake 10 to 15 minutes longer or until no longer pink in center.
  • 6
    Meanwhile, in large bowl, gently mix coleslaw mix, drained pineapple and dressing until evenly coated. Add salt and pepper to taste. Refrigerate until ready to use.
  • 7
    Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake as directed on can.
  • 8
    To serve, split warm biscuits. Arrange chicken on bottom halves of biscuits (you may need to cut chicken into smaller pieces to fit biscuits). Top chicken with pineapple slaw; cover with top halves of biscuits.

Expert Tips

  • This is a perfect picnic party sandwich. Just wrap your undressed sandwiches in waxed paper and then have your guests dress them at your event with the pineapple slaw.
  • Everyone knows that salads, like coleslaw, are better the “next day” after the flavors have had a chance to marry. I still like to have a little crunch in my slaw that sometimes is lost after sitting in the fridge for a bit. To solve this problem, I reserve one-fourth of the coleslaw mix or cabbage and add it the following day, so the slaw still has a bit of bite but is still full of flavor!

Nutrition Information

No nutrition information available for this recipe

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