Fried Chicken, Cheddar and Bacon Sandwich
Servings: 2
Ingredients
- 2 PERDUE® NO ANTIBIOTICS EVER Ready to Cook Southern Style Breaded Chicken Breast Filets
- 1 c. napa cabbage — shredded
- 1/4 c. red cabbage — shredded
- 1/4 c. carrots — shredded
- 1/2 c. mayonnaise
- 2 tbsp. sugar
- 1 tbsp. fresh lemon juice
- 1 tbsp. white distilled vinegar
- 1/2 tsp. Black pepper
- 1/4 tsp. salt
- 2 Brioche buns — toasted
- 1/4 c. Barbecue sauce
- 2 slices white cheddar cheese
- 4 slices thick-cut bacon — cooked
- 1/4 c. fried onions
Instructions
- Preheat fryer to 350ºF
- Fry chicken 5 minutes, or to an internal temperature of 165ºF. Remove from fryer.
- In a small bowl, make the coleslaw: Combine napa cabbage and red cabbage, carrots, mayonnaise, sugar, lemon juice, vinegar, black pepper and salt. Mix well and set aside.
- For each sandwich, spread barbecue sauce on the bottom bun. Top with fried chicken, cheese, 2 bacon strips, fried onions and coleslaw. Top with crown of bun and serve.