Oven-Fried Chicken Sandwich



This oven-fried chicken sandwich made with yogurt sauce and cucumber slaw packs deep-fried flavor.

Oven-Fried Chicken Sandwich

Oven-Fried Chicken Sandwich

SERVINGS: 4 Sandwiches


Fried chicken:

  • 1 cup all-purpose flour
  • 2 tablespoons curry powder
  • 1/2 teaspoon cayenne pepper
  • Salt, to taste
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 4 boneless, skinless chicken thighs
  • 1/4 cup canola oil
  • 4 brioche buns, toastedYogurt sauce:
  • 1 1/4 cups Greek yogurt
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh cilantro, chopped
  • Salt, to taste

Cucumber slaw:

  • 4 small cucumbers, julienned
  • 1/2 small head Napa cabbage, finely sliced
  • 1/3 cup roasted cashews, chopped
  • 1/4 cup canola oil
  • 2 tablespoons freshly squeezed lime juice
  • Salt and pepper, to taste


  1. Preheat the oven to 425 degrees.
  2. In a medium bowl, add flour and season with the curry powder, cayenne and salt.
  3. Using 3 separate vessels, add the beaten eggs to one, the flour mixture to one and panko to the other. Dredge chicken with the flour mixture, then in the egg, and finally in the panko.
  4. Pour the canola oil onto the baking sheet. Carefully dip the chicken thighs in the oil, being sure to coat both sides evenly, and bake for 25 minutes, until they’re golden and crispy, turning halfway through.
  5. While those bake, prepare the yogurt sauce and slaw.
  6. In a small bowl, add all ingredients for the sauce and mix until combined. Set aside.
  7. In a medium mixing bowl, add all ingredients for the cucumber slaw and toss to combine.
  8. To build the sandwiches, spread the yogurt sauce on both sides of the toasted brioche buns, add the oven-fried chicken thighs, top with coleslaw, finish with the top buns and serve!

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Oven-Fried Chicken Sandwich

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