Fried Chicken Sandwiches With Slaw And Waffle Fries
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · Chicken · high-protein
1019 cal
44g protein
105g carbs
47g fat
per serving · estimated
Ingredients
- 3/4 lb boneless skinless chicken thighs
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 3 cups, for frying peanut oil
- 2 potato sandwich buns
- 1/4 cup dill pickle chips
- 4 oz coleslaw mix
- 1/4 cup mayonnaise
- 2 tbsp each cider vinegar and sugar
- 7 oz frozen waffle fries
- 1 tbsp total salt, black pepper, paprika and garlic powder
Method (tap to check — screen stays awake)
- Soak the chicken thighs in the buttermilk with a teaspoon of salt for at least 15 minutes while the oven heats to 425F and the waffle fries bake for 20 minutes.
- Toss the coleslaw mix with the mayonnaise, vinegar, sugar and a pinch of salt and let it sit so it slumps slightly and turns glossy.
- Whisk the flour, cornstarch and remaining seasonings in a wide bowl. Lift each thigh straight from the buttermilk and press it into the flour, then press again with damp fingers so the coating goes craggy.
- Heat 1 1/2 inches of oil to 350F and fry the thighs two at a time for 6 to 7 minutes, turning once, until deep brown and 165F at the center; rest them on a rack.
- Toast the buns, lay down pickles, then the chicken, then a heap of slaw, and press the top on.
- Serve with the waffle fries while everything is still hot.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.