avocado
bbq
chicken
dinner
fried
lunch
pickles
ranch
sandwiches
sauces
slaw
sriracha
summer
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Crack Chicken ‘n Slaw Sandwiches

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

For the Sriracha BBQ Sauce
  • 1 1/2 inches ginger root, peeled and minced or grated
  • 2 large cloves garlic, chopped or grated
  • 2 tablespoons Worcestershire
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Tamari
  • 3 tablespoons light brown sugar
  • Juice of 2 limes
  • 1 cup tomato sauce
  • 1/4 cup Sriracha
For the chicken
  • 1 cup rice flour
  • 1/2 cup cornstarch
  • 3 eggs, beaten
  • 1 1/2 cups panko
  • 1 1/2 tablespoons superfine sugar
  • 1 1/2 tablespoons ground Szechuan peppercorn or fine black pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons granulated garlic
  • 4 pieces boneless, skinless chicken (tenders removed), lightly pounded
  • Safflower or peanut oil, to fry OR cooking spray, to oven-fry
  • 4 sandwich rolls, brioche or soft buns
  • Bread-and-butter pickles
For the Avocado Ranch Slaw
  • 1 avocado
  • Juice of 2 limes
  • 1 cup sour cream or Greek yogurt
  • 1 clove garlic
  • 1 shallot, coarsely chopped
  • 1/2 cup coarsely chopped cilantro, chives and dill
  • 1 teaspoon celery salt
  • 1 teaspoon superfine sugar
  • 1/2 head savoy cabbage, shredded
  • 1 carrot, shredded
  • 1 teaspoon poppy seeds

Yield

Serves: 4

Preparation

For BBQ sauce, combine ingredients in a medium saucepot and simmer over medium-low heat.
 
Set up a breading station for the chicken: In a shallow dish, combine rice flour and corn starch; in another, beat the eggs; in a third, place Panko and season with sugar, pepper, salt and garlic powder. Coat each piece of chicken first in the flour, then the egg and lastly the breadcrumb mixture.

 
If frying, heat an inch of oil over medium-high heat in a deep-sided skillet. Add chicken and fry 7-8 minutes to deep golden, turning occasionally.
 
To oven-fry, place chicken on a nonstick baking sheet, spray with cooking spray and bake at 425°F to deep golden.    
 
For the slaw, combine avocado with lime juice, sour cream or Greek yogurt, garlic, shallot, herbs, celery salt, and sugar in a food processor. Process until smooth. Add cabbage, carrots and poppy seeds to a large serving bowl and pour dressing over; toss to coat.
 
Dip chicken in BBQ sauce and place on roll bottoms. Top with pickles and slaw, set bun tops in place and serve.


MORE:

Hot Chicken Sandwiches With Pickles ‘n Slaw

Paprika BBQ Pulled Chicken Sandwiches

Hungry Girl's Crispy Chicken Sandwich
 

More Info