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Fried Chicken Sandwich with Pineapple Slaw

Blogger Heather Thoming of WhipperBerry shares an easy method for party-friendly oven-fried chicken sandwiches.

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  • prep time 30 min
  • total time 50 min
  • ingredients 17
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

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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!

Nutritional information

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