Fried Chicken Sandwich with Pineapple Slaw

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

  • 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
  • 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.
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