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Fried Chicken Sandwich with Pineapple Slaw How-To

Blogger Heather Thoming shares her trick for quick, flavorful “fried” chicken: put it in the oven.

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There’s nothing better than a picnic with friends and family with some good ol’ fried chicken with all the fixins. I remember as a girl, my mom would pull out her electric skillet and take it out on the back porch during hot summer months. She would spend the afternoon frying up some of the best fried chicken I’ve ever had ... finger-lickin-grade for sure. My favorite way to eat her chicken was actually the next day, when it was cold, right out of the fridge. I can remember sneaking off with a cold drumstick and heading to my favorite spot in the yard to enjoy the spoils of my thievery. 

Today, I love sharing some of the crispy goodness with my kiddos, but I like to do it without all the added fat from frying. I’ve been making these oven-fried chicken tenders for years and now I LOVE adding them to biscuit buns with a zesty pineapple slaw. Mark my words; this is the perfect sandwich!

Start by heating your oven to 400°F. Place a cooling rack on a cookie sheet and spray the rack with cooking spray. 

Lightly season chicken tenders with salt and pepper. Between pieces of plastic wrap or waxed paper, place the chicken and gently pound with the flat side of a meat mallet or rolling pin until they have an even thickness.

Place eggs in a shallow bowl; beat lightly. In a second shallow bowl, stir together flour, 1 teaspoon salt, garlic powder, mustard, 1 teaspoon pepper and paprika. In a third shallow bowl, stir together bread crumbs and Parmesan cheese. Dip each chicken tender in the egg wash and coat with flour mixture. 

Dip the flour-coated chicken tenders again in egg wash; coat with bread crumb mixture.

Arrange chicken in a single layer on cooling rack. Spray chicken with cooking spray. Bake 10 minutes. Turn chicken; bake 10 to 15 minutes longer or until it’s no longer pink in the center.
Meanwhile, in a large bowl, gently mix coleslaw mix, drained pineapple and dressing until evenly coated. Add salt and pepper to taste. Refrigerate until ready to use. 

Separate dough into 8 biscuits; place on ungreased cookie sheet. Bake as directed on can. 

To make the sandwiches, split warm biscuits. Arrange chicken on the bottom halves of the biscuits (you may need to cut chicken into smaller pieces to fit biscuits). Top chicken with pineapple slaw; cover with top halves of biscuits.

If you’re planning on serving these at a picnic or an event, you can wrap your sandwiches in wax or parchment paper tied with a little twine for a fun presentation. Leave the dressing off. That way the sandwiches stay nice and moist without the slaw bogging them down. Your guests can dress their sandwiches as they like.
I’m telling you, these make a great main course at any backyard event. You’ll love them!
Heather Thoming

About Heather Thoming from WhipperBerry

As a self-taught photographer and home cook, Heather is passionate about creating recipes for family and friends, finding crafty DIY projects and inventing fun activities that bring the family closer together.

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