Categories: Sandwiches
Ingredients
- Sriracha Ranch:
- 1 1/2 cups Ranch Dressing (see recipe)
- 2 tbsp. Sriracha
- Crispy Cabbage Slaw:
- 2 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- Juice of 1 lemon
- 1/4 cup apple cider vinegar
- 1 tsp celery seeds
- 2 tsp sugar
- 1 tsp kosher salt
- Cornflake-Crusted Chicken:
- 4 chicken breast halves
- 2 cups buttermilk
- 1/4 cup dill pickle juice
- 2 tsp granulated garlic
- 2 tsp onion powder
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 3 cups cornflakes
- 1 cup panko
- 1 cup all-purpose flour
- 4 hoagie rolls
- 4 tbsp. Roasted Garlic Butter (see recipe), melted
- 1/4 sweet onion, finely sliced
- 2 large kosher dill pickles, finely sliced
- 1 large heirloom tomato, thinly sliced
Directions
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To make the sriracha ranch, combine all the ingredients in a small bowl and whisk well to blend. Cover and refrigerate until needed.
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To make the slaw, combine all the ingredients in a large bowl. Mix well. Cover and refrigerate for about 30 minutes.
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To make the cornflake-crusted chicken, place the chicken breasts on a cutting board. With a sharp knife, make small crosshatch cuts on both sides, just gently piercing the surface and not cutting too deep into the fillet. Cover the chicken with plastic wrap and use the flat side of a meat mallet to gently pound the chicken breasts to 1/4 inch thick, shaping the fillet to suit your bun.
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In a large bowl, combine the buttermilk, pickle juice, 1 tsp each of the granulated garlic, onion powder and salt, 1/2 tsp of the black pepper and the cayenne. Mix well to combine, then place the chicken fillets in the buttermilk brine and press down to cover completely. Cover and refrigerate for at least 30 minutes and up to 1 hour.
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Place the cornflakes in a food processor and pulse 7 to 8 times, until they are broken down to the size of large bread crumbs. Transfer to a medium bowl and set aside. Place the panko in the food processor and pulse until it is broken down to half its size, 30-40 seconds; this will ensure more even coverage as the smaller pieces fill the gaps. Add the panko to the crushed cornflakes and mix to combine. Transfer to a large rimmed dish and set aside.
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In a medium bowl, combine the flour, the remaining 1 tsp each granulated garlic, onion powder, and salt and remaining 1/2 tsp black pepper. Have ready a wire rack placed over a baking sheet lined with paper towels.
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Remove the chicken from the buttermilk brine (reserving the brine) and pat them dry with paper towels. Dredge one chicken breast in the seasoned flour. Transfer it back to the buttermilk brine, shake off any excess, and then place it in the panko-cornflake mixture. Gently press the crumbs into the chicken to ensure an even coating and place it on the wire rack. Repeat with the remaining chicken. Let the breaded chicken rest, uncovered, in the fridge for about 20 minutes so the breading can set and holds firm.
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Preheat the oven to 375 and set a wire rack on a rimmed baking sheet. Transfer the chicken pieces to the wire rack, spreading them out evenly. Bake for 35 to 40 minutes, until the chicken is firm and cooked through. Leave the oven on.
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To assemble the sandwiches, brush the cut sides of the rolls with the melted garlic butter and toast them in the oven on a rimmed baking sheet until golden brown. Smear the cut sides of the rolls with sriracha ranch. Place some sliced onions and sliced pickles on the bottom roll halves, and then top each with a chicken breast. Top each with 2 tomato slices and a heaping spoonful of slaw. Place the top roll halves on top and serve.