Crispy Chicken Sandwich with Blue Cheese Slaw
Indulge your guests with this crispy and creamy chicken sandwich sauced with our new smoky bacon hot sauce. An easy coleslaw provides a tangy contrast to rich panko-crusted chicken thighs that taste almost deep fried.
1 pkg (340 g) PC Fresh Cut Washed ColeslawIn Cart
St Hubert Traditional Coleslaw (454g)$3.29 ea$0.72 / 100 g
Half 125 g-pkg PC Blue Cheese,In Cart
President's Choice Blue Cheese (125g)$6.49 ea$5.19 / 100 g
1/4 cup (50 mL) mayonnaiseIn Cart
President's Choice Mayonnaise (1.42L)$6.99 ea$0.49 / 100 mL
1 tbsp (15 mL) Dijon mustardIn Cart
President's Choice Dijon Mustard (250mL)$2.79 ea$1.12 / 100 mL
1 tsp (5 mL) white wine vinegarIn Cart
President's Choice White Wine Vinegar (500mL)$5.99 ea$1.20 / 100 mL
Pinch freshly ground black pepperIn Cart
No Name Black Pepper, Ground (150g)$5.99 ea$3.99 / 100 g
1 cup (250 mL) PC BLACK LABEL PANKO JAPANESE-STYLE BREAD CRUMBSIn Cart
PC Black Label Panko, Japanese-Style Bread Crumbs (227g)$3.29 ea$1.45 / 100 g
1/4 cup (50 mL) all-purpose flourIn Cart
Robin Hood All Purpose Flour, Original (2.5kg)$5.79 ea$0.23 / 100 g
2 eggsIn Cart
PC Free Run Brown Eggs (12eggs)$4.49 ea $5.09$0.37 ea
1 pkg PC Free From Boneless Skinless Air-Chilled Chicken Thighs,In Cart
President's Choice Free From Air-Chilled Chicken Breast Cutlets$9.47 ea (est.)$22.02 / kg $9.99 / lb
1 pkg (336 g) PC Ciabatta Burger BunsIn Cart
President's Choice Mini Ciabatta Hamburger Bun (336g)
Not available to
1/2 cup (125 mL) PC Smoky Bacon Hot SauceIn Cart
President's Choice Smoky Bacon Hot Sauce (354mL)
Not available to
Preheat oven to 350°F (180°C). Line rimmed baking sheet with foil; spray with cooking spray.
Toss together coleslaw, blue cheese, mayonnaise, Dijon, vinegar and pepper in large bowl; set aside.
Add panko to large frying pan; spray lightly with cooking spray. Toast over medium heat for 7 to 10 minutes, stirring often, or until golden brown; transfer to wide shallow dish.
Place flour in another shallow dish. Whisk eggs together with 1/4 cup (50 mL) water in third shallow dish.
Unroll chicken thighs. Working one at a time, dip first into flour to coat all over, shaking off excess. Next, coat in egg, letting excess drip back into bowl. Transfer to panko bowl; press to coat all over, shaking off excess. Arrange on prepared baking sheet. Repeat with remaining thighs. Discard any leftover flour, egg and panko.
Bake in centre of oven for 10 minutes. Turn chicken; continue to bake about 5 minutes longer or until chicken is crispy and golden and internal temperature reaches 165°F (75°C). Transfer to cutting board.
Cut thighs in half; stack on bottoms of buns. Drizzle a heaping 1 tbsp (15 mL) hot sauce over top of each; mound coleslaw on top and sandwich with bun tops.
You will need
1 pkg (340 g) PC Fresh Cut Washed Coleslaw
Half 125 g-pkg PC Blue Cheese,
1/4 cup (50 mL) mayonnaise
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) white wine vinegar
Pinch freshly ground black pepper
1 cup (250 mL) PC BLACK LABEL PANKO JAPANESE-STYLE BREAD CRUMBS
1/4 cup (50 mL) all-purpose flour
1 pkg PC Free From Boneless Skinless Air-Chilled Chicken Thighs,
1 pkg (336 g) PC Ciabatta Burger Buns
1/2 cup (125 mL) PC Smoky Bacon Hot Sauce