Country Picnic Oven “Fried” Chicken Sandwich

Country-Picnic-Oven-Fried-Chicken-Sandwich

When I think about a Labor Day weekend menu, I think about fun foods that you can eat with your hands; but I also think about one last, fleeting opportunity to celebrate all of the best of summer deliciousness.

So I thought this Country-Style Oven”Fried” Chicken Sandwich was perfect for this time of the year.

With creamy coleslaw, fresh juicy tomato, and sweet-yet-tart pickles, it’s a comforting, picnic-like chicken dinner between two burger buns.

Country-Oven-Fried-Chicken-Sandwich-with-Coleslaw-and-Pickles

I had no idea that the combo of crispy-chicken-plus-coleslaw-plus-pickles worked so well until Chris described a “picnic burger” with those ingredients that he tried in a restaurant.

That was the inspiration for this recipe and, wow, the combination really, really works.

It creates a chicken sandwich that is flavorful and savory and rich and fresh and crisp all in one.

Country-Oven-Fried-Chicken-Sandwich-with-Pickles-and-Coleslaw

And, with fresh veggies and flavorful, crispy chicken that’s baked in the oven instead of fried, it’s an indulgent-tasting chicken burger with a healthier preparation too!

Here’s the recipe for Country Picnic Oven “Fried” Chicken Sandwich:

Country Picnic Oven "Fried" Chicken Sandwich
 
Author: 
Nutrition Information
  • Serving size: 4
  • Calories: 439
  • Fat: 14.8g
  • Saturated fat: 2.2g
  • Carbohydrates: 59.2g
  • Sugar: 13.1g
  • Sodium: 611mg
  • Fiber: 10.9g
  • Protein: 24.1g
  • Cholesterol: 36mg
Recipe type: Chicken Dish (a clean, whole, plant-based recipe)
Total Time: 35 minutes
Prep: 13 minutes
Cook: 22 minutes

Yield: 4 servings

Difficulty: Easy
Ingredients
  • 2 organic, pastured skinless, boneless chicken breasts, halved
  • ⅓ cup whole wheat panko breadcrumbs
  • 2 teaspoons plus 1 tablespoon organic Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon plus ½ teaspoon garlic powder
  • 1 teaspoon thyme
  • 2 teaspoons plus 2 teaspoons olive oil
  • 1 large tomato, sliced
  • 16 bread & butter pickle chips
  • 3 cups shredded cabbage coleslaw blend
  • ¼ cup organic mayonnaise
  • 4 organic whole wheat burger buns
  • ½ teaspoon sesame seeds
  • Salt and freshly ground black pepper
Instructions
  1. Preheat oven to 425 degrees F.
  2. Add the panko breadcrumbs, 1 teaspoon onion powder, 1 teaspoon garlic powder and the thyme to a large plate or platter. Season well with salt and pepper. Stir until well combined.
  3. Brush a thin layer of Dijon all over each side of each chicken breast (about 2 teaspoons Dijon in total). Place each chicken breast half in the breadcrumb mixture and flip, continuing until all sides are well coated with breadcrumbs.
  4. Arrange chicken breast halves on a parchment-lined baking sheet. Measure about 2 teaspoons olive oil and drizzle oil all over the tops of each chicken breast half. Cook for about 17-19 minutes, or until breadcrumbs are crisp and golden and chicken is cooked to the center.
  5. Meanwhile, to a mixing bowl, add the shredded cabbage, mayonnaise, and 1 tablespoon Dijon. Season well with salt and pepper, and stir until well combined.
  6. Slice each burger bun in half and arrange on a parchment-lined baking sheet so that no two are overlapping. Measure about 2 teaspoons of olive oil and, using a basting brush, brush oil over each bun top. Sprinkle garlic powder (about ½ teaspoon in total) and sesame seeds (about ½ teaspoon in total) all over each bun top.
  7. Place the baking sheet under the broiler and toast until burger buns are golden, about 2-3 minutes.
  8. Arrange each sandwich by placing one chicken breast half on each bottom bun. Add first heaping spoonfuls of coleslaw, and then tomato and pickle slices. Top each with a bun top, and serve immediately.
*I estimate approximate nutrition information using the Verywell Recipe Nutrition Calculator.

 

 

 You May Also Enjoy:

Easy Baked Chicken Parmesan Bites

Honey Mustard Oven Fried Chicken

Easy Baked Parmesan Dijon Chicken Tenders

SaveSave

SaveSave

SaveSaveSaveSaveSaveSaveSaveSave

Leave a Reply

6 Comments

  1. August 28, 2014 / 8:35 am

    *mouth watering*