Print

The Best Crispy Mozzarella Chicken Sandwich with Tangy Slaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A crunchy, golden mozzarella chicken sandwich topped with melted cheese and fresh tangy slaw, delivering the perfect balance of crispy, cheesy, and refreshing flavors.

Ingredients

  • For the chicken:
  • 2 large boneless skinless chicken breasts, halved lengthwise
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon milk
  • 1 1/2 cups seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • 4 slices mozzarella cheese
  • For the tangy slaw:
  • 2 cups shredded green cabbage
  • 1/2 cup shredded carrots
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For assembly:
  • 4 sandwich buns
  • Optional: lettuce leaves, sliced tomatoes

Instructions

  1. Prepare the slaw by combining cabbage and carrots in a bowl.
  2. In a small bowl, whisk mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss with vegetables and refrigerate.
  3. Set up a breading station: flour in one dish, whisked eggs and milk in another, and breadcrumbs mixed with Parmesan, garlic powder, paprika, salt, and pepper in a third.
  4. Dredge each chicken piece in flour, dip into egg mixture, then coat thoroughly in breadcrumb mixture, pressing to adhere.
  5. Heat about 1/2 inch vegetable oil in a skillet over medium heat.
  6. Fry chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
  7. Place a slice of mozzarella on each hot chicken piece and cover briefly or place in a warm oven until melted.
  8. Lightly toast sandwich buns.
  9. Assemble sandwiches by placing chicken on the bottom bun, topping with slaw and optional lettuce or tomato, then finishing with the top bun.
  10. Serve immediately.

Notes

  • Pat chicken dry before breading to help coating adhere.
  • Let breaded chicken rest 5 minutes before frying to reduce coating loss.
  • Bake at 425°F (220°C) for 20–25 minutes for a lighter option.
  • Store chicken and slaw separately for best texture.
  • Reheat chicken in the oven to restore crispiness.

Nutrition

Find it online: https://recipesbyliza.com/the-best-crispy-mozzarella-chicken-sandwich-with-tangy-slaw/