Name: Crispy Mozzarella Chicken Sandwich with Tangy Slaw
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (halved or pounded thin); Salt and black pepper to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 cup grated Parmesan (optional); 4 slices mozzarella cheese; Oil for frying; 2 cups shredded cabbage; 1/2 cup shredded carrots; 1/4 red onion, thinly sliced; 2 tbsp apple cider vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; 2 tbsp mayonnaise or Greek yogurt; Salt and black pepper to taste; 4 brioche or sandwich buns; Butter or oil (for toasting buns); Optional: pickles, arugula, hot sauce, extra cheese or slaw

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Crispy Mozzarella Chicken Sandwich with Tangy Slaw is my idea of the ultimate crave-worthy sandwich. It’s built with a golden, crunchy chicken cutlet layered with melted mozzarella cheese, topped with a zesty slaw, and tucked into a soft toasted bun. Every bite is a perfect mix of textures—crispy, juicy, creamy, and fresh.

Why You’ll Love This Recipe

I love this sandwich because it’s the kind of meal that feels like a restaurant favorite but is easy enough to make at home. The chicken is crispy on the outside and tender inside, the mozzarella adds gooey richness, and the tangy slaw cuts through it all with the perfect punch. It’s satisfying, flavorful, and totally customizable depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless, skinless chicken breasts (pounded thin or halved)
Salt and black pepper
All-purpose flour
Eggs
Panko breadcrumbs
Garlic powder
Paprika
Grated Parmesan (optional for extra flavor)
Mozzarella slices
Oil for frying

For the tangy slaw:

Shredded cabbage (green or a mix)
Shredded carrots
Red onion, thinly sliced
Apple cider vinegar
Dijon mustard
Honey or maple syrup
Mayonnaise or Greek yogurt
Salt and pepper

For serving:

Brioche or sandwich buns
Butter or oil (for toasting buns)
Optional extras: pickles, arugula, hot sauce, more slaw or cheese

Directions

Prepare the slaw: I mix the vinegar, mustard, honey, mayo, salt, and pepper in a bowl until smooth. Then I toss in the cabbage, carrots, and red onion. I let it sit in the fridge while I prep the chicken—it gets better as it chills.
Prep the chicken: I season the chicken with salt and pepper. Then I dredge each piece in flour, dip in beaten eggs, and coat with a seasoned breadcrumb mixture (panko, garlic powder, paprika, and Parmesan if using).
Fry the chicken: I heat oil in a skillet over medium heat and cook the chicken until golden brown and crispy on both sides (about 3–4 minutes per side). I top each piece with mozzarella while it’s still hot so it melts.
Toast the buns: I lightly butter the buns and toast them in a pan or under the broiler until golden.
Assemble the sandwich: I place the crispy mozzarella chicken on the bottom bun, pile on the tangy slaw, and finish with the top bun. I press it slightly and serve right away.

Servings and timing

This recipe makes 4 sandwiches and takes about 35–40 minutes total. It’s perfect for lunch, dinner, or a fun weekend meal.

Variations

I add hot sauce or sriracha to the slaw dressing for a spicy kick.
For a healthier version, I bake or air-fry the chicken instead of frying.
I swap mozzarella for provolone or pepper jack when I want more flavor.
I use coleslaw mix to save time on chopping.

storage/reheating

I store leftover chicken and slaw separately in the fridge for up to 3 days. To reheat the chicken, I use the oven or air fryer to keep it crispy—around 350°F for 10 minutes. I don’t recommend microwaving the chicken if I want it to stay crunchy.

FAQs

Can I bake the chicken instead of frying?

Yes, I bake it at 425°F (220°C) for 20–25 minutes or air fry it at 375°F for about 12 minutes, flipping halfway through.

What’s the best bun to use?

I like brioche or potato buns for their softness and flavor, but any sturdy sandwich bun works well.

Can I make the slaw ahead of time?

Yes, I often make it a few hours in advance and store it in the fridge. The flavors get even better as it sits.

How do I keep the chicken crispy?

I let it rest on a wire rack after frying instead of paper towels, so the bottom stays crisp.

Can I use chicken thighs instead?

Absolutely. Boneless thighs work great and stay juicy—just adjust cooking time slightly depending on thickness.

Conclusion

Crispy Mozzarella Chicken Sandwich with Tangy Slaw is one of those meals I come back to again and again. It’s bold, crunchy, creamy, and full of flavor—all the things I want in a great sandwich. Whether I’m feeding a crowd or treating myself to something special, this recipe always hits the spot.

Crispy Mozzarella Chicken Sandwich with Tangy Slaw

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Crispy Mozzarella Chicken Sandwich with Tangy Slaw is the ultimate comfort food sandwich, featuring golden fried chicken cutlets topped with melty mozzarella and a zesty homemade slaw, all tucked inside toasted brioche buns.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 sandwiches
Category: Main Course
Method: Frying
Cuisine: American
Diet: Halal

Ingredients

2 boneless, skinless chicken breasts (halved or pounded thin)
Salt and black pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp paprika
1/4 cup grated Parmesan (optional)
4 slices mozzarella cheese
Oil for frying
2 cups shredded cabbage
1/2 cup shredded carrots
1/4 red onion, thinly sliced
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
2 tbsp mayonnaise or Greek yogurt
Salt and black pepper to taste
4 brioche or sandwich buns
Butter or oil (for toasting buns)
Optional: pickles, arugula, hot sauce, extra cheese or slaw

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Instructions

In a bowl, whisk together vinegar, mustard, honey, mayo, salt, and pepper. Add cabbage, carrots, and onion. Mix well and refrigerate while preparing chicken.
Season chicken with salt and pepper. Dredge in flour, dip in egg, and coat in breadcrumbs mixed with garlic powder, paprika, and Parmesan.
Heat oil in a skillet over medium heat. Fry chicken 3–4 minutes per side until golden and cooked through. Top with mozzarella to melt while hot.
Toast buns with a bit of butter in a pan or under the broiler until golden.
Assemble sandwiches with chicken, slaw, and any desired extras. Serve immediately.