The Crispy Mozzarella Chicken Sandwich with Tangy Slaw is everything I want in a bold, satisfying sandwich—juicy chicken with a golden, cheesy crust, paired with a refreshing, zesty slaw that balances it all out. I love how the mozzarella melts right into the crispy coating, creating a gooey-crunchy texture that’s just irresistible.
Why You’ll Love This Recipe
I love this recipe because it’s a restaurant-style sandwich I can make at home without the fuss. The mozzarella adds rich flavor and that perfect cheesy pull, while the tangy slaw cuts through with freshness and crunch. It’s the kind of meal that’s both indulgent and balanced, and it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crispy mozzarella chicken:
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Boneless, skinless chicken breasts (pounded thin)
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Mozzarella cheese, shredded or sliced
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Eggs
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All-purpose flour
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Panko breadcrumbs
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Garlic powder
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Paprika
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Salt and black pepper
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Olive oil or neutral oil for frying
For the tangy slaw:
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Shredded cabbage (green or a mix)
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Carrots, julienned or shredded
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Apple cider vinegar or white vinegar
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Dijon mustard
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Honey or maple syrup
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Olive oil
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Salt and pepper
For serving:
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Toasted sandwich buns or brioche rolls
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Mayonnaise or spicy sauce (optional)
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Pickles (optional)
Directions
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I start by prepping the slaw. I whisk together vinegar, mustard, honey, olive oil, salt, and pepper in a bowl. Then I toss in the cabbage and carrots until everything is coated. I let it chill while I make the chicken.
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I set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko mixed with garlic powder, paprika, salt, and pepper.
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I lay slices of mozzarella over each chicken piece, press it in gently, and then coat each piece in flour, dip in the egg, and press into the seasoned panko.
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I heat oil in a skillet over medium heat and fry the chicken until golden brown and cooked through—about 4–5 minutes per side. I drain them on paper towels.
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I toast the buns, spread a little mayo or sauce on each, then layer the crispy chicken and a generous scoop of tangy slaw.
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I serve immediately while the chicken is hot and the slaw is cool and crunchy.
Servings and timing
This recipe makes 4 sandwiches and takes around 40 minutes from start to finish. It’s perfect for a hearty lunch, casual dinner, or weekend meal with friends.
Variations
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I add sliced avocado or a fried egg for extra richness.
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I swap in spicy slaw with jalapeños or hot sauce for heat.
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I use provolone or cheddar instead of mozzarella for a sharper flavor.
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I serve the chicken over a salad or in a wrap instead of a bun.
storage/reheating
I store leftover chicken separately from the slaw and buns to keep everything from getting soggy. The chicken can be reheated in the oven or air fryer to bring back its crispiness. The slaw stays fresh in the fridge for up to 2 days.
FAQs
Can I bake or air fry the chicken?
Yes! I spray the breaded chicken with oil and bake at 400°F (200°C) for 20–25 minutes, or air fry at 375°F for about 15 minutes, flipping halfway.
What’s the best mozzarella to use?
Low-moisture mozzarella works great—it melts well without making the coating soggy. I avoid fresh mozzarella for this one.
Can I make the slaw ahead?
Yes! I make it a few hours ahead and store it in the fridge. It actually gets better as it sits.
What buns work best?
I like soft brioche or potato rolls—they hold up well and taste buttery, but regular sandwich buns work too.
Is the chicken spicy?
Not by default, but I can easily add cayenne or hot sauce to the panko or slaw dressing if I want a kick.
Conclusion
This Crispy Mozzarella Chicken Sandwich with Tangy Slaw is the perfect mix of comfort and crunch, with cheesy richness and fresh zing in every bite. I love how easy it is to put together and how every element works together to make a truly unforgettable sandwich. Whether I’m cooking for myself or a crowd, this recipe always hits the spot.
