Grilled Breaded Chicken with Slaw & Spicy Mayo

A few weeks ago while visiting my parents, I was flipping through my mom’s Bon Appetit magazine collection when I came across an epic-looking sandwich from the April issue.  It was a fried chicken sandwich on a gorgeous toasted bun with a jalapeño cabbage slaw and spicy mayo.  All complete with a mouth-watering picture.  Yum.

Determined to turn this into something gluten-free, I took the magazine home with me and started brainstorming.

Drum roll please…. I’d like to present you with my healthy (and gluten free!) take on that beautiful sandwich.

I made it a chicken dish instead of a sandwich with grilled, breaded chicken instead of fried chicken.  And boy, it was great!  The grilled, breaded chicken was really neat and the spicy mayo and slaw complemented it with the perfect amount of heat and flavor.  You could still use gluten free bread to make it a sandwich, but I’m so used to not eating bread that it usually fills me up too much.

I had never breaded and then grilled chicken before

If you want to explore the original sandwich recipe, you can find it here.

Bon appetit!

What you’ll need: garlic, mayonnaise, hot sauce, red onion, jalapeño, red cabbage, bread and butter pickles, chicken breasts, gluten free breadcrumbs, salt, pepper, paprika, onion powder and an egg.

Start by prepping the spicy mayo and the slaw.  For the spicy mayo, mix the garlic, mayo and hot sauce in a small bowl.  Cover and chill.

For the slaw, toss the onion, jalapeño, cabbage, pickles and pickle juice in a large bowl.  Cover and chill.

For the chicken, whisk the breadcrumbs, salt, pepper, paprika and onion powder together in a shallow bowl or plate.  I found this great package of gluten free breadcrumbs at my local Publix.  They make it in regular and Italian-style.  I was pretty psyched when I found it!

In a small bowl whisk together the egg with a splash of water.  Working with one chicken breast at a time, dip into the egg and water mixture, dredge in the breadcrumb mixture and set on a clean plate.  Once all pieces are coated, refrigerate for 10 minutes to help the coating stick.

Grill the chicken until cooked through, depending on the thickness of the chicken it should be around 6-10 minutes per side.  Try to only flip the chicken once throughout the cooking process so the breading mixture doesn’t fall through the grates.  Let chicken sit for 5 minutes before slicing.

To assemble everything, put a healthy dollop of the spicy mayo on a plate, top with the chicken and then a big scoop of the slaw.  Serve with a fork, knife and a napkin!  Keep the extra mayo and slaw on the side, too.  They are finger-lickin’ good!

For the Spicy Mayo

Ingredients

• 1 garlic clove, minced
• 1/2 cup mayonnaise
• 1 Tablespoon Louisiana-style hot pepper sauce

Steps

1. Mix garlic, mayonnaise and hot sauce in a small bowl.
2. Cover and chill.

For the Slaw

Ingredients

• 1/2 small red onion, thinly sliced
• 1 jalapeño, thinly sliced
• 4 cups thinly sliced red cabbage
• 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice

Steps

1. Toss onion, jalapeño, cabbage, pickles and pickle juice in a large bowl to combine.
2. Cover and chill.

For the Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 + 1/8 cups gluten free breadcrumbs
• 1/2 Tablespoon salt
• 1/4 Tablespoon pepper
• 1/2 Tablespoon paprika
• 1/2 Teaspoon onion powder
• 1 egg
• splash of water

Steps

1. Whisk breadcrumbs, salt, pepper, paprika and onion powder together in a shallow bowl or plate.
2. In a small bowl whisk together the egg with a splash of water.
3. Working with one chicken breast at a time, dip into the egg and water mixture, dredge in the breadcrumb mixture and set on a clean plate.
4. Once all pieces are coated, refrigerate for 10 minutes to help the coating stick.
5. Spray the grill with cooking spray and pre-heat to medium-high heat.
6. Grill the chicken until cooked through, depending on the thickness of the chicken it should be around 6-10 minutes per side.  Try to only flip the chicken once throughout the cooking process so the breading mixture doesn’t fall through the grates.
7. Let chicken sit for 5 minutes before slicing.

Assemble the Plate

1. To assemble everything, put a healthy dollop of the spicy mayo on a plate, top with the chicken and then a big scoop of the slaw.
2. Serve with extra mayo and slaw on the side.

Hugs, kisses & yummy dishes… xoxo

Lauren