Crispy Smashed Chicken Sandwich Recipe with Easy Tangy Pickle Slaw
A quick and easy sandwich featuring crispy smashed chicken thighs paired with a tangy pickle slaw, perfect for a satisfying and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
- Salt and black pepper, to taste
- Garlic powder (optional, for seasoning)
- ½ cup all-purpose flour (about 60g)
- Vegetable oil or canola oil (for frying)
- 2 cups shredded green cabbage (about 150g)
- 1 medium carrot, shredded
- 3 medium dill pickles, finely chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 4 soft sandwich buns or brioche buns
- 2 tablespoons mayonnaise (optional)
- Fresh lettuce leaves (optional)
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder if using.
- Place one chicken thigh between two sheets of parchment or plastic wrap. Using a meat mallet or heavy pan, gently press down to flatten the thigh to about ½-inch (1.3 cm) thickness. Repeat with all thighs.
- Pour the flour into a shallow bowl. Dredge each smashed thigh in the flour, shaking off any excess.
- Heat about ¼ inch (6 mm) of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking (around 350°F / 175°C).
- Carefully place the chicken thighs skin-side down in the hot oil. Cook undisturbed for about 5-6 minutes until the skin is golden and crispy. Flip and cook the other side for 4-5 minutes until cooked through (internal temperature should reach 165°F / 74°C). Remove and drain on paper towels.
- In a mixing bowl, combine shredded cabbage, shredded carrot, and chopped pickles. Whisk together apple cider vinegar, honey, olive oil, salt, and pepper in a small bowl, then pour over the slaw. Toss well to coat all veggies evenly. Let it sit while you finish the chicken.
- Lightly toast your sandwich buns in the skillet or toaster for a minute or two until golden.
- Spread mayonnaise on the bottom bun if using, layer on the crispy smashed chicken, a generous heap of tangy pickle slaw, and fresh lettuce if desired. Top with the other bun and serve immediately.
Notes
Pat chicken dry before seasoning to ensure crispiness. Use moderate heat when frying to avoid burning the crust. Let the slaw sit while chicken cooks to meld flavors. For gluten-free, substitute flour with almond or gluten-free flour and use gluten-free buns or lettuce wraps. For dairy-free, skip mayo or use plant-based mayo.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
Keywords: crispy chicken sandwich, smashed chicken, pickle slaw, quick dinner, easy sandwich, chicken thighs, tangy slaw