Crispy Fried Chicken Donut Sandwich with Broccoli Slaw
Indulgent comfort food mashup featuring crispy buttermilk-marinated fried chicken nestled in a sweet unglazed donut bun. The chicken gets double-seasoned with a flavorful spice blend, while tangy broccoli slaw and creamy sandwich sauce add fresh contrast to the rich components. Perfect for adventurous eaters seeking the ultimate sweet-savory combination or special weekend treats. The pickle juice marinade and cornstarch coating create exceptional crunch and flavor depth.
Ingredients
- 6 chicken cutlets, butterflied or sliced thinlypork cutlets1:1meat
same cooking method
- oil, for frying
- 1 cup pareve milk such as Gefen Almond Milkregular buttermilk1:1dietary
enhanced flavor
- ½ cup dill pickle juice
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cups Glicks Flour
- ½ cup cornstarch
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2 teaspoons sweet paprika or regular paprika
- ¼ cup Gefen Light Mayonnaise
- 3 tablespoons vinegar
- 2 tablespoons sugar
- ½ teaspoon black pepper
- 1 16-ounce bag broccoli slaw mixregular coleslaw1:1vegetable
classic pairing
- 1 cup Gefen Light Mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons Glicks Ketchup
- 2 dill pickles, sliced into rounds
- ½ cup fried onions
- 6 unglazed donuts, without holesbrioche buns1:1dietary
more traditional sandwich base
Instructions
- 1
Mix wet marinade ingredients in bowl and add chicken
- 2
Cover and refrigerate chicken for 1-2 hours
- 3
Prepare dry coating mix in shallow dish
- 4
Mix spice blend in small bowl and set aside
- 5
Remove chicken from fridge and add 6 tablespoons wet mix to dry mix
- 6
Mix with hands until crumbly consistency forms
- 7
Coat chicken cutlets in dry mix on both sides
- 8
Heat 1-2 inches oil in large skillet on high heat
- 9
Lower to medium heat and fry 2-3 pieces chicken at a time
- 10
Fry about 3 minutes per side until internal temperature reaches 165°F
- 11
Remove chicken to wire rack lined baking sheet
- 12
Sprinkle spice mix on hot chicken
- 13
Mix first 5 slaw ingredients in large bowl
- 14
Add broccoli slaw mix and incorporate fully
- 15
Let slaw sit at least 10 minutes before serving
- 16
Mix all sandwich dressing ingredients in small bowl
- 17
Cut donut in half horizontally
- 18
Smear dressing on both donut halves
- 19
Add pickles and fried onions to bottom half
- 20
Top with fried chicken
- 21
Add broccoli slaw over chicken
- 22
Cover with top donut half
Tips
Add extra wet marinade to dry coating for better crunch texture
Let slaw rest longer for more developed flavors
Keep fried chicken warm in low oven while preparing other components
Good to Know
Assembled sandwiches best eaten immediately. Components can be stored separately - fried chicken 2 days refrigerated, slaw up to 3 days, dressing up to 5 days.
Chicken can be marinated up to 24 hours ahead. Slaw and dressing can be made 1 day ahead. Fry chicken just before serving.
Serve immediately while chicken is hot and donut is fresh. Provide napkins as this is a messy eat.
Common Mistakes
Don't skip marinating time or chicken will lack flavor
Keep oil temperature steady to avoid greasy coating
Pat chicken dry before coating to ensure adherence
Substitutions
classic pairing
same cooking method
enhanced flavor
FAQ
Can I use regular milk instead of pareve milk?
Yes, regular milk or buttermilk works well and may provide even better flavor. Adjust other ingredients accordingly if following dietary restrictions.
What if I can't find unglazed donuts?
Use plain cake donuts and scrape off glaze, or substitute with thick brioche buns or even waffles for a similar sweet-savory effect.
How long does the assembled sandwich keep?
Best eaten immediately as the donut will become soggy. Components can be stored separately and assembled fresh when ready to eat.