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Nashville-Style Oven Fried Chicken Sandwiches with Dill Slaw

Ingredients

Scale
  • 46 boneless, skinless chicken breast
  • 1/2 cup flour
  • 2 eggs, beaten
  • 3 1/2 cups cornflakes cereal, crushed
  • olive oil, for brushing
  • 1 bag cabbage slaw mix
  • 1 cup shredded carrots
  • 1/3 cup Greek yogurt
  • 1/3 cup mayo
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. honey, divided
  • 1 tsp. garlic powder, divided
  • 1 tsp. dried dill
  • 1 tbsp. cayenne pepper
  • 3 tbsp. butter, melted
  • 46 buns, toasted
  • pickles

Instructions

  1. Preheat oven for 400 degrees. Line a baking sheet with silicone baking mat or parchment paper. 
  2. Place flour, eggs, and crushed cornflakes in 3 separate bowls. Dredge chicken through flour, dip in the eggs, then press into cornflakes making sure that all sides of the chicken are covered. Place on prepared baking sheet. Brush each piece of chicken with olive oil. 
  3. Bake chicken in the oven for 20 minutes. Remove, flip, and brush again with olive oil. Continue baking chicken for another 15 minutes or until meat thermometer reads 165 degrees. 
  4. While chicken bakes, prepare slaw. Mix together Greek yogurt, mayo, apple cider vinegar, 1 tbsp. honey, 1/2 tsp garlic powder, and dried dill together in a bowl. Toss dressing with cabbage slaw and shredded carrots. Set aside in refrigerator. 
  5. Prepare cayenne pepper sauce. Mix cayenne, 1 tbsp. honey, 1/2 tsp. garlic, and paprika with the melted butter. If sauce is pasty or thick, whisk in small amount warm water until smooth and saucy. 
  6. Drizzle or brush cayenne pepper sauce on the the chicken when it is removed from the oven. Serve on toasted buns with slaw and pickles.