Mac and Cheese-Chicken Sandwiches
Serves: 6
 
Ingredients
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 tablespoon plus 1⁄2 teaspoon Cajun seasoning, divided
  • 3 large eggs, beaten
  • 2 cups panko (Japanese bread crumbs)
  • 1⁄4 cup freshly grated Parmesan cheese
  • 6 (4- to 5-ounce) chicken cutlets
  • 3 cups coleslaw mix
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup barbecue sauce
  • 1 tablespoon Dijon mustard
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon ground black pepper
  • 12 slices Texas toast, buttered and toasted
  • Mac and Cheese (recipe follows)
  • Pickles, to serve
Instructions
  1. In a large skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a shallow dish, whisk together flour and 1 tablespoon Cajun seasoning. In a second shallow dish, place eggs. In a third shallow dish, whisk together bread crumbs and Parmesan. Dredge chicken in flour mixture, shaking off excess. Dip in egg, letting excess drip off. Dredge in bread crumb mixture, lightly pressing to adhere; shake off excess.
  3. Working in batches, fry chicken until golden brown and an instant-read thermometer inserted in thickest portion registers 165°, about 3 minutes per side. Remove from oil, and let drain on a wire rack; sprinkle with remaining 1⁄2 teaspoon Cajun seasoning.
  4. In a medium bowl, stir together coleslaw mix, mayonnaise, barbecue sauce, mustard, salt, and pepper until well combined.
  5. Place chicken on half of toast slices. Top with Mac and Cheese, coleslaw mixture, pickles, and remaining toast slices.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/mac-and-cheese-chicken-sandwiches/