Impossible Fried Chicken Sandwich with Mango and Brussels Sprouts Slaw
This plant-based fried chicken sandwich gets a pop of color from a mango and Brussels Sprouts slaw.
Ingredients
For the sandwich:
4 oz. Impossible™ Unbreaded Chicken Fillets, Plant Based
1 cup Panko
1 cup Buttermilk
2 tbsp. Chili, Powder
1 tsp. Salt
1 each King's Hawaiian® Pretzel Slider Buns
1/2 tsp. Pepper, black
1/2 cup Mango Brussels Sprouts Slaw
For the slaw:
1 oz. Onion, Red julienned
8 oz. Brussels Sprouts shredded
1/8 oz. Cilantro minced
1/2 cup Mango, unripe julienned
2 oz. Rice Wine Vinegar
2 tbsp. Sugar, brown, light
1/8 tsp. Salt
1/8 tsp. Black Pepper, Ground
Steps
For the sandwich:
- Soak the chicken cutlet in buttermilk about 10 minutes.
- While soaking, mix the panko, salt, pepper and chili powder.
- Dredge the cutlet in the deep fryer and cook for 4-6 minutes, or until golden and crispy.
- Toast pretzel bun on grill.
- To build sandwich, place chicken patty on bottom bun. Top with 1 cup of slaw. Add top bun.
For the slaw:
- Julienne red onion and mango, shred brussels sprouts, mince cilantro.
- Combine brown sugar, rice vinegar, salt, pepper.
- Add red onion, mango, cilantro, and brussels sprouts to a bowl, pour dressing into bowl and mix.
Photo by Scott Curty