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The ultimate kid-approved summer dinner! Perfectly packable for a backyard picnic or a warm evening on the patio, this ultra-crispy chicken sandwich delivers bold flavor and a delicious crunch in every bite.
4 chicken cutlets
2 eggs
1 tablespoon Gefen Mustard
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
2 tablespoons Old Williamsburg Barbecue Sauce
2 tablespoons Haddar Brown Sugar
2 cups barbecue potato chips, finely crushed (about 4 to 5 cups of whole chips before crushing)
3 tablespoons sweet barbecue sauce, such as Old Williamsburg Cherry Barbecue Sauce
1/2 cup Gefen Mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 teaspoon vinegar
drop black pepper
6 sandwich buns
lettuce
coleslaw
purple onion, very thinly sliced
1 large bag barbecue potato chips (not crushed)
In a shallow bowl, whisk together the eggs, mustard, garlic powder, smoked paprika and barbecue sauce.
Place the finely crushed barbecue potato chips into a second shallow dish.
Dip each cutlet into the seasoned egg mixture, letting the excess drip off, then press firmly into the crushed potato chips.
Turn to coat thoroughly, ensuring the chips form a thick, even crust.
Fry the cutlets for four to five minutes on each side until crispy.
Place all the dressing ingredients in a bowl and mix well.
Lay the bottom buns down and spread barbecue dressing over them.
Layer each with lettuce, crispy chicken cutlet, a generous mound of coleslaw, and a few rings of purple onion.
Top with a handful of potato chips and serve immediately.
Photography by Fraidy Sandel
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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