The Crispy Mozzarella Chicken Sandwich with Tangy Slaw is a bold, crunchy, and satisfying meal that layers juicy breaded chicken, melty mozzarella, and zesty slaw on a toasted bun. It’s everything I want in a sandwich—crispy on the outside, tender inside, with a creamy, crunchy slaw that adds the perfect contrast. This sandwich brings comfort food and freshness together in every bite.
Why You’ll Love This Recipe
I love this sandwich because it delivers serious flavor and texture without being too heavy. The mozzarella melts beautifully over the crispy chicken, giving it a gooey finish, while the slaw cuts through with a bright, tangy bite. It’s great for lunch, dinner, or even a casual get-together. I also like how easy it is to prep in parts—bread the chicken, chill the slaw, and assemble when ready.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
-
Boneless, skinless chicken breasts (pounded thin or butterflied)
-
Salt and pepper
-
Flour (for dredging)
-
Eggs (for dipping)
-
Panko breadcrumbs
-
Dried Italian seasoning or garlic powder (optional)
-
Shredded or sliced mozzarella cheese
-
Oil for frying (vegetable or canola)
For the tangy slaw:
-
Shredded cabbage or coleslaw mix
-
Carrots, julienned (optional)
-
Mayonnaise
-
Apple cider vinegar or lemon juice
-
Dijon mustard
-
Honey or sugar
-
Salt and pepper
For serving:
-
Toasted sandwich buns or brioche rolls
-
Optional: pickles, extra mayo, lettuce, or hot sauce
Directions
-
I start by making the slaw: I toss the cabbage, carrots, mayo, vinegar, mustard, and honey in a bowl and season it with salt and pepper. I chill it in the fridge while I prep the chicken.
-
For the chicken, I season it with salt and pepper, then dredge each piece in flour, dip in beaten egg, and coat in panko breadcrumbs mixed with seasoning.
-
I heat oil in a skillet over medium heat and fry the chicken for 3–4 minutes per side until golden brown and cooked through.
-
While the chicken is still hot, I add mozzarella on top and cover the pan for a minute to melt it.
-
I toast the buns, then build the sandwich: bun base, crispy mozzarella chicken, a generous scoop of tangy slaw, and any extras I’m craving.
-
I top with the other bun and serve immediately.
Servings and timing
This recipe makes 4 sandwiches and takes about 40 minutes from start to finish—20 minutes of prep and 20 minutes of cooking. It’s ideal for a weeknight dinner or a weekend lunch.
Variations
Sometimes I spice things up with pepper jack cheese or a drizzle of hot sauce. For a lighter version, I bake or air-fry the chicken instead of frying. If I want to skip the bun, I turn it into a crispy chicken slaw bowl. I’ve also made it with grilled chicken and fresh mozzarella for a summer-friendly twist.
Storage/reheating
I store leftover chicken and slaw separately in the fridge for up to 3 days. To reheat the chicken and keep it crispy, I use an oven or air fryer. I avoid the microwave so the coating doesn’t get soggy. I assemble the sandwich fresh for the best texture.
FAQs
Can I bake the chicken instead of frying?
Yes, I bake it at 400°F (200°C) for about 20–25 minutes, flipping halfway. It still gets crispy with a little oil spray.
What’s the best cheese for this sandwich?
Mozzarella gives it that gooey, mild melt, but I’ve used provolone or Swiss when I want something a little sharper.
Can I use store-bought slaw?
Definitely. If I’m short on time, I mix store-bought slaw mix with a quick homemade or bottled tangy dressing.
What buns work best?
I prefer brioche or potato rolls for softness, but ciabatta or pretzel buns add a nice chew if I want something sturdier.
Can I make this ahead of time?
I prep the slaw and bread the chicken in advance, storing them separately. When I’m ready to eat, I just fry the chicken, melt the cheese, and assemble.
Conclusion
The Crispy Mozzarella Chicken Sandwich with Tangy Slaw is everything I want in a hearty, crave-worthy meal—crunchy, cheesy, creamy, and fresh. It’s easy to make, full of texture, and totally customizable. Whether I’m cooking for the family or just treating myself, this sandwich always hits the spot.
