Pan-Fried Breaded Chicken Sandwich with Pickle Slaw

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A tender chicken breast breaded with seasoned flour, pan-fried until golden, and topped with tangy pickle slaw on a toasted bun. This sandwich and wrap recipe, ready in about 27 minutes, pairs chicken breast, all-purpose flour, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz, boneless and skinless chicken breast
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 3/4 tsp, divided salt
• 1/2 tsp black pepper
• 1/4 cup milk
• 2 tbsp vegetable oil
• 1/4 cup, thinly sliced dill pickles
• 1 cup, finely shredded green cabbage
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• 1 tsp honey
• 1, toasted hamburger bun

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Place 1/2 cup all-purpose flour, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow bowl and whisk to combine.
2. Step 2: Pour 1/4 cup milk into another bowl. Dip the 6 oz chicken breast into the milk, then dredge in the seasoned flour mixture, pressing gently to coat evenly.
3. Step 3: Heat 2 tbsp vegetable oil in a 10-inch skillet over medium heat until shimmering. Add the breaded chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Step 4: Meanwhile, mix 1 cup finely shredded green cabbage, 1/4 cup thinly sliced dill pickles, 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1 tsp honey, and the remaining 1/4 tsp salt in a small bowl to make the pickle slaw.
5. Step 5: Toast the hamburger bun until lightly browned. Place the cooked chicken breast on the bottom bun, top with 3 tbsp pickle slaw, then cover with the top bun. Serve immediately.