Pan-Fried Breaded Chicken Sandwich with Pickle Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 12 min Serves 1 550 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Fried Breaded Chicken Sandwich with Pickle Slaw take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Breaded Chicken Sandwich with Pickle Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Pan-Fried Breaded Chicken Sandwich with Pickle Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Breaded Chicken Sandwich with Pickle Slaw for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What should I serve with Pan-Fried Breaded Chicken Sandwich with Pickle Slaw?

Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.

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