Creative Household Co.

My Southern Fried Chicken Sandwiches are my friend JH Moncrieff's favourite thing I make when she comes over for dinner.

I nail chicken every single time- it doesn't have to be dry or boring.

Mix together the chicken breading. I eyeball this, so these measurements are approximate, but you need 1-cup flour, 1-tsp salt, 1/2-tsp pepper, 1/2-tsp paprika, 1/2-tsp garlic powder, and 1/4-tsp of black pepper.

This is good for up to four chicken breasts.

Next, I mix one egg with 1-part chicken stock and 1-part milk.

I butterfly skinless, boneless chicken breast, which means you cut it down the middle without seperating it into two pieces. I'll trim them a bit to make them fit a bun better and will use the left over chicken chunks to make several little nuggets.

Soak the chicken breasts in the liquid. If possible, let them soak overnight, but you can also move on immediately.

Roll the chicken breast around in the flour, covering evenly and shaking off excess, then place on a dinner plate. Wrap them up in plastic wrap and place in the fridge for a minimum of two hours (five will really infuse the chicken with the seasonings).

The breading needs to get gooey and sticky. At this point, start heating a cast iron pan on medium-high heat (about seven on a 10-step stove).

Take the breasts and roll around in toasted breadcrumbs. You need between 1/2 and 1-cup along with 1-tbsp of Italian seasoning, 1/2-tsp of salt, and a pinch of pepper.

Once you can feel heat radiating about six inches above the pan surface, add a splash of olive oil and place the chicken breasts in one by one.

When a golden brown colour begins climbing the sides of the breading, flip it over and brown the other side equally. When they're an even golden brown on the outside, they're going to be juicy and perfect.

Split a homemade sesame seed brioche hamburger bun (recipe here) in half and toast under an oven broiler for several minutes.

Use shredded cabbage or make your own with a cheese grater and cover in coleslaw dressing. Add a pinch of salt, pepper, paprika, garlic powder, and white pepper before coating the slaw.

Place a generous amount of coleslaw on the crown (bun top), place the chicken breast on the bottom, put together, and enjoy.