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Cinnamon Roll Fried Chicken Sandwich

Close-up of a cinnamon roll fried chicken sandwich featuring crispy fried chicken, leafy greens, melted cheese, and a glistening cinnamon roll bun.
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Sweet and savory collide in this ultimate Cinnamon Roll Fried Chicken Sandwich recipe. Crispy fried chicken, buttery cinnamon rolls, and tangy slaw make it unforgettable!

Ingredients

For the Marinade:

  • 3 cups buttermilk
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 1 tablespoon freshly ground black pepper
  • 1 pound chicken tenders (about 8 pieces)

For the Slaw:

  • 3 cups shredded cabbage (green, red, or a mix)
  • 2 cups thinly sliced Vidalia onion
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons Dijon mustard
  • 1½ tablespoons celery salt
  • 1 tablespoon white pepper
  • 2 tablespoons white vinegar
  • 1¼ tablespoons sugar
  • Freshly ground black pepper, to taste

For the Compound Butter:

  • 1 stick salted butter, softened
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons finely chopped sage
  • 1 tablespoon smoked paprika

For the Coating:

  • 3 cups all-purpose flour
  • 1½ tablespoons onion powder
  • 1½ tablespoons garlic powder
  • 6-8 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 cup crushed ridged potato chips
  • 1 cup untoasted sesame seeds
  • 3 tablespoons chile de arbol flakes
  • 1 cup crushed cornflakes

To Cook and Serve:

  • 1 (24-ounce) bottle peanut or rice bran oil
  • Large cinnamon rolls (store-bought or homemade)

Instructions

  1. Marinate the Chicken:
    Combine buttermilk, spices, and chicken in a zip-top bag. Marinate for at least 1 hour or overnight.
  2. Make the Slaw:
    Mix the cabbage and onion with dressing ingredients in a bowl. Refrigerate until ready to use.
  3. Prepare the Compound Butter:
    Blend butter with garlic, sage, and paprika. Shape into a log and refrigerate until firm.
  4. Prepare the Coating:
    Set up three bowls for breading: one with flour and spices, one with beaten eggs, and one with breadcrumbs, chips, sesame seeds, and cornflakes.
  5. Fry the Chicken:
    Heat oil to 355–365°F. Bread chicken by coating in flour, dipping in egg, and rolling in crumb mixture. Fry until golden brown.
  6. Toast the Cinnamon Rolls:
    Slice rolls, spread with compound butter, and toast until golden.
  7. Assemble the Sandwich:
    Place fried chicken and slaw between the toasted cinnamon rolls. Serve immediately.

Notes

  • Marinate chicken overnight for maximum flavor.
  • Customize slaw by adding shredded carrots or hot sauce.
  • Cinnamon rolls can be store-bought or homemade.

Find it online: https://junorecipes.com/cinnamon-roll-fried-chicken-sandwich/