Impossible Fried Chicken Sandwich with Mango and Brussels Sprouts Slaw

Menu PartEntree
Cuisine TypeAmerican
Impossible chicken sandwich

This plant-based fried chicken sandwich gets a pop of color from a mango and Brussels Sprouts slaw. 


For the sandwich:

4 oz. Impossible™ Unbreaded Chicken Fillets, Plant Based

1 cup Panko

1 cup Buttermilk

2 tbsp. Chili, Powder

1 tsp. Salt

1 each King's Hawaiian® Pretzel Slider Buns

1/2 tsp. Pepper, black

1/2 cup Mango Brussels Sprouts Slaw

For the slaw:


1 oz. Onion, Red julienned

8 oz. Brussels Sprouts shredded

1/8 oz. Cilantro minced

1/2 cup Mango, unripe julienned

2 oz. Rice Wine Vinegar

2 tbsp. Sugar, brown, light

1/8 tsp. Salt

1/8 tsp. Black Pepper, Ground


For the sandwich: 

  1. Soak the chicken cutlet in buttermilk about 10 minutes.
  2. While soaking, mix the panko, salt, pepper and chili powder.
  3. Dredge the cutlet in the deep fryer and cook for 4-6 minutes, or until golden and crispy.
  4. Toast pretzel bun on grill.
  5. To build sandwich, place chicken patty on bottom bun. Top with 1 cup of slaw. Add top bun.


For the slaw: 

  1. Julienne red onion and mango, shred brussels sprouts, mince cilantro.
  2. Combine brown sugar, rice vinegar, salt, pepper.
  3. Add red onion, mango, cilantro, and brussels sprouts to a bowl, pour dressing into bowl and mix.


Photo by Scott Curty 

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