Copycat Hillstone Fried Chicken Sandwiches

The famous Hillstone group has some of the best food around in my opinion! If you haven’t had the pleasure of eating at one of their establishments, DO IT! Houston’s is my favorite one of the group, the famous spinach dip (my recipe linked here), grilled artichokes. chicken strips, smoked salmon (my recipe linked here), Hickory burger and so many more are worth trying!!

I have recreated lots of their recipes but this one might be one of my favorites! Their famous Fried Chicken sandwich is a buttermilk fried chicken breast, house made coleslaw, fresh made bread, juicy tomatoes and swiss cheese. It is truly perfection and I can’t wait for you to try my version! Pretty spot on if you ask me!

Fried Chicken Sandwich

Print Recipe
Prep Time 20 mins
Cook Time 10 mins
Servings 4

Ingredients
  

For the chicken

  • 2 chicken breasts sliced in half lengthwise and pounded thin
  • 1 cup buttermilk
  • 1 cup flour
  • 1 tbsp salt
  • 1/2 tbsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 2 dashes cayenne

For the coleslaw

  • 1 cup shredded cabbage
  • 1/2 cup kale, shredded
  • 1/3 cup mayonnaise
  • 2 tbsp pickle relish
  • 1 tsp dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onion
  • salt and pepper to taste

For the sandwich

  • 4 slices swiss cheese
  • 1 tomato, sliced
  • 8 ciabatta rolls each chicken breast makes 2 sandwiches

Instructions
 

  • First were going to marinate the chicken breast and make the coleslaw. You can do this a whole day in advance! This will make day of cooking a breeze!
    Start by cutting each chicken breast in 1/2 lengthwise and pounding to about 1/2 inch thick! Place in a large bowl and cover with buttermilk. Refrigerate and let marinate for at least 30 minutes to overnight! (if you like it a little spicy, add about 2 tbsp of hot sauce to buttermilk)
  • Next, make the coleslaw! This can also sit overnight and gets better the longer it marinates! Add shredded cabbage, kale, chopped parsley and green onions to a large bowl. In a small bowl make the dressing. Mix the remaining ingredients together in a bowl. Season with salt and pepper and taste! Pour over greens and mix. Refrigerate for at least a few hours and up to 3 days.
  • In a large bowl mix flour and seasonings to create the batter. Add in 2-3 tbsp buttermilk to help make crunchy bits in the coating! Remove a piece of chicken from the marinade and coat in the flour mixture! Make sure to press the flour into the chicken so it sticks and creates a nice coating! Remove from flour and set aside. Repeat with the remaining pieces of chicken.
  • Next, heat a large skillet to medium heat with about 2-3 tbsp of olive oil. Add chicken to hot pan and cook about 3-4 minutes per side! Once cooked, remove from oil and place on a wire wrack, sprinkle with salt!
  • Finally, assemble the sandwiches. Cut rolls in half horizontally, layer on the on chicken breast, coleslaw, 2 sliced tomatoes and 2 slices of cheese. Cut in half and serve! Each chicken breast will make 2 sandwiches.

Tried this recipe? Please leave a comment below with your thoughts!

XOXO,

Caroline

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