Crispy Chicken Sandwiches with Napa Cabbage and Spicy Aioli

Crispy Chicken Sandwiches with Napa Cabbage and Spicy Aioli

Serves 4

Tender lightly fried chicken, fresh slaw and spicy mayo team up to produce a winning sandwich. Pair with California Sauvignon Blanc or Merlot.


½ cup (120ml) mayonnaise

1 tablespoon (15ml) fresh lime juice

1 tablespoon (15ml) minced jalapeno (chile) pepper

1 tablespoon (15ml) brown mustard

½ teaspoon (2.50ml) ground cayenne pepper

3 cups (195g) thinly sliced napa cabbage

¼ cup (20g) grated carrot

1 egg

¼ cup (60ml) whole milk

1/3 cup (42g) all purpose flour

½ teaspoon (2.50ml) sea salt

½ teaspoon (1.25ml) freshly ground black pepper

3 tablespoons (45ml) vegetable oil

2 large boneless, skinless half chicken breasts (about 1¼lb/562g), pounded to a thickness of ¼ inch (.63cm)

8 slices soft rustic sandwich bread


Mix the mayonnaise, lime juice, jalapeno, mustard, and cayenne in a large bowl. Mix in the cabbage and carrots. Set aside.

Mix the egg and milk in a shallow medium bowl.

In another shallow medium bowl, mix the flour, salt and pepper.

Heat the vegetable oil over medium-high heat in a large, heavy-bottomed skillet until hot but not smoking.

While the oil is heating, coat the chicken pieces with the egg mixture and then coat them on both sides with seasoned flour.

Cook the chicken in the hot skillet for 3 minutes on each side or until cooked through. Transfer chicken to a cutting board and cut each piece in half to make a total of 4 pieces.

Place 1 piece of chicken on a slice of bread.

Top with the some of the cabbage and another slice of bread.

Repeat with the remaining chicken, cabbage, and bread to create 4 sandwiches.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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