Parmesan Fried Chicken Sandwiches with Basil Aioli

The parmesan fried chicken is crispy, flaky, and tender on the inside, and paired with a creamy homemade basil aioli and crunchy apple slaw!


Servings: 4-6

For the Basil Aioli:

  • ¾ cup Plain Greek Yogurt
  • ¼ cup Mayo
  • 3 Garlic Cloves
  • 1 cup Fresh Basil
  • ¼ cup Lemon Juice
  • ½ tsp. Salt

For the Apple Slaw:

  • ¼ Red Cabbage, thinly sliced
  • 3 large Carrots, thinly sliced
  • 1 Honeycrisp Apple, thinly sliced
  • ½ cup Fresh Parsley, chopped
  • ½ cup Plain Greek Yogurt
  • 2 tbsp. EACH: Dijon Mustard & Apple Cider Vinegar
  • ½ tsp. EACH: Salt & Black Pepper

For the Parmesan Fried Chicken:

  • 4-5 Burger Buns
  • 2 tbsp. Butter or Olive Oil
  • 1 – 1 ½ lb. Chicken Breasts, boneless and skinless
  • 1 ½ cup Buttermilk
  • 2 cups All Purpose Flour
  • 1 cup Grated Parmesan
  • 1 tbsp. Baking Powder
  • 1 tbsp. Dan’ O Cheesoning
  • 3-4 cups Olive Oil or Vegetable Oil, for frying


  1. To Prep the Chicken: If necessary, sliced the chicken breasts into 4-6 pieces. Place in a Ziploc bag to lightly pound with a kitchen mallet to tenderize. Add the buttermilk and seal the bag tightly to marinate in the fridge for at least 30 minutes to overnight.
  2. To Make the Basil Aioli: Combine all ingredients into a food processor. Add ¼ cup water and pulse until smooth. Add more lemon juice and/or water to desired thickness.
  3. To Make the Apple Slaw: In a large bowl, stir together the yogurt, Dijon, vinegar, salt, and black pepper. Add the thinly sliced produce and toss until well coated in the sauce. Adjust to taste with salt and black pepper.
  4. To Make the Fried Chicken: Add the frying oil to a large saucepan over medium high heat. Using a kitchen thermometer, bring the oil to 350F.
  5. In a large bowl, combine the flour, baking powder, grated parmesan, and Dan’O Cheesoning. Mix until well combined. Dredge the buttermilk chicken breasts through the flour mix and carefully place into the hot oil.
  6. Working in batches of 2-3 pieces, fry for 10-15 minutes, flipping halfway through, until golden brown.
  7. Transfer to a wire baking rack or paper-towel lined plate to drain excess oils (and keep crispy). The internal temperature should reach 170F when fully cooked.
  8. To Assemble: Grease a skillet or griddle with the butter, then add the burger buns face-side down to toast 2-3 minutes. Layer the toasted buns with the basil aioli, fried chicken, and apple slaw to enjoy immediately!