It’s a sandwich full of contrasts. Hot and cold, crispy and soft, tangy and creamy. In short, everything that makes a really good sandwich hard to put down.
About MATR Patty
MATR Patty is made from five organic ingredients, naturally brought together through fermentation. Along the way, the ingredients develop the deep umami flavour and juicy texture that make MATR what it is.
Our Patty can be fried, grilled or, like here, given a proper crispy coating. Crunchy panko on the outside, juicy MATR on the inside. A pretty good combination.
How to make a chicken sandwich with crispy MATR Patty
Start with the coleslaw:
- Finely shred the white and red cabbage so you get thin strips with a little bite. Coarsely grate the carrot, or cut it into fine strips, and add everything to a bowl.
- Toss the vegetables with a little salt and vinegar. Gently massage them with your hands, then leave the cabbage to sit for 5-10 minutes. This softens it slightly without taking away the crunch, while adding a fresh hit of acidity.
- Add the mayonnaise and chopped coriander, and mix well so the dressing is evenly distributed. Taste and add a little fresh chilli if you want some extra heat.
Make the MATR Patty crispy:
- Heat neutral oil in a saucepan or deep frying pan to around 180°C. There should be enough oil for the coated MATR Patty to crisp up all the way around.
- Set out three bowls for the coating. Add flour to the first, beaten egg to the second and panko to the third.
- Season the flour generously with paprika, garlic powder, onion powder and salt. The coating should bring plenty of flavour on its own, so don’t be too shy with the seasoning.
- Coat the MATR Patty first in the seasoned flour, then in the egg and finally in the panko. Gently press the panko onto the surface so it gets a generous, even coating and plenty of opportunity to turn properly crispy.
- Carefully lower the coated MATR Patty into the hot oil and fry until the coating is golden and crisp. Remove it from the oil, let any excess drain off, and finish with a small pinch of salt while it is still hot.
Assemble the sandwich:
- Slice the brioche buns in half and toast them in a little butter in a hot pan until the cut sides are golden and lightly crisp. It adds flavour and helps the bun stand up to all the filling.
- Spread the buns with mayonnaise and add a few pickles to the bottom half. They bring freshness and acidity to balance the crispy coating.
- Add the hot, crispy MATR Patty.
- Finish with a generous layer of coleslaw and place the top half of the brioche bun on top.
Serve straight away while the MATR Patty is still hot, the coating is crisp and the coleslaw is fresh. This sandwich is at its best when it doesn’t have to wait.
Tips to make a really good chicken sandwich with MATR
Go for extra crunch. If you want an even crispier coating, give the MATR Patty a second round of egg and panko breadcrumbs. More coating. More crunch.
Keep the coleslaw fairly dry. If the cabbage releases a lot of liquid, pour some of it off before adding the mayonnaise. That way, the bottom of your sandwich won’t turn soggy.
Play around with the dressing. Plain mayonnaise works really well, but you can also mix in a little mustard, hot sauce, lemon or miso if you want to take the sandwich in a different direction.
Choose a bun with a little sweetness. Brioche works well because its soft, slightly sweet flavour plays nicely with the crispy coating and tangy toppings. You can also use a sweet potato bun or a corn bun if you want something similarly soft and mildly sweet.
What to serve with our version of the classic chicken sandwich
A homemade chicken sandwich is even better with something great on the side. Here are a few of our favourite sides to serve with your MATR sandwich.
Classic sides:
- French fries with mayo or chilli mayo
- Crispy potato wedges
- Extra pickles
- Grilled corn on the cob
- A fresh cabbage slaw
Modern sides:
- Cucumber salad with sesame and chilli
- Green salad with a sharp vinaigrette
- Tomato salad with fresh herbs
- Oven-roasted broccoli with lemon
- Cabbage with lemon, olive oil and herbs
Why make a sandwich with MATR?
Because MATR Patty already has what it takes to make a seriously good homemade sandwich. Fermentation gives it deep umami flavour and a juicy texture that holds up even when the Patty is coated and fried until crisp.
Add a layer of seasoned panko breadcrumbs and you get plenty of crunch on the outside, while the inside stays juicy.
The rest is up to you. Add more chilli, extra pickles, a bigger spoonful of coleslaw or a dressing with a little more punch. There are plenty of ways to make it your own.
Ready to try MATR next time you cook?
This sandwich is just one way to use MATR Patty. It also works well in plenty of other dishes where you want deep umami, a juicy texture and bite.
If you’re in the mood to try MATR in new ways, explore our recipe universe for more inspiration and ideas across different dishes.
Don’t have MATR in your kitchen yet? See where to buy MATR and find a retailer near you. Or, if you want to get to know our range first, you can read more about our products.
Frequently asked questions
How do you get a really crispy chicken-style sandwich?
A good coating is the key. Start by coating the MATR Patty in seasoned flour, then egg and finally panko. Fry at around 180°C and serve straight away while the coating is still crisp.
What goes into a chicken-style sandwich?
In this recipe, we use our juicy MATR Patty with coleslaw, mayonnaise and pickles, all tucked into a toasted brioche bun. You can also add chilli, extra vegetables or your favourite dressing.
Can the coleslaw be made in advance?
Yes. You can easily make the coleslaw earlier in the day and keep it refrigerated. But you should definitely wait and fry the MATR Patty when you’re a bit closer to serving, so the coating stays crisp.
Can MATR Patty be cooked in the oven instead of fried in oil?
Yes. The coated MATR Patty can also be baked in the oven. Bake at around 200°C fan until the coating is golden and crisp. Turn it halfway through so it colours evenly on both sides.
How do you stop the coating from falling off while frying?
Make sure the MATR Patty is evenly covered in all three layers. Flour first, then egg, then panko. Gently press the panko onto the surface so it sticks properly.
Then let the coated Patty rest for 5-10 minutes before frying. This helps the coating set. Try not to move or turn it too much while it cooks either. Let the surface become golden and firm before touching it.
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