Crispy Garlic Hummus Chicken Sandwich with Tangy Slaw

This Crispy Garlic Hummus Chicken Sandwich with Tangy Slaw is marinated in garlic hummus and yogurt, then skillet-fried for a golden, juicy bite. It’s topped with a crunchy iceberg-Parmesan slaw tossed in more Mediterranean dip for the ultimate garlic-forward sandwich.

thick chicken sandwich with a slaw on top in between 2 buns

⭐️ Why You’ll Love This Garlic Hummus Chicken Sandwich

Packed with flavor: Garlic hummus and oregano bring big Mediterranean energy.
Crispy & juicy: The yogurt marinade keeps the chicken tender while breadcrumbs deliver crunch.
Fresh contrast: The iceberg-Parmesan slaw balances the rich chicken with crisp, tangy brightness.
Pan-fried, not deep-fried: Easy to make in a skillet without the mess of deep frying.

🛒 Ingredients You’ll Need

For the Garlic Hummus Chicken:

Chicken breasts – Cut into thin cutlets or pound evenly for fast, even cooking.
Garlic hummus or Mediterranean dip – This acts as a double-duty marinade and slaw dressing.
Plain Greek yogurt – Tenderizes the chicken and adds creamy tang.
Salt & pepper – To season the marinade.
Breadcrumbs or panko – Choose panko for crunch or regular for a classic coating.
Neutral oil – For pan-frying (like avocado, canola, or vegetable oil).

For the Tangy Slaw:

Iceberg lettuce – Shredded finely for that classic crisp crunch.
Red onion – Thinly sliced for bite and sharpness.
Parmesan cheese – Freshly grated for saltiness and depth.
Dried oregano – Adds Mediterranean herb flavor.
Red wine vinegar – Brightens and balances the slaw.
Garlic hummus or Mediterranean dip – Ties the slaw together with garlicky creaminess.

For Assembly:

Brioche buns or sandwich rolls – Soft, slightly sweet buns that hold everything together.
Optional toppings – Tomato slices, pickles, extra hummus spread, or arugula.

🥪 Ingredients

For the Garlic Chicken:

2 boneless, skinless chicken breasts (pounded to even thickness or halved into cutlets)
2 tablespoons garlic hummus or Mediterranean dip
2 tablespoons plain Greek yogurt
1 teaspoon salt
½ teaspoon black pepper
1 cup panko or plain breadcrumbs
2–3 tablespoons neutral oil (like avocado or vegetable) for pan-frying

For the Tangy Slaw:

2 cups finely shredded iceberg lettuce
¼ small red onion, thinly sliced
¼ cup freshly grated Parmesan cheese
1 teaspoon dried oregano
1 tablespoon red wine vinegar
1½ tablespoons garlic hummus or Mediterranean dip or can use mayonnaise
Salt and pepper to taste

For Assembly:

2 brioche or sandwich buns
Optional: pickles, tomato slices, extra garlic hummus or Mediterranean dip for spreading

🧄 Why Each Ingredient Works

Garlic Hummus or Mediterranean Dip: Adds punchy garlic flavor and creamy richness to both the marinade and slaw.
Yogurt: Tenderizes the chicken and balances the dip’s richness.
Breadcrumbs or Panko: Choose panko for a crunchier bite, regular breadcrumbs for a classic coating.
Red Wine Vinegar + Oregano: Provide tang and a Mediterranean herb profile.
Parmesan: Salty and nutty—great with iceberg crunch.
Iceberg Lettuce: Cool and crisp to contrast with the hot, crispy chicken.

🧄 Ingredient Substitutions and Tips

Garlic hummus: Use plain hummus and add minced garlic or garlic powder if needed.
Chicken thighs: For a juicier bite, swap in boneless thighs.
Slaw shortcuts: Sub pre-shredded lettuce to save time.
Baking option: Bake breaded chicken on a wire rack at 425°F for 20–25 minutes, flipping halfway, until golden and crisp.

🔪 Instructions

1. Marinate the Chicken with Garlic Hummus

In a medium bowl or bag, combine the garlic hummus, yogurt, salt, and pepper. Add chicken cutlets and toss to coat. Marinate for at least 30 minutes (or up to 8 hours in the fridge).

2. Make the Slaw

In a large bowl, toss together the shredded iceberg, red onion, oregano, Parmesan, and red wine vinegar. Add the garlic hummus and mix well until evenly coated. Taste and season with salt and pepper as needed. Refrigerate until ready to serve.

3. Bread and Cook the Chicken

Set up a shallow bowl with the breadcrumbs or panko. Dredge each marinated chicken piece in the crumbs, pressing gently to adhere.

Heat oil in a large skillet over medium heat. Add the chicken and cook 3–4 minutes per side or until golden brown and cooked through (165°F internal temp). Let rest briefly on a wire rack or paper towels.

4. Assemble the Sandwiches

Toast the buns if desired. Spread a little extra garlic hummus on the bottom bun, top with the crispy chicken, then pile on the Mediterranean slaw. Add any extras (like pickles or tomato), and finish with the top bun.

garlic hummus marinated chicken sandwich

⏱ Prep & Cook Time

Prep Time: 15 minutes (plus 30 min marinade)
Cook Time: 15 minutes
Total Time: ~1 hour
Servings: 2 sandwiches

Can I use store-bought coleslaw instead of making the slaw?

You can, but the homemade slaw with garlic hummus, Parmesan, and oregano makes this sandwich unique and totally worth it. It similar to the “grinder sandwich slaw”.

What kind of Mediterranean dip works best?

Garlic hummus, roasted red pepper hummus, or any savory Mediterranean-style spread will work well. I used Anne’s Toum.

How do I keep the breading from falling off?

Pat the chicken dry before marinating, and make sure to press the breadcrumbs onto the chicken firmly before frying.