Atl Honey-lemon Pepper Wet Recipe
Crispy, sweet tea poached chicken breast, hand-breaded in buttermilk + our seasoned flour then fried crispy. Coated in lemon pepper seasoning + honey-lemon pepper butter. Topped with our kale coleslaw.
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Ingredients
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For the Kale Coleslaw
Method
Preparation and Cooking
Prepare the Chicken
Marinate the chicken breast in buttermilk for at least 1 hour (or overnight for best results).
Bread the Chicken
In a bowl, mix the all-purpose flour, lemon pepper seasoning, salt, and black pepper. Remove the chicken from the buttermilk and dredge in the seasoned flour mixture.
Fry the Chicken
Heat oil in a deep frying pan over medium-high heat. Fry the breaded chicken for about 6-8 minutes on each side or until golden brown and cooked through. Remove and let drain on paper towels.
Make the Honey-Lemon Pepper Butter
In a small saucepan, melt the butter over low heat. Stir in honey, fresh lemon juice, and additional lemon pepper seasoning. Mix until well combined.
Prepare the Kale Coleslaw
In a large bowl, combine chopped kale, shredded carrots, apple cider vinegar, olive oil, salt, and pepper. Toss until well mixed.
