Chicken Shield Recipe

Marinate

In a shallow dish, combine the buttermilk and hot sauce (if making spicy). Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.

Prepare dredge

In a wide bowl or shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne (add cayenne only if choosing spicy). In a separate shallow bowl, beat the eggs.

Dredge

Remove each tender from the buttermilk, let excess drip off, dip into the beaten eggs, then press firmly into the flour mixture, coating completely. For extra crunch, double-dip: back into the egg, then into the flour again.

Fry

Pour vegetable oil into a deep skillet or heavy pot to reach about 1/2"–3/4" depth (or heat enough oil for shallow frying). Heat oil over medium-high until it registers 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Fry tenders in batches (do not overcrowd) 3–4 minutes per side until golden brown and internal temperature reads 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed.

While the chicken marinates or fries, combine the sliced kale, cabbage, carrot and red onion in a bowl. In a small bowl whisk together the apple cider vinegar, mayonnaise, honey, salt and pepper until smooth. Toss the dressing with the vegetables until evenly coated. Let sit 5–10 minutes to soften the kale and meld flavors.

Make aioli

In a small bowl stir together the mayonnaise, chopped chipotle peppers in adobo, lime juice, minced garlic and honey (if using). Taste and adjust heat or acidity as desired (add more chipotle for heat, more lime for brightness).

Assemble the Chicken Shield: place a butter lettuce leaf or split bun on a plate. Spread a tablespoon of chipotle aioli on the base. Place one hot crispy chicken tender. Top with a generous handful (about 1/2 cup) of kale slaw, 3 pickle slices, and another drizzle (about 1 tsp) of aioli. Add the second tender on top and repeat with slaw, pickles and aioli if making a stacked sandwich. If serving on lettuce, serve open-faced or folded like a wrap.

Serve immediately so the tenders stay crispy. Leftover aioli keeps in an airtight container in the refrigerator for up to 4 days; leftover slaw is best within 24 hours.