Big Bird Recipe
fried chicken thigh, provolone, honey mustard slaw, pickles
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Slaw
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the honey and mustard, then pour it over the cabbage mixture. Toss until well combined, then set aside.
- 2
Prepare the Chicken
In a bowl, combine flour, salt, black pepper, and paprika. In another bowl, whisk the egg and mix it with buttermilk. Dip each chicken thigh first into the buttermilk mixture, then coat it in the flour mixture.
- 3
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the coated chicken thighs. Fry for about 7-10 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.
- 4
Assemble the Big Bird
On a serving plate, place a fried chicken thigh, top it with a slice of provolone cheese, a generous helping of honey mustard slaw, and a few pickles. Serve immediately.
