Crispy Chicken Sandwich Recipe
honey mustard kale slaw, pickles, brioche bun
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Ingredients
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Chicken
Honey Mustard Kale Slaw
Assembly
Method
Prepare the Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken thighs and marinate for at least 1 hour or overnight in the refrigerator.
- 2
Prepare the Coating
In a separate bowl, mix the flour and cornstarch together.
- 3
Coat the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge the chicken in the flour-cornstarch mixture until fully coated.
Fry the Chicken
- 4
Heat the Oil
In a large skillet, heat the oil over medium-high heat until shimmering.
- 5
Fry the Chicken
Carefully add the chicken to the hot oil, frying for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Prepare the Slaw
- 6
Mix the Slaw
In a large bowl, combine chopped kale and grated carrot. In a separate bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
