Crispy Chicken Sandwich Recipe
honey mustard kale slaw, pickles
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Ingredients
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Chicken
Honey Mustard Kale Slaw
Assembly
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Breading
In a shallow dish, mix together the all-purpose flour and cornstarch. Set aside.
- 3
Coat the Chicken
Remove the chicken from the marinade and let excess buttermilk drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
Cooking the Chicken
- 4
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the coated chicken breasts to the hot oil, frying them for about 5-7 minutes on each side or until they are golden brown and the internal temperature reaches 165°F (75°C).
- 6
Drain and Rest
Once cooked, remove the chicken and place on a paper towel-lined plate to drain excess oil. Let them rest while you prepare the slaw.
Honey Mustard Kale Slaw
- 7
Prepare the Slaw
In a large bowl, combine the chopped kale and grated carrot.
- 8
Make the Dressing
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined.
- 9
Combine and Toss
Pour the dressing over the kale and carrot mixture. Toss well to ensure everything is evenly coated. Let it sit for at least 10 minutes to allow the flavors to meld.
Assembly
- 10
Assemble the Sandwich
To assemble, spread a layer of honey mustard kale slaw on the bottom half of each burger bun, place a crispy chicken breast on top, add pickles, and cover with the top half of the bun.
- 11
Serve
Serve immediately and enjoy your crispy chicken sandwich with an extra side of slaw if desired.
