Front & Main Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly each one or pound between plastic wrap to an even thickness of about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. In a second bowl whisk together eggs and milk until combined. In a third shallow bowl combine breadcrumbs, grated Parmesan, paprika, garlic powder, and remaining 1 tsp kosher salt and 1/2 tsp black pepper.

Bread the chicken

Working one at a time, dredge each chicken breast in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat completely. Set breaded pieces on a wire rack and let rest 10 minutes to help the coating adhere.

Fry the chicken

Pour oil into a large skillet to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of breadcrumb sizzles immediately. Add chicken, without crowding (work in batches if needed), and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining pieces.

In a large bowl whisk together buttermilk, mayonnaise, lemon juice, honey, chopped parsley, chopped chives, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Add shredded green cabbage, red cabbage, and carrot; toss until well combined. Taste and adjust seasoning. Refrigerate until ready to assemble; the slaw benefits from 20–30 minutes to meld flavors.

In a small bowl combine mayonnaise, sriracha, smoked paprika, garlic powder, lemon juice, and 1/4 tsp salt. Stir until smooth. Taste and adjust heat or seasoning. Refrigerate until assembly.

Halve buns and butter cut sides lightly. Heat a skillet over medium heat and toast buns butter-side down until golden, about 1–2 minutes. Remove from heat. Warm pickles if desired briefly in the skillet (optional).

Assemble: spread about 1 tbsp sauce on both top and bottom bun halves. Place a fried chicken breast on the bottom bun, top with a generous scoop (about 1/2 cup) of buttermilk herb slaw, add 3 pickle slices, then crown with the top bun. Repeat for remaining sandwiches.

Serve immediately while chicken is hot and crispy. If making ahead, keep components separate and assemble just before serving. Leftovers: store chicken and slaw separately in airtight containers in the refrigerator for up to 3 days.