Chicken Box Recipe

Prep

Slice the chicken breasts into 3/4-inch wide strips. Pat dry with paper towels.

Marinate

In a bowl, whisk together 1 cup buttermilk and 1 egg. Add the chicken strips, cover, and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help coating adhere.

Breading stations

In one shallow dish combine 1 cup all-purpose flour and 1/4 cup cornstarch with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne. In a second shallow dish beat the reserved egg with 1 tbsp water (or use leftover buttermilk). In a third dish place 1 cup panko breadcrumbs seasoned with a pinch of salt and 1/4 tsp paprika.

Coat

Dredge each marinated chicken strip first in the flour mixture (shake off excess), then dip into the egg wash, then press into the panko so they are evenly coated. Place on a wire rack and let rest 5 minutes to set the breading.

Fry

Pour vegetable oil into a heavy skillet to reach about 1/2-inch depth and heat over medium-high to 350°F (175°C). Fry chicken in batches (do not overcrowd) for 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate or wire rack to drain and rest 3 minutes.

Mix dry

Preheat oven to 425°F (220°C). In a bowl combine 2 cups flour, 1 tbsp baking powder, 1 tsp sugar, and 1/2 tsp salt.

Cut in butter

Using a pastry cutter or two forks, cut 6 tbsp cold cubed butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.

Add milk and shape

Pour 3/4 cup whole milk and stir until a shaggy dough forms. Turn dough out onto a lightly floured surface, gently fold 3–4 times to bring it together (do not overwork). Pat to about 3/4-inch thickness.

Cut and bake

Use a 2.5-inch biscuit cutter (or inverted glass) to cut 6 biscuits. Place on a baking sheet about 1 inch apart. Brush tops with 1 tsp buttermilk if desired for browning. Bake 12–15 minutes until golden brown. Cool slightly before serving.

Whisk together 1/4 cup mayonnaise, 2 tsp Dijon mustard, 2 tbsp honey, 1/2 tsp lemon juice, and 1/8 tsp salt until smooth. Taste and adjust sweetness or tang as desired. Chill until serving.

In a bowl combine 2 cups shredded cabbage and 1/2 cup grated carrot. In a small bowl whisk 3 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Toss dressing with cabbage mixture until evenly coated. Chill for 10–15 minutes to meld flavors before serving.