Chicken Box Recipe

Prep the chicken

Trim chicken breasts of any fat and slice each breast into 3–4 even strips, about 1" wide so they cook evenly. Pat strips dry with paper towels.

Marinate

Place chicken strips in a bowl and pour 1 cup buttermilk and the large egg over them; stir to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and flavor the chicken.

Make the breading stations

In a shallow bowl combine flour and cornstarch. In a second shallow bowl whisk egg (from marinate if reserved) with 1 tbsp water if needed (or use separate egg). In a third shallow bowl combine panko, smoked paprika, garlic powder, onion powder, 1 tsp salt, and 1/2 tsp black pepper.

Bread the chicken

Remove each strip from buttermilk (let excess drip off). Dredge first in flour-cornstarch mixture, dip into the egg wash, then press into the seasoned panko to coat thoroughly. Place on a wire rack while you finish breading the rest.

Fry

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2" and heat over medium-high until oil registers 350°F (175°C) or a small pinch of crumbs sizzles immediately. Fry chicken in batches without crowding, 2.5–3.5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked strips to a paper towel–lined plate or wire rack to drain and rest 2 minutes.

Make the dough

Preheat oven to 425°F (220°C). In a bowl whisk together 1.5 cups flour, baking powder, baking soda, and 1/2 tsp salt. Using a pastry cutter or two forks, cut the cold diced butter into the flour mixture until pea-sized crumbs remain.

Form and bake

Add 1/2 cup cold buttermilk and stir until just combined into a shaggy dough. Turn onto a lightly floured surface and gently fold 2 or 3 times until dough holds together; do not overwork. Pat dough to about 3/4" thickness and cut one 2.5–3" biscuit or use a round cutter. Place on a baking sheet lined with parchment, brush lightly with additional buttermilk if desired. Bake 12–14 minutes until risen and golden. Remove and let cool slightly.

Whisk together 1/4 cup mayonnaise, 2 tsp Dijon, 2 tsp honey, 1/2 tsp sriracha, 1 tsp lemon juice and 1/8 tsp salt in a small bowl until smooth. Taste and adjust honey or sriracha for sweetness or heat. Chill until serving.

In a medium bowl combine 1 cup shredded cabbage and 1/2 cup shredded carrot. In a small bowl whisk 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/8 tsp salt and 1/8 tsp pepper. Toss dressing with the vegetables until coated. Chill briefly and serve cold.

On each 'Chicken Box' plate, arrange 4–5 chicken fingers, add the hot biscuit, place a small ramekin of dipping sauce, and spoon a serving of coleslaw or your chosen side. Serve immediately so chicken remains crisp.