Crispy Fried Chicken
with Kale-Cabbage Slaw & Biscuits
Ingredients
- 2 Boneless, Skinless Chicken Cutlets
- 1 Cup Buttermilk Biscuit Mix
- 3/4 Cup Panko Breadcrumbs
- 1 Bunch Kale
- 1/2 Pound Green Cabbage
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Honey
- 1 Tablespoon White Wine Vinegar
- 1 Mini Bottle Tabasco Hot Sauce
- 1/4 Cup Dijon Mustard
- 1 Teaspoon Kale-Cabbage Slaw Spice Blend (Caraway Seeds, Celery Seeds & Ground Mustard)
From your pantry:
Instructions
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Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Separate the kale stems and leaves; discard the stems and thinly slice the leaves. Cut out and discard the cabbage core; thinly slice the leaves.
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Make the biscuits:
In a large bowl, combine ¾ of the biscuit mix and ¼ cup of cold water; season with salt and pepper. Stir until just combined. Lightly oil a sheet pan. On a clean work surface, divide the biscuit dough into 6 equal-sized portions. Using damp hands, form the portions into rounds. Transfer to the prepared sheet pan and bake 10 to 12 minutes, or until golden brown. Remove from the oven.
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Make the kale-cabbage slaw:
While the biscuits bake, in a large bowl, combine the kale, cabbage, mayonnaise, vinegar and spice blend; toss to combine and season with salt and pepper to taste. Set aside to marinate.
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Bread the chicken:
While the biscuits continue to bake, season the chicken cutlets with salt and pepper on both sides. In a medium bowl, combine the mustard and ¼ cup of water. Place the remaining biscuit mix and breadcrumbs into 2 separate medium bowls. Working 1 at a time, thoroughly coat the seasoned cutlets in the biscuit mix (tapping off any excess), then dip in the mustard-water mixture (letting the excess drip off). Firmly press both sides of the coated cutlets in the breadcrumbs (shaking off any excess). Place the breaded cutlets on a plate or sheet pan.
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Cook the chicken:
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer the cooked cutlets to a paper towel-lined plate; season with salt and pepper immediately.
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Make the honey hot sauce & plate your dish:
While the chicken cooks, in a small bowl, combine the honey and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be; season with salt to taste. Cut the cooked chicken cutlets crosswise. Divide between plates. Serve with the biscuits, kale-cabbage slaw and honey hot sauce on the side. Enjoy!
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