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Fried Chicken Sandwich with Honey Mustard Slaw

Nothing says summer in the south like fried chicken and a refreshing slaw!
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American, Southern
Ingredients Method

Ingredients
  

  • 4 hamburger buns or ciabatta rolls
Fried Chicken
  • 2 chicken breasts about 1 lb
  • 2 eggs
  • ⅓ cup dill pickle juice
  • ⅔ cup milk
  • 1¼ cup all purpose flour
  • ¼ cup breadcrumbs
  • 3 tbsp cornstarch
  • 3 tbsp powdered sugar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1½ tsp onion powder
  • ½ tsp chili powder
  • peanut or vegetable oil for frying
  • 4 slices cheddar or colby jack cheese optional
  • pickled onions optional, recipe linked below
Honey Mustard Slaw
  • 1 8oz package of cabbage slaw mix
  • ¼ cup mayonnaise
  • 1 tbsp vinegar
  • 1½ tbsp honey
  • 2 tbsp yellow or dijon mustard
  • 1 tsp onion powder
  • salt and pepper

Method
 

Fried Chicken
  1. Slice each chicken breast length-wise, and pound each piece out to about ½ inch thickness.
  2. Mix together eggs, pickle juice, and milk in a large bowl. Add in chicken and coat. Place in the fridge for at least 30 minutes.
  3. While chicken is resting, in a mixing bowl, combine all of the ingredients for the slaw and set in the fridge
  4. In a separate bowl, mix together flour, corn meal, sugar, salt, onion powder, and pepper.
  5. Dredge the chicken in the flour mixture, back in the egg mixture, and in the flour mixture once more. Let it sit on a baking rack for 5-10 minutes. Meanwhile, fill a cast iron skillet or saute pan with about ½-⅔ inch of oil and place over medium heat.
  6. Fry each piece of chicken for about 2-3 minutes per side, and drain on a paper towel or baking rack.
  7. Toast the buns and top with one chicken breast, cheese, pickled onions and ¼ cup or more of slaw. Serve immediately