Fried Chicken Sandwich with Honey Mustard Slaw
Nothing says summer in the south like fried chicken and a refreshing slaw!
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
Instructions
Fried Chicken
- Slice each chicken breast length-wise, and pound each piece out to about ½ inch thickness.
- 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.
- While chicken is resting, in a mixing bowl, combine all of the ingredients for the slaw and set in the fridge
- In a separate bowl, mix together flour, corn meal, sugar, salt, onion powder, and pepper.
- 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.
- Fry each piece of chicken for about 2-3 minutes per side, and drain on a paper towel or baking rack.
- Toast the buns and top with one chicken breast, cheese, pickled onions and ¼ cup or more of slaw. Serve immediately