Crispy Fried Chicken

with Kale-Cabbage Slaw & Buttermilk Biscuits

30 MIN

3 Servings

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From the Test Kitchen

It doesn’t get more classic than this. In this summertime, picnic-inspired meal, you’ll be creating perfectly crunchy fried chicken and serving it with the traditional sides. To give the chicken in this recipe incredible flavor, you’ll coat the cutlets in mustard and a little buttermilk biscuit mix before breading them. The finished dish, served with a sweet and spicy honey hot sauce, biscuits and seasonal slaw, is a perfect way to enjoy summer!

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Nutrition

PER SERVING
Calories

615 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Cutlets
1 cup Buttermilk Biscuit Mix
¾ cup Panko Breadcrumbs
1 bunch Kale
½ lb Green Cabbage
1 Tbsp Honey
2 Tbsps Mayonnaise
1 Tbsp White Wine Vinegar
1 Mini Bottle Tabasco Hot Sauce
1 tsp Kale-Cabbage Slaw Spice Blend (Caraway Seeds, Celery Seeds & Ground Mustard)
¼ cup Dijon Mustard

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 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.

2 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.

3 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.

4 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.

5 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.

6 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 into thirds. Divide between plates. Serve with the biscuits, kale-cabbage slaw and honey hot sauce on the side. Enjoy!