Fried Chicken & Kale Slaw with Roasted Sweet Potato Wedges & Hot Honey

Fried Chicken & Kale Slaw

with Roasted Sweet Potato Wedges & Hot Honey

30 MIN
2 Servings
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From the Test Kitchen

In this recipe, fried chicken gets an update with an easy, delicious addition: spicy honey. With just a pinch of crushed red pepper mixed in, it lends a delicious, hot-sweet kick to both the chicken and its side of roasted sweet potato wedges. A simple, refreshing kale slaw rounds out this classic dish. (Chefs, one quick tip: tossing and massaging the kale every once in a while as it marinates helps make the leaves perfectly tender.)

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  • Nutrition
    PER SERVING
  • Calories
    765 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the hot honey:
1 Prepare the ingredients & make the hot honey:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; slice each half lengthwise into 4 equal-sized wedges. Remove and discard the kale stems; thinly slice the leaves. In a bowl, combine the honey and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the honey to be; season with salt to taste. Set aside in a warm place.

Roast the sweet potato:
2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Make the kale slaw:
3 Make the kale slaw:

While the sweet potato roasts, in a large bowl, combine the kale, mayonnaise, vinegar and spice blend; season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Set aside to marinate, tossing occasionally, for at least 10 minutes.

Bread the chicken:
4 Bread the chicken:

While the kale slaw marinates, place the flour and breadcrumbs on 2 separate, large plates. Season the breadcrumbs with salt and pepper. Crack the egg into a medium bowl; add 1 tablespoon of water and beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer the breaded chicken to a plate.

Cook the chicken:
5 Cook the chicken:

While the kale slaw continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Plate your dish:
6 Plate your dish:

Divide the cooked chicken, roasted sweet potato and kale slaw between 2 plates. Drizzle the chicken and sweet potato with as much of the hot honey as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the hot honey:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; slice each half lengthwise into 4 equal-sized wedges. Remove and discard the kale stems; thinly slice the leaves. In a bowl, combine the honey and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the honey to be; season with salt to taste. Set aside in a warm place.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potato:
3 Make the kale slaw:

While the sweet potato roasts, in a large bowl, combine the kale, mayonnaise, vinegar and spice blend; season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Set aside to marinate, tossing occasionally, for at least 10 minutes.

4 Bread the chicken:

While the kale slaw marinates, place the flour and breadcrumbs on 2 separate, large plates. Season the breadcrumbs with salt and pepper. Crack the egg into a medium bowl; add 1 tablespoon of water and beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer the breaded chicken to a plate.

Bread the chicken:
Cook the chicken:
5 Cook the chicken:

While the kale slaw continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Plate your dish:

Divide the cooked chicken, roasted sweet potato and kale slaw between 2 plates. Drizzle the chicken and sweet potato with as much of the hot honey as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Plate your dish:
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