Crispy Chicken Thighs & Buffalo Sauce

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Air Fryer: Cook the potatoes at 400°F for 12 to 15 minutes.

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a plate.

In a large nonstick pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added,working in batches if necessary, add the breaded chicken. Cook 5 to 8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, in a large bowl, whisk together the vinegar and half the mayonnaise. Season with salt and pepper. Add the cabbage and carrots; stir to coat. In a separate bowl, whisk together the honey, remaining mayonnaise, and as much of the buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Serve the cooked chicken with the slaw and roasted potato wedges. Serve the finished buffalo sauce on the side. Enjoy!