A sweet-and-spicy honey sauce accompanies this Southern comfort food classic.
This was another tasty Blue Apron meal. I particularly enjoyed the mix of hot sauce and honey as a dipping sauce for the chicken. It was really tasty.
The mix of kale and green cabbage was a nice change of pace from standard cole slaw recipes, and who doesn’t love biscuits?
This recipe made a ton of slaw, so we had some leftover, which was nice. I’m not a fan of caraway seeds, so I didn’t LOVE the slaw (and I’m usually super into slaws of all sorts!) but it was still good.
Buttermilk Fried Chicken with Kale-Cabbage Slaw & Biscuits
A sweet-and-spicy honey sauce accompanies this Southern comfort food classic.
Ingredients
2 Boneless, Skinless Chicken Cutlets
1 Cup Buttermilk Biscuit Mix
¾ Cup Panko Breadcrumbs
1 Bunch Kale
½ Pound Green Cabbage
1 Tablespoon Honey
2 Tablespoons Mayonnaise
1 Tablespoon White Wine Vinegar
1 Mini Bottle Tabasco Hot Sauce
½ Cup Buttermilk
1 Teaspoon Kale-Cabbage Slaw Spice Blend (Caraway Seeds, Celery Seeds & Ground Mustard)
Instructions
- Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Season the chicken cutlets with salt and pepper on both sides; place in a medium bowl with the buttermilk, thoroughly coating the cutlets. 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.
- 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.
- 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.
- Bread the chicken: While the biscuits continue to bake, place the remaining biscuit mix and breadcrumbs into 2 separate bowls. Remove a marinated chicken cutlet from the buttermilk (letting any excess drip off). Thoroughly coat both sides in the biscuit mix (tapping off any excess). Dip both sides back into the buttermilk. Firmly press both sides into the breadcrumbs (shaking off any excess). Place the breaded cutlet on a plate or sheet pan. Repeat with the remaining marinated cutlet. Discard any remaining buttermilk.
- 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.
- 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. Divide between plates. Serve with the biscuits, kale-cabbage slaw and honey hot sauce on the side. Enjoy!
Notes
Recipe from Blue Apron
© Big Flavors from a Tiny Kitchen - Ashley Covelli
