Buttermilk Fried Chicken with Kale-Cabbage Slaw & Biscuits

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.

• 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)

See Blue Apron for the full recipe.