Buttermilk Fried Chicken with Kale-Cabbage Slaw & Biscuits
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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.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Kristen (amindfullmom)
I love the honey hot sauce–that just rounds this entire dish out perfectly!