Ingredients

Fried Chicken

2 chicken breasts, large boneless skinless cut in half, lightly pounded

1 1⁄2 cups flour

1 teaspoon paprika

1 teaspoon kosher salt

1 teaspoon black pepper

2 cups buttermilk

1 cup canola oil (for frying)

4 potato dinner rolls

1 cup bread and butter pickles

Slaw

2 cups red cabbage, thinly sliced

1 onion, small, red, thinly sliced

2 tablespoons red wine vinegar

1⁄4 cup mayonnaise

Hot Honey

3⁄4 cup honey

1 jalapeno pepper, sliced in half lengthwise

1 fresno chile pepper, sliced in half lengthwise

Directions

Fried Chicken:

In a shallow baking dish whisk together flour, paprika, salt and pepper.

Working in batches place the chicken in the flour mixture, turning to coat thoroughly. Pour the buttermilk in another shallow baking dish. Coat the chicken in the buttermilk then place back into the flour to coat one more time. Place the chicken on a wire baking rack over a sheet tray until ready to fry.

In a cast iron pan add enough oil to fill about 2 inches up the sides of the pan. Heat the oil to 350 degrees over medium high heat. Fry the chicken in batches turning once until golden brown and cooked through. The breast should be done in about 3-4 minutes per side. Remove to a paper towel lined plate and season with salt.

Build the sandwiches by placing the fried chicken on a bun and topping with the slaw, hot honey and pickles.

Slaw: Combine all ingredients in a large bowl and toss to coat. Season with salt and pepper to taste.

Hot Honey:

In a small saucepan combine ingredients. Bring the mixture to a simmer over medium heat. Simmer for 2-3 minutes then remove from heat and allow to cool to room temperature.