Classic Fried Chicken with Creamy Coleslaw and Honey Mustard Sauce

Instructions

1. 1

   Prepare the coleslaw: Finely shred the green cabbage and grate the carrots. In a large bowl, combine the cabbage and carrots.

2. 2

   In a small bowl, whisk together the light mayonnaise, apple cider vinegar, 1/2 tsp salt, and 1/2 tsp black pepper. Pour the dressing over the cabbage and carrots, toss well to coat, and refrigerate until ready to serve.

3. 3

   Prepare the honey mustard sauce: In a small bowl, mix together the honey and Dijon mustard until smooth. Set aside.

4. 4

   Prepare the chicken: Slice the chicken breasts into strips or cutlets for even cooking. Season with 1/2 tsp salt and 1/2 tsp black pepper.

5. 5

   Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.

6. 6

   Dredge each chicken piece first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Press gently to adhere the breadcrumbs.

7. 7

   Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces in batches, cooking for 3-4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

8. 8

   Serve the crispy fried chicken hot with the creamy coleslaw on the side and honey mustard sauce for dipping.