Creado con IA
Classic Fried Chicken with Creamy Coleslaw and Honey Mustard Sauce
50 min 567 kcal por ración Media
Ingredientes
4 Raciones
- skinless chicken breast600 g
- all-purpose flour80 g
- large eggs2 pieces
- panko breadcrumbs60 g
- vegetable oil2 tbsp
- green cabbage300 g
- carrots80 g
- light mayonnaise60 g
- apple cider vinegar1 tbsp
- honey1 tbsp
- Dijon mustard1 tbsp
- black pepper1 tsp
- salt1 tsp
Preparación
- 1
Prepare the coleslaw: Finely shred the green cabbage and grate the carrots. In a large bowl, combine the cabbage and carrots.
- 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
Prepare the honey mustard sauce: In a small bowl, mix together the honey and Dijon mustard until smooth. Set aside.
- 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
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- 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
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
