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Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw
EPICURIOUS30Ingredients
80Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 lb. small new potatoes
- 1 1/2 tsp. kosher salt (divided)
- 1 Tbsp. Dijon mustard
- 1 Tbsp. whole grain mustard
- 2 Tbsp. cider vinegar
- 1 medium shallots (diced)
- 1/4 tsp. black pepper
- 1/4 cup olive oil
- 3/4 cup plain low-fat greek yogurt
- 1 tsp. lemon zest
- 2 Tbsp. lemon juice
- 1/2 habanero pepper (small, seeded and finely diced, about 1/2 teaspoon)
- 1 clove garlic (finely grated)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 bunch collard greens (center ribs removed, thinly sliced crosswise, about 3 cups)
- 1/4 green cabbage (medium, cored and thinly sliced, about 3 cups)
- 1 medium carrot (julienned, about 1 cup)
- 3/4 cup all purpose flour
- 1/8 tsp. cayenne pepper
- 1 1/4 tsp. kosher salt (divided)
- 1/2 tsp. black pepper (divided)
- 2 eggs
- 3 dashes hot sauce
- 1 cup plain bread crumbs
- vegetable oil (for frying)
- 12 oz. chicken cutlets (pounded to 1/4-inch thickness)
- 1 frozen waffle
- 1/2 Tbsp. butter
- 1/2 Tbsp. honey
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