Description
Spring Crispy Chicken with Garden Slaw is a vibrant and satisfying dish that pairs golden, crunchy chicken with a fresh, colorful slaw made from seasonal vegetables. Perfect for a light lunch or dinner, this recipe brings together textures and flavors that celebrate the freshness of spring.
Ingredients
Units
Scale
- For the Crispy Chicken:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Vegetable oil, for frying
- Craving California
- +1
- +1
- Pinch of Yum
- +1
- Food Network
- +1
- For the Garden Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1/2 cup thinly sliced radishes
- 1/2 cup sugar snap peas, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
- Everyday Delish
Instructions
- Marinate the Chicken: Season the chicken breasts with salt and pepper. Place them in a bowl with the buttermilk, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes.
- Prepare the Slaw: In a large bowl, combine the green cabbage, red cabbage, carrots, radishes, sugar snap peas, and parsley. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the vegetables and toss to coat evenly. Refrigerate until ready to serve.
- Bread the Chicken: In a shallow dish, mix the flour, paprika, garlic powder, onion powder, and cayenne pepper. Remove the chicken from the buttermilk, allowing excess to drip off, and dredge in the flour mixture, pressing to adhere.
- Fry the Chicken: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, add the chicken and fry until golden brown and cooked through, about 4-5 minutes per side. Transfer to a paper towel-lined plate to drain.
- Serve: Slice the crispy chicken and serve atop the garden slaw.
Notes
- For a healthier version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Feel free to add other spring vegetables to the slaw, such as thinly sliced fennel or asparagus ribbons.
- The slaw can be prepared up to a day in advance; store it covered in the refrigerator.
