INGREDIENTS:
4 boneless chicken breasts
1 tbsp black pepper
1 tbsp salt
1 cup whole milk
2 eggs
1 tbsp Dickey Farms Hot Peach Sauce, Lane's One-Legged Chicken Buffalo Sauce, or other preferred hot sauce
Coconut or avocado oil
For Coating:
2 cups flour
2 tsp salt
Terrapin Ridge Farms Nashville Hot Mustard
For Creamy Mustard Slaw:
2 cups cabbage slaw
3/4 cups chopped dill pickles
2 tbsp Georgia Olive Oil
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp black pepper
1 tsp whole grain mustard
1-2 tbsp mayo
INSTRUCTIONS:
Rub 1 tbsp of both salt and pepper all over all 4 chicken breasts. Set aside.
In a small bowl, whisk together the milk, eggs, and 1 tbsp hot sauce. In another bowl, combine flour and 2 tsp salt.
In a large skillet, heat 1 1/2 cups avocado oil over medium-high heat. Dip the chicken breasts into the flour mixture, then into the milk mixture, then back in the flour mixture. Place into the hot oil and cook 7-10 minutes per side, or until chicken breasts are cooked through.
While the chicken is frying, in a small bowl, combine all slaw ingredients and mix well. Store in refrigerator until ready to serve.
Once the chicken is done cooking, remove from skillet and place onto a cooling rack to allow excess oil and sauce to drip.
Using a brush, cover both sides of each breast heavily with the Terrapin Ridge Farms Nashville Hot Mustard sauce.
Place each chicken breast onto a bun, top with slaw, and serve immediately.
Enjoy!
*Recipe from Wanderlust and Wellness
