Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw

Ingredients

• •2 pounds small new potatoes
• •1½ teaspoons kosher salt
• •1 tablespoon Dijon mustard
• •1 tablespoon whole-grain mustard
• •2 tablespoons cider vinegar
• •1 medium shallot
• •¼ teaspoon black pepper
• •¼ cup olive oil
• •¾ cup plain low-fat Greek yogurt
• •1 teaspoon lemon zest
• •2 tablespoons lemon juice
• •½ small habanero pepper
• •1 clove garlic
• •½ teaspoon salt
• •¼ teaspoon black pepper
• •½ bunch collard greens
• •¼ medium green cabbage
• •1 medium carrot
• •¾ cup all-purpose flour
• •⅛ teaspoon cayenne pepper
• •1¼ teaspoons kosher salt
• •½ teaspoon black pepper
• •2 whole eggs
• •3 dashes hot sauce
• •1 cup plain bread crumbs
• •2 cups vegetable oil
• •4 pieces chicken cutlets
• •1 piece frozen waffle
• •½ tablespoon butter
• •½ tablespoon honey

Cooking Instructions

1. 1.

   Place the potatoes in a pot of cold water with 1 teaspoon salt. Bring to a boil and simmer, partially covered, until potatoes are tender when pierced with a knife, about 12 to 15 minutes. Drain and let cool. Meanwhile, whisk the remaining 1/2 teaspoon salt, mustards, vinegar, shallot, and pepper in a small bowl. Pour in the olive oil while whisking to emulsify the dressing. Quarter the potatoes and toss with the dressing in a large bowl. Taste and adjust seasoning.

   15 min

2. 2.

   Whisk the yogurt, lemon zest and juice, habanero pepper, garlic, salt, and pepper in a small bowl. Place the collard greens, cabbage, and carrot in a large bowl and toss with the dressing to coat. Taste and adjust seasoning.

   10 min

3. 3.

   Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl. Place the bread crumbs in a third shallow bowl. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 1/2 inches and heat carefully to 350°F. Pat chicken dry and coat in flour, dip in egg mixture, and dredge in bread crumbs, pressing to adhere. Repeat with remaining 3 pieces chicken.

   15 min

4. 4.

   Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.

   12 min

5. 5.

   Toast the waffle, spread with butter and honey, and cut in half. Place 1 chicken cutlet on a plate and layer with 1/4 cup slaw, 1/2 waffle, and 1/4 cup potato salad. Top with another chicken cutlet to form a sandwich. Repeat with remaining chicken cutlets to make a second sandwich.

   5 min

6. 6.

   The leftover potato salad and slaw can be refrigerated for up to 3 days.