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Tonight’s Southern dish offers up an easy take on fried chicken—pounded first for even thickness, then breaded for a crunchy, golden-brown crust. We’re also putting a few twists on classic sides of potato wedges and slaw. Sweet potato provides extra flavor and creamy texture, while thin ribbons of kale get a bright lift from a dressing made with earthy caraway and celery seeds. A simple spicy honey finishes the chicken with delicious kick. (Chefs, you may receive green curly, dark green lacinato, or red kale.)

Ethan Mick

with Roasted Sweet Potato & Hot Honey

Fried Chicken & Kale Slaw

Boneless, Skinless Chicken Breasts

Cage-Free Farm Egg

Kale

Sweet Potato

All-Purpose Flour

Mayonnaise

Honey

Red Wine Vinegar

Panko Breadcrumbs

Crushed Red Pepper Flakes

Kale Slaw Spice Blend (Whole Caraway Seeds, Whole Celery Seeds, & Ground Yellow Mustard)

Ingredients

oven

Remove the honey from the refrigerator to bring to room temperature. Place your oven rack in the center of the oven, then preheat to 450°F. Wash and dry the **sweet** **potato**. Halve lengthwise, then crosswise; cut into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer, skin side down. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven; set aside in a warm place.

Prepare & roast the sweet potato:

While the sweet potato roasts, wash and dry the **kale**. Remove and discard the stems; thinly slice the leaves. In a large bowl, combine the kale, **mayonnaise**, **vinegar**, and **spice blend**. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Prepare the kale & make the slaw:

While the slaw marinates, pat the **chicken** dry with paper towels. Place between 2 large sheets of plastic wrap on a sturdy surface. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness; discard the plastic wrap. Season the chicken with salt and pepper on both sides. Crack the **egg** into a medium bowl; season with salt and pepper. Beat until smooth. Place the **flour** and **breadcrumbs** on 2 separate large plates. Season each with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a separate plate.

Pound & bread the chicken:

While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the **breaded** **chicken**. Cook 4 to 6 minutes per side, or until browned and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping.) Transfer to a paper towel-lined plate; immediately season with salt and pepper.

Cook the chicken:

While the chicken cooks, in a bowl, combine the **honey** (kneading the packet before opening) and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the honey to be. Divide the **cooked** **chicken**, **roasted** **sweet** **potato**, and **slaw** between 2 dishes. Drizzle the chicken with the hot honey. (If the honey seems too thick, before drizzling, stir in enough warm water to achieve your desired consistency.) Enjoy!