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MICHAEL SYMON Fried Chicken Sandwich with Brussels Sprouts Slaw

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The combination of the juicy fried chicken and the crunchy brussels sprouts slaw is the match made in heaven!

ingredients
FRIED CHICKEN SANDWICH WITH BRUSSELS SPROUTS SLAW
4 chicken thighs (boneless)
4 egg whites
1 cup quick-mixing flour
1 cup matzo meal
1 teaspoon paprika
1 teaspoon cayenne
kosher salt and freshly ground black pepper (to taste)
schmaltz or vegetable oil (for frying)
BRUSSELS SPROUT SLAW
3 cups brussels sprouts (thinly sliced)
1 granny smith apple (cut into matchsticks)
1 cup flat leaf parsley leaves
2 teaspoons honey
1 tablespoon whole grain mustard
1 teaspoon cumin seeds (toasted)
1 tablespoon apple cider vinegar
1/2 cup mayonnaise
4 potato buns
kosher salt and freshly ground black pepper (to taste)

directions
Preheat a cast iron skillet with 1-2 inches of schmaltz or vegetable oil (about 4-5 cups of oil) until a thermometer registers to 350ºF.
For the Chicken Thighs: season the chicken thighs with salt and black pepper. In a baking dish, add egg whites and whisk until slightly frothy. In a separate baking dish, add the quick mixing flour and matzo meal, paprika, cayenne, salt and pepper. Whisk until combined.
Dip the chicken thighs in the egg whites, then dredge in the flour mixture, shaking off any excess. Place in the oil and fry, turning occasionally, until golden brown or reaches an internal temperature of 165ºF. Remove to a wire rack fitted in a baking sheet.
For the Slaw: in a large bowl, add the Brussels sprouts, apple, and parsley. In a medium bowl, add honey, whole grain mustard, cumin seeds, apple cider vinegar, and mayonnaise and whisk to combine. Season with salt and pepper. Pour over the Brussels sprouts mixture, toss to coat.
To Serve: place the fried chicken thigh on a potato bun, top with Brussels sprouts slaw.
Tips:
– For a shortcut, use store-bought slaw and add apples!
– Dredge the chicken ahead of time and store in the refrigerator until ready to fry.

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