Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw

Ingredients for Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw

• 900g small new potatoes

• 1 1/2 teaspoons kosher salt, divided

• 1 tablespoon Dijon mustard

• 1 tablespoon whole-grain mustard

• 2 tablespoons cider vinegar

• 1 medium shallot, diced

• 1/4 teaspoons black pepper

• 60ml olive oil

• 180ml plain low-fat Greek yoghurt

• 1 teaspoon lemon zest

• 2 tablespoons lemon juice

• 1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoons )

• 1 large clove garlic, finely grated

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1/2 bunch collard greens, centre ribs removed, thinly sliced crosswise (about 3 cups)

• 1/4 medium green cabbage, cored and thinly sliced (about 450g )

• 1 medium carrot, julienned (about 130g )

• 90g plain flour

• 1/8 teaspoons cayenne pepper

• 1 1/4 teaspoons kosher salt, divided

• 1/2 teaspoons black pepper, divided

• 2 eggs

• 3 dashes hot sauce

• 240ml plain bread crumbs

• Vegetable oil, for frying

• 4 (90g) chicken cutlets, pounded to 1/4-inch thickness

• 1 frozen waffle

• 1/2 tablespoons butter

• 1/2 tablespoons honey

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 teaspoons 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.

Whisk the yoghurt, 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.

Mix the flour, cayenne pepper, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoons salt, and 1/4 teaspoons 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 177°C. 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.

Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 74°C.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoons salt and drain on a wire rack placed over a sheet tray.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.