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 små färskpotatis

• 1 1/2 teskedar kosher salt, delat

• 1 matsked dijonsenap

• 1 matsked grovkornig senap

• 2 tablespoons cider vinegar

• 1 medium shallot, diced

• 1/4 teskedar svartpeppar

• 60ml olivolja

• 180ml plain low-fat Greek yoghurt

• 1 teaspoon lemon zest

• 2 matskedar citronsaft

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

• 1 large clove garlic, finely grated

• 1/2 teskedar salt

• 1/4 teskedar svartpeppar

• 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 vetemjöl

• 1/8 teskedar cayennepeppar

• 1 1/4 teskedar kosher salt, delad

• 1/2 teskedar svartpeppar, delad

• 2 ägg

• 3 stänk het sås

• 240ml plain bread crumbs

• Vegetabilisk olja, för fritering

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

• 1 frozen waffle

• 1/2 tablespoons butter

• 1/2 tablespoons honey

How to make Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw

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.

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