Fried Chicken Sandwich Salad from Honor Bar
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
1043 kcal
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Course
Main Course, Salad, Dinner
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Cuisine
American
Fried Chicken Sandwich Salad from Honor Bar
Description
The recipe starts with boneless skinless chicken breasts pounded to an even thinness, then dredged in a seasoned flour mixture, dipped in egg, and coated with panko breadcrumbs before frying in olive oil to develop a crisp, golden crust. The chicken is finished with fresh lemon juice and additional seasoning. Parallelly, brioche bread is cut into croutons and toasted in a mixture of olive oil, melted butter, garlic, salt, and pepper, providing buttery crispness.
A fresh slaw combining finely shredded cabbage and kale, halved cherry tomatoes, and cubes of fontina cheese gives a fresh, crunchy contrast. The salad is dressed with a flavorful vinaigrette made of peanut oil, rice vinegar, lemon juice, honey, sesame oil, Dijon mustard, Worcestershire and soy sauces, plus garlic and black pepper, adding complexity and brightness that complements the fried chicken and croutons.
Serving this salad combines multiple textures and flavor layers that create an interesting blend without heaviness. The notes recommend using a meat thermometer for perfect doneness, pounding chicken evenly for uniform cooking, and resting the fried chicken to maintain juiciness.
Ingredients
For the Chicken
- 2 ounce chicken breast skinless, boneless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- ½ cup all-purpose flour
- 1 lemon zested and juiced
- 1 teaspoon garlic powder
- 1 egg large
- 1 cup panko bread crumbs
- 2 tablespoons olive oil
For the Brioche Croutons
- ½ loaf brioche bread a few days old
- 3 tablespoons olive oil
- 3 tablespoons butter melted, unsalted
- 4 cloves garlic chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper freshly cracked
For the Kale Cabbage Slaw Salad
- 2 cups cabbage finely shredded
- 2 cups kale finely shredded
- ½ cup cherry tomato halved
- ½ cup fontina cheese cubed
For the Dressing
- ¾ cup peanut oil
- ¼ cup rice vinegar
- ½ teaspoon sesame oil
- 1 lemon juiced
- 2 teaspoon honey
- 1 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 cloves garlic minced
Instructions
For the Chicken:
- Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about ½ inch thick throughout its entirety.
- Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs.
- Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next dunk it into the whisked egg – let any excess liquid drain off. Next, coat it with the Panko breadcrumbs.
- Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-5 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
- Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, and season with more salt as needed.
For the Brioche Croutons:
- Preheat the oven to 350 degrees F.
- Tear the bread into medium bite sized PIECES. Transfer cubed bread to a parchment lined baking sheet. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.
- Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.
- Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving
For the Dressing:
- Whisk all ingredients together and adjust salt and pepper as needed.
For Assembly:
- In a large serving bowl put the slaw, chicken, croutons and dressing and toss to combine. Add chives and extra salt and pepper as needed.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe and juicy results.
- Pound chicken breasts to ½ inch thickness for even cooking and crispy coating.
- Cook the chicken in batches without overcrowding to maintain oil temperature and crispness.
- Rest the cooked chicken on a wire rack for 10 minutes to let juices redistribute before serving.
- A cast iron skillet is recommended for even heat and a golden crust on the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 1043 kcal
% Daily Value*
| Calories | 1043kcal | 52% |
| Carbohydrates | 58g | 19% |
| Protein | 18g | 36% |
| Fat | 85g | 131% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 36g | 180% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 161mg | 54% |
| Sodium | 1933mg | 81% |
| Potassium | 436mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4337IU | 87% |
| Vitamin C | 79mg | 88% |
| Calcium | 288mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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