TGIF! I’m so excited that the weekend is finally here. It’s been a long week, but the awesome weather has definitely helped. This weekend I’ll be catching up on a few episodes of Drunk History that I have recorded (one of my favorites lately, so funny) and then since my mom comes back from California next week, my dad is coming up here so he can pick her up from the airport. We’ve already planned on making burgers one night which I’m so looking forward to, but I’m thinking we may need to make these pecan fried chicken sandwiches with collard green coleslaw on another. They are seriously delicious. While I normally make a basic fried chicken (which is equally as great), I decided to throw some pecans into the breading of this one and it turned out awesome. Crunchy, nutty, and juicy – this fried chicken has it all. And the slaw? Well, let’s just say it’s a must.
I mean, I can’t even begin to tell you how obsessed I am with this collard green coleslaw. The collard greens stay slightly crunchy – which I love, and the green onions and jalapenos add some great flavor. When you season the dressing, add a little salt and pepper to taste, but make sure you don’t go overboard on the salt because you’ll be adding a generous pinch at the end which helps the greens soften just a bit. Not only does the slaw pair perfectly with the pecan fried chicken, but I’ve been making more batches to eat on other sandwiches and burgers. There’s so much you can do with it that I’m sure it’ll be popping up around here again in the near future.
- 1/4 cup mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1/2 - 1 jalapeno, minced
- Salt and pepper, to taste
- 3-4 cups of collard greens, chopped/shredded
- 2-3 green onions, chopped
- 4 boneless, skinless chicken thighs
- Buttermilk, to cover chicken thighs (1-2 cups)
- Hot sauce, optional
- Oil, for frying
- 1/2-1 cup pecans, ground
- 1/2-1 cup flour
- Rolls, for serving
- Begin by making the coleslaw. In a large bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, and jalapeno together until well combined. Season with salt (lightly as you'll be adding more) and pepper. Add in the collard greens and green onions and fold into the dressing. Once everything has been coated, add a generous pinch of salt; this will help to break down the greens a little. Cover and place in the fridge for at least 30 minutes to an hour.
- Then, prep the chicken. In a shallow baking dish just big enough to hold the chicken, combine the buttermilk and hot sauce and stir to combine. Add the chicken in the dish, making sure the buttermilk covers all of the chicken (you may need to add more). Cover tightly and place in the fridge for 30 minutes.
- Heat 2-4 inches of oil in a large, heavy bottomed pot (or a deep fryer) to 375 degrees. Pre-heat your oven to 350 degrees. In a shallow dish, combine the ground pecans and flour along with salt and pepper. After the chicken has marinated long enough, tap the excess buttermilk off and dredge in the pecan/flour mixture, tapping off any excess flour. Place in the hot oil and cook until golden brown, turning over half way through to ensure both sides are browned - you can do a couple pieces of chicken at a time, just be sure not to overcrowd. Remove from the oil and place on a baking sheet. Repeat with remaining chicken, then transfer to the oven to finish cooking - about 10-15 minutes, depending upon the size of the chicken thighs.
- To serve, toast the rolls then place a generous helping of the collard green coleslaw on the bottom. Top with the fried chicken and the top piece of bread. Repeat with remaining sandwiches and serve immediately.