Buttermilk Crispy Chicken Sandwich with Maple Sour Cream Slaw

Directions

1. Combine the mustard, mayo, sour cream, syrup, vinegar and celery seed in a large bowl. Mix well. Season with salt and pepper. Mix again and set aside.
2. Add the bag of slaw, red onion and the apple matchsticks to the bowl with the dressing and gently toss until well coated.
3. Refrigerate until ready to serve.
4. *Note: Slaw will hold for up to two days, but will soften as it sits.

1. Preheat oil to 325 degrees.
2. In a large bowl, combine flour with 3 Tbsp seasoned salt.
3. Prepare a dredging station: Take 1 cup of the seasoned flour and add it to a bowl along with the eggs, buttermilk, and remaining tsp of seasoned salt. Whisk together and set aside.
4. For extra crunchy bits on your fried chicken, slowly drizzle 1/2 cup of batter over remaining flour and toss it in with a fork to coat. Then follow the procedure for breading the chicken below.
5. Place chicken on the counter next to the flour bowl followed by the batter bowl.
6. Toss chicken in the flour mixture then dip in the batter and then place back in the flour.
7. Take the breasts that are in the flour mixture and push the mixture into the wet chicken making sure the chicken is thoroughly coated. This will help you achieve the crust and crunch you are looking for. Repeat this process with the remaining chicken.
8. Fry the chicken for about 15 minutes, turning occasionally until the chicken reaches an internal temperature of 165 degrees.

1. Top the bottom brioche bun with the buttermilk crispy chicken breast. Top the chicken with a generous amount of the slaw and the other bun and enjoy.