Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw

For the potato salad:

2 pounds 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 teaspoon black pepper

1/4 cup olive oil

For the slaw:

3/4 cup plain low-fat Greek yogurt

1 teaspoon lemon zest

2 tablespoons lemon juice

1/2 small habanero pepper seeded and finely diced (about 1/2 teaspoon)

1 large clove garlic finely grated

1/2 teaspoon salt

1/4 teaspoon black pepper

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

1/4 medium green cabbage cored and thinly sliced (about 3 cups)

1 medium carrot julienned (about 1 cup)

For the fried chicken:

3/4 cup all-purpose flour

1/8 teaspoon cayenne pepper

1 1/4 teaspoons kosher salt divided

1/2 teaspoon black pepper divided

2 eggs

3 dashes hot sauce

1 cup plain bread crumbs

Vegetable oil, for frying

4 (3-ounce) chicken cutlets pounded to 1/4-inch thickness

For the sandwich:

1 frozen waffle

1/2 tablespoon butter

1/2 tablespoon honey



Make the potato salad:

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 teaspoon 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.

Make the slaw:

Whisk the yogurt, 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.

Fry the chicken:

Mix the flour, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon 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 350°F. 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 165°F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.

Assemble the sandwich:

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.