
Crispy Rhubarb Pockets
You can never have too many side dish recipes, so give Crispy Rhubarb Pockets a try. Watching your figure?
Place the chicken on a large cutting board and dry them with a paper towel.
Cut in half (each 12-oz chicken breast will result in two 6-oz crispy fried chicken sandwiches).
Season the chicken breasts with paprika, onion powder, garlic powder, kosher salt, and black pepper.
Pour the buttermilk into a mixing bowl and add the hot sauce. Stir.
Mix well. Do not dredge the chicken yet. Instead, wait until the oil is ready (see next step).
Carefully bring the temperature up to 350°F, checking with an instant-read thermometer.
Remove, add some coleslaw and a piece of chicken breast. Enjoy!
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