# Ingredients:
→ Chicken Marinade
01 - 4 boneless, skinless chicken breasts
02 - 8 fl oz apple cider
03 - 1 tablespoon Dijon mustard
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ Breading
08 - 1 cup all-purpose flour
09 - 2 large eggs, beaten
10 - 1 cup panko breadcrumbs
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon salt
→ Frying
13 - Vegetable oil, for frying (approximately 1.3 cm deep)
→ Slaw
14 - 1 cup shredded green cabbage
15 - ½ cup shredded carrots
16 - ¼ cup thinly sliced red onion
17 - 2 tablespoons mayonnaise
18 - 1 tablespoon apple cider vinegar
19 - Salt and pepper, to taste
→ Assembly
20 - 4 brioche buns
21 - 2 tablespoons softened butter
22 - Optional: sliced pickles
# Directions:
01 - Combine apple cider, Dijon mustard, garlic powder, onion powder, salt, and black pepper in a bowl. Add chicken breasts and marinate covered in the refrigerator for at least 20 minutes, up to 2 hours for enhanced flavor.
02 - Mix shredded cabbage, carrots, red onion, mayonnaise, apple cider vinegar, salt, and pepper in a bowl. Refrigerate until ready to assemble.
03 - Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko combined with smoked paprika and salt. Remove chicken from marinade, pat dry, dredge in flour, dip in eggs, then coat evenly with panko mixture.
04 - Heat vegetable oil to 350°F in a large skillet with about ½ inch depth. Fry chicken breasts for 4 to 5 minutes per side, until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Spread softened butter on brioche buns and toast in a pan over medium heat until golden brown.
06 - Place crispy chicken on bottom bun, top with slaw and optional pickles, then cover with top bun. Serve immediately.
