Pan Fried Chicken Sandwich

Ingredients

• 1 cup buttermilk
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• Salt and freshly ground pepper
• 2 boneless chicken breasts, skin-on, split
• 1 cup all-purpose flour for dredging, plus additional if necessary
• 1 cup grapeseed, corn, canola, or other neutral oil
• 4 biscuits
• 1 cup of your favorite slaw, either store-bought or homemade

Directions

1. In a shallow baking dish, stir together the buttermilk, honey, and mustard with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken, turning it so every piece is coated. Cover the dish and refrigerate the chicken for at least 3 hours, or up to overnight.
2. Pour the flour into a broad, shallow dish, a pie plate is just right, and add a little salt and pepper. Lift the chicken out of the marinade, pausing briefly so the excess can drip off, then coat each piece thoroughly in the seasoned flour.
3. Warm the oil over medium heat in a skillet or saute pan that will hold the chicken comfortably without packing it in. After the oil has heated for a full minute, place the chicken in the pan. Cook for 6 to 7 minutes on each side, until the coating is golden brown. Once you turn the chicken, reduce the heat to medium. While the chicken cooks, bake the biscuits.
4. Build the sandwiches with a pan-fried chicken breast half on each biscuit bottom, then add a few heaping tablespoons of cole slaw, a dab of mayo, and, naturally, the biscuit tops.