Fried Chicken And Waffle Sandwich With Potato Salad And Collard Slaw

• 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
• 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)
• 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
• 1 frozen waffle
• 1/2 tablespoon butter
• 1/2 tablespoon honey

1. 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.
2. 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.
3. 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 350u0b0F. 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.
4. Fry 2 pieces chicken until golden brown and cooked through, turning once, 5 to 6 minutes. (The chicken should reach an internal temperature of 165u0b0F.) Repeat with remaining 2 pieces chicken. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
5. 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.
6. The leftover potato salad and slaw can be refrigerated for up to 3 days.

potatoes, kosher salt, mustard, wholegrain mustard, cider vinegar, shallot, black pepper, olive oil, yogurt, lemon zest, lemon juice, pepper, clove garlic, salt, black pepper, collard greens, green cabbage, carrot, flour, cayenne pepper, kosher salt, black pepper, eggs, hot sauce, bread crumbs, vegetable oil, chicken cutlets, frozen waffle, butter, honey

Taken from www.epicurious.com/recipes/food/views/fried-chicken-and-waffle-sandwich-with-potato-salad-and-collard-slaw-51234680 (may not work)