Crispy Chicken with Rye Bread, Mustard, and Sweet and Sour Red Cabbage

• 1 loaf (about 1 pound) stale rye bread
• 1 1/2 tablespoons caraway seeds
• 4 teaspoons kosher salt
• 2 1/2 teaspoons freshly ground black pepper
• 8 small boneless, skinless chicken thighs
• 2 cups all- purpose flour
• 2 large eggs, beaten
• Expeller-pressed vegetable oil
• Mustard Sauce (recipe follows)
• Sweet and Sour Red Cabbage (recipe follows)
• 1/4 cup good-quality Dijon mustard
• 1/4 cup chicken stock, preferably homemade (page 177), or water
• Big pinch of kosher salt
• (serves 4)
• 1 tablespoon expeller-pressed vegetable oil
• 1 small red onion, cut in half and thinly sliced lengthwise
• 1 small head of red cabbage, cored and sliced (5 to 6 cups)
• 1 tablespoon turbinado sugar
• 1 1/4 teaspoons kosher salt
• 1/2 cup cider vinegar
• 1/4 cup red wine vinegar
• (serves 4 generously)

1. Remove the crust from the bread and tear the bread into bite-size chunks.
2. Grind the chunks, in batches, in a coffee grinder or food processor until it is more or less uniformly ground but still coarse.
3. Spread the crumbs on a baking sheet and let them dry out at room temperature for at least 2 hours (or put them in a 250F oven for 20 minutes).
4. Measure out 6 cups of crumbs into a large bowl, and add the caraway seeds, 1 teaspoon of the salt, and 1 teaspoon of the pepper.
5. Heat one or more large cast-iron skillets over medium-high heat.
6. Season the chicken with 2 1/2 teaspoons of the salt and 1 teaspoon of the pepper.
7. Mix the flour in a bowl with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
8. Dip each piece of chicken in the flour, shake off any excess, and then dip in the beaten egg.
9. Make sure each piece gets thoroughly covered with egg.
10. Dredge the chicken pieces one by one in the bread crumbs, shaking off any excess.
11. Swirl 3 tablespoons oil into the hot skillet.
12. Lay as many pieces of chicken in the pan as will comfortably fit, and lower the heat.
13. Cook, rotating the chicken and the pan frequently, for 4 to 5 minutes, until the chicken is dark golden brown.
14. Flip the chicken and add another 1 tablespoon oil.
15. Cook for another 4 to 5 minutes, until the chicken is crispy, golden brown, and cooked through.
16. If at any point the pan seems too dry and the bread crumbs start to burn, add a little more oil.
17. Serve with mustard sauce and cabbage.
18. Whisk together the mustard, stock, and salt, and heat in a small nonreactive saucepan until just hot.
19. Heat a large saute pan over medium heat, and add the oil and onion.
20. Saute for 2 to 3 minutes, until softened and fragrant.
21. Add the cabbage, sugar, and salt, and toss and cook for 2 minutes.
22. Add the vinegars, toss again, and lower the heat.
23. Cover and cook, stirring occasionally, for about 20 minutesadding a little water as needed to keep it moist but not brothyuntil tender.
24. The cabbage will go from its raw purple to lavender to bright violet as it softens.

stale rye bread, caraway seeds, kosher salt, freshly ground black pepper, chicken, flour, eggs, vegetable oil, mustard sauce, sweet, mustard, chicken stock, salt, expellerpressed, red onion, head of red cabbage, turbinado sugar, kosher salt, cider vinegar, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/crispy-chicken-with-rye-bread-mustard-and-sweet-and-sour-red-cabbage-377692 (may not work)