2pounds(907g)thin chicken cutlets or boneless chicken breasts
1 ¾cups(219g)all-purpose flour
1teaspooncayenne pepper
½teaspoongarlic powder
1teaspoonsalt
½teaspoonpepper
12ounces(340ml)beer
Canola or peanut oil for frying
For the slaw
5ounce(142g)container plain Greek yogurtabout ½ cup
2tablespoonsDijon mustard
½cup(118ml)white wine vinegar
Zest from one lime
Salt and pepperto taste
14ounce(397g)bag coleslaw mix
Instructions
In a large bowl whisk together flour, cayenne, garlic powder, salt, pepper and beer. Mixture should be thick but pourable. Let mixture rest for 20 minutes.
If using whole chicken breasts, carefully slice each breast in half horizontally. If necessary, pound to an even thickness. The more uniform the chicken cutlets, the more evenly they will fry. The thinner the chicken cutlets, the quicker they will fry.
Heat about ¾ inch of oil in a heavy bottomed skillet to 325 °F (163 °C).
Dip chicken in beer batter mixture to fully coat and allow excess to drip off. Carefully place each battered piece into the skillet. Do not over crowd the pan. Fry in batches if necessary.
Fry for 12-15 minutes, turning once until chicken is cooked through. Transfer to a baking sheet lined with a cooling rack to allow excess oil to drip off.
To prepare the slaw, whisk together Greek yogurt, mustard, white wine vinegar, lime zest, salt and pepper. Stir in coleslaw mix.
Serve on your favorite bun topped with a scoop of coleslaw.