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-2 chicken breasts

2 cups buttermilk

50ml pickle juice

-2 tbsp of Firebarns Original

-2 tbsp of salt

-1 cup buttermilk

-1 egg

-2 tbsp of Firebarns Original

-1 cup flour

-1/4 cup cornstarch

-1 tsp. cayenne pepper

-1 tsp. paprika

1 tsp. smoked paprika

-1 tsp garlic powder

-1 tsp. cracked pepper

4 tbsp. melted butter

-1 tbsp. honey

-1 cup shredded cabbage

-1/4 cup coarsely chopped red onion

1 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. apple cider vinegar

-1/4 cup mayo

2 tbsp. Firebarns Original

-1 drizzle of olive oil

-2 buns


Salt and pepper to taste

In a large bowl, combine 2 cups buttermilk, pickle juice, 2 tbsp Firebarns Original and 2 tbsp salt. Stir in chicken breasts, cover and marinate for 2 to 24 hours in the refrigerator.

In a small bowl, combine cayenne, paprika, smoked paprika, garlic powder and pepper.

In a large bowl, combine flour, cornstarch, 2 tablespoons of the cayenne mixture.

In another bowl, combine 1 cup buttermilk, 1 egg and 2 tbsp Firebarns Original.

Preheat oil to 375F, remove breasts from marinade and dip into flour mixture, then into egg and buttermilk mixture and back into flour mixture. Cook in oil for about 10 to 15 minutes or until internal temperature is 165F. (Cooking time may vary depending on size of breasts.

In a bowl, combine melted butter, 2 tbsp. cayenne spice mix, 1 tbsp. honey and brush fried chicken with mixture.

In a bowl, combine honey, Dijon mustard and apple cider vinegar. Then add the cabbage and onion. Mix well and set aside.

Combine mayo, 2 tablespoons Firebarns Original and olive oil.

Toast the buns in the oven, serve with the mayonnaise, chicken, coleslaw and pickles.

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