Skip to main content

Ingredients

  • 4 Thomas’® Original English Muffins
  • 2 chicken breasts, halved
  • 1 cup flour
  • salt & pepper
  • 6 eggs
  • ½ cup buttermilk
  • 2 cups cooking oil
  • ½ stick butter, melted
  • 2 tbsp hot sauce
  • ⅓ cup honey
  • 2 tbsp olive oil
  • 1 cup coleslaw
  • 1 cup queso
  • 1 jalapeño, sliced
  • plastic wrap

Directions

  1. In a shallow bowl or baking sheet, pour flour and add salt and pepper.
  2. In another bowl, whisk 2 eggs and buttermilk.
  3. Place one sheet of plastic wrap on a flat surface and place chicken breasts on top. Add another sheet and with a heavy pan or meat mallet, pound the chicken until flattened. Remove the plastic wrap and cut the chicken breasts into halves for a total of 8 pieces.
  4. Dredge each piece of chicken in flour, then into the egg mixture, and then back into the flour.
  5. In a medium Dutch oven, bring cooking oil to medium-high heat.
  6. Gently place each chicken piece in, cooking 3–4 minutes per side or until golden brown.Set aside to cool.
  7. While chicken cooks, whisk together melted butter, hot sauce, and honey.
  8. Bring a skillet to medium heat and add olive oil. Fry the remaining eggs and season with salt & pepper.
  9. Once cooled, toss chicken in the honey mixture.
  10. Split English Muffins with hands or a fork. Spread queso evenly on the bottoms, then top each with 2 chicken pieces, a fried egg, jalapeño slices, and coleslaw. Add the tops of the English Muffins and enjoy!

Find a store near you.

Get it delivered.

Friends don’t let friends eat boring bread.