Panko Honey-Fried Chicken and Napa Slaw

Panko Honey-Fried Chicken and Napa Slaw
Makes 4
Prep 25 m
Chill 60 m
Cook 8 m


Napa Slaw

Fried Chicken



  1. 1 of 1 In a large bowl, combine napa cabbage, snow peas, carrots and red cabbage. Whisk yogurt, milk, honey, lemon juice, mustard, salt and pepper. Stir in parsley. Fold mixture into slaw. Cover and refrigerate 1 hour.


  1. 1 of 2 Dip chicken in honey mixture. Coat with panko.
  2. 2 of 2 In a large skillet, heat 3 tbsp of the oil over medium-high heat. Season chicken with 1/4 tsp of the salt and the pepper. Add half to pan; cook 1 to 2 minutes per side or until internal temperature reaches 160 degrees . Add remaining 2 tbsp oil; cook second batch. Remove to a plate and season with remaining 1/4 tsp salt. Serve chicken topped with slaw.
Nutrition Information for Panko Honey-Fried Chicken and Napa Slaw
Servings Per Recipe: 4
Per Serving: 2 g sat. fat, 66 mg chol., 21 g Fat, total, 523 kcal cal., 6 g fiber, 57 g carb., 746 mg sodium, 29 g pro.