Instructions

Prepare the Chicken

1. Add the milk and vinegar to a large container and mix well.
2. Add the pieces of chicken, cover and set aside in the refrigerator overnight.
3. The coleslaw can also be prepared the day before.

Prepare the Coleslaw

1. In a large bowl, combine the cabbage, carrots and salt and work everything together using your hands.
2. Cover with plastic and set aside on the counter for 10-15 minutes until the cabbage is tender and has released liquid. Discard the liquid.
3. Add the white balsamic, water, sugar, mustard seed and shallots and pepper to a small pot and bring everything to a boil.
4. Remove it from the heat and pour over the cabbage mixture and toss everything together.
5. Cover and let sit at least 30 minutes, or overnight for best results.

Prepare the Hot Honey

1. Add the honey and the espelette pepper to a medium saucepot and bring to a boil.
2. As soon as it has boiled, remove from the heat and cool.

Fry the Chicken

1. Add the vegetable oil to a large pot and heat to 350°F. 
2. In a large bowl, add the flour, salt, cayenne pepper, garlic powder, and white pepper and mix everything together.
3. One at a time, remove the pieces of chicken from the milk and liberally dredge in the flour mixture, coating each piece of chicken with flour.
4. Drop a few pieces of the chicken into the hot oil and fry for 10-15 minutes until the chicken is golden brown and reaches 165°F.
5. Repeat until all the chicken is fried.
6. Serve with the coleslaw and drizzle the spicy honey all over the chicken.