Ingredients
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Directions
- Preheat oven to 375°F.
- Season the boneless leg meat with Kosher salt and pepper and spoon habanero bacon jam over chicken. Roast in the oven for 15-18 minutes or until 165°F internal temperature is reached.
- Lightly brush sourdough bread slices with liquid butter and toast until golden brown.
- Deep fry potato barrels at 350°F until crispy.
- To plate, line a small rectangular serving tray with butcher paper. Slice chicken on a bias and place onto tray. Portion ½ cup of coleslaw and serve alongside chicken, potato barrels, and toasted sourdough bread slices. Garnish with a dill pickle spear.
Ingredient availability varies by location*
