What is better than fried chicken with some light and crispy slaw? Unfried chicken and aioli slaw with fresh farm veggies! You might remember the chicken fingers. They come out right every time! The orange zest and fresh breadcrumbs are the keys to these. I had a special request for these chicken fingers last week and finally got around to making them. We happened to have some shredded cabbage from the farm in the fridge and I got the urge to make coleslaw inspired by a friend. When I went to my college friend’s wedding last year, her now husband made this amazing coleslaw and was kind enough to give me a roadmap to recreate it at home. He used homemade aioli as dressing for the slaw. Mary and I took a few liberties and came up with this basil version which was a perfect complement to the chicken. Throw in some extra fresh veggies and you have a perfect meal and a new staple in our house!
3 egg yolks
1-3 cloves of garlic, pressed (depending on your taste)
2 T Lemon Juice
Salt and pepper
A few dashes of Tabasco
About a cup of olive oil
Handful of fresh basil
Add the egg yolks, garlic, lemon zest, lemon juice, Tabasco, salt and pepper to a food processor or blender. Process until combined. Turn on the processor and VERY slowly add a thin stream of olive oil. The consistency will change as you go turning more liquidy and then to a thick sauce. Martha says you can hear it change, and you can! When you get to a mayonnaise consistency stop and add the basil. Pulse a few times to combine. Use on everything (just plan on feeding it to everyone you want to be in contact with for the next day or so thanks to the garlic)!
1 Small Head of Cabbage, shredded
2 Carrots, shredded
6 Small Green Onions
3 T Red Wine Vinegar
Juice of Half an Orange
Salt and Pepper
Combine all ingredients and toss. Dress with desired amount of aioli, thinning it out a bit with the liquid to make it easier to distribute. Enjoy!
Make these delicious chicken fingers and serve with coleslaw and aioli or the sauce of your choice!