Fried Chicken and Waffle Sandwich with Potato Salad and Collard Slaw Recipe | Epicurious

Ingredients

• 2 pounds small new potatoes
• 1 1/2 teaspoons kosher salt, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons cider vinegar
• 1 medium shallot, diced
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 3/4 cup plain low-fat Greek yogurt
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 small habanero pepper, seeded and finely diced (about 1/2 teaspoon)
• 1 large clove garlic, finely grated
• 1/2 teaspoon salt
• 1/2 bunch collard greens, center ribs removed, thinly sliced crosswise (about 3 cups)
• 1/4 medium green cabbage, cored and thinly sliced (about 3 cups)
• 1 medium carrot, julienned (about 1 cup)
• 3/4 cup all-purpose flour
• 1/8 teaspoon cayenne pepper
• 1 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 eggs
• 3 dashes hot sauce
• 1 cup plain bread crumbs
• Vegetable oil, for frying
• 4 (3-ounce) chicken cutlets, pounded to 1/4-inch thickness
• 1 frozen waffle
• 1/2 tablespoon butter
• 1/2 tablespoon honey