Southern Panko Fried Eggs & Chicken on Sourdough<h4>Chef John Malik</h4>

Southern Panko Fried Eggs & Chicken on Sourdough

Chef John Malik

Prep: 20 Cooking: 20 Serves: 4


  • 5 Born Free Eggs
  • 4 slices sourdough bread
  • 2 cups panko-style breadcrumbs
  • 2 six-ounce boneless skinless chicken breasts, sliced in half horizontally
  • 1 1/2 cups all-purpose flour
  • 1 quart vegetable oil
  • Salt & Pepper
  • White Vinegar


Sriracha Mayonnaise:

  • 1 cup mayonnaise
  • 2 tablespoons Sriracha hot sauce


Hot Honey:

  • 1 cup honey
  • 1 cup of your favorite hot sauce


Vinegar Slaw:

  • 1 cup green cabbage, shredded
  • 1 cup purple cabbage, shredded
  • 1 large carrot, peeled & shredded
  • ½ yellow onion, thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon fresh black pepper
  • ¼ cup apple cider vinegar
  • 1 tablespoon freshly chopped parsley
  • 2 tablespoons extra virgin olive oil


  1. In a 4-quart stock pot, bring to boil two quarts of water with one tablespoon white vinegar.
  2. Into a small steel bowl, crack four Born Free eggs, taking care not to break the yolks.
  3. Turn off heat under the pot, slide the eggs into water then place lid on pot.
  4. Leave eggs in water for exactly three minutes, then use slotted spoon to remove eggs and gently place on sheet pan with paper towels then place in the refrigerator.
  5. In a large bowl, mix ingredients for slaw then place in refrigerator.
  6. Mix mayonnaise with the Sriracha and place in a small mason jar.
  7. Mix honey and hot sauce and place in separate small mason jar.
  8. Add vegetable oil into a 4-quart stockpot and place over medium heat.
  9. In the small bowl add flour, season with salt and pepper and whisk together.
  10. Into second bowl add panko crumbs.
  11. Into third bowl crack the final Born Free egg, add a few tablespoons of cold water and whisk together. This is the egg wash.
  12. Bring oil temperature between 330F and 350F.
  13. Salt and pepper chicken breast pieces, coat in seasoned flour, then dip into egg wash, then back into seasoned flour. Carefully place in hot oil, one or two pieces at a time.
  14. Fry to an internal temperature of 165 degrees Fahrenheit, which should take about 6-8 minutes.
  15. Remove from oil onto cooling rack, allow oil to return to at least 330 degrees then fry the other two pieces.
  16. On each dinner plate, place slice of lightly toasted sourdough, spoon a generous tablespoon of mayonnaise.
  17. Once chicken is fried, place one piece on top of sourdough then place a quarter cup of slaw on top of each piece of chicken.


Panko Fried Eggs:

  1. Remove eggs from refrigerator. Using slotted spoon, carefully coat each egg in seasoned flour, then egg wash, then the panko breadcrumbs.
  2. Gently place egg into hot oil (330F to 350F) and fry for 30 seconds.
  3. As soon as each egg is done, place on top of the slaw and chicken.
  4. Once all eggs are finished, turn off heat under oil and drizzle a teaspoon of spicy honey on top of egg then serve.