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Who doesn’t love a good classic chicken sandwich?  Well, being a chef, I will make it more than a regular chicken sandwich.   My version has a garlic aioli, kale & shallot slaw on a toasted brioche bun.  I used Springer Mountain Farms Chicken because their products are NON-GMO and American Human Certified.  Check out my recipe below for step-by-step directions and ingredients.  Click my link to sign up for emails and coupons https://www.springermountainfarms.com/southern-temptation-coupon-page?rq=Southern%20T

Ultimate Fried Chicken Sandwich w/ Kale Slaw

Prep Time: 20 minutes

Cook Time: 15 minutes

Marinating: 1-4 hours

Total Time: 45 minutes

Servings: 4 sandwiches

Kale Slaw

1/2 cup mayonnaise

1 tbsp Dijon mustard

1 garlic clove minced

1/2 lemon juiced or 1 tablespoon white wine vinegar

Salt and pepper

½ bag of Chopped Kale Salad Mix

¼ cup sliced shallots

Salt and pepper


For the Kale Slaw Dressing

Mince up the garlic, and add mayo, lemon juice, and dijon, together in a bowl. Salt and Pepper to taste

Taste the kale slaw dressing and adjust the seasoning with salt and fresh cracked pepper. Refrigerate until ready to use. Peel the red onion, cut it in half, and then julienne it very thinly sliced.

Mix all the cut-up vegetables in a big bowl, and mix the kale slaw dressing in until adequately coated. Refrigerate for 20 minutes before serving.


Garlic Aioli

3 cloves garlic

Kosher salt, as needed

1 tablespoon Sunshine All Purpose Seasoning

1 cup mayonnaise

2 1/2 teaspoons fresh lemon juice

Crush the garlic cloves with the flat of a knife and remove the skin. Then mince the garlic very finely.

Add the garlic to a small bowl, season, and whisk together with mayonnaise, lemon juice, and ¼ teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.


For The Chicken Sandwich


2 boneless skinless Chicken breast; cut into half.

Vegetable Oil, for deep frying

2 egg whites

1-2 tab hot sauce

1 tsp Paprika

1 tsp Salt

1 tsp (each) Onion Powder, Garlic Powder, Black Pepper, Cayenne Pepper


1 3/4 cups All Purpose Flour

2 tsp Paprika

1/2 tsp (each) Onion Powder, Garlic Powder, Cayenne Pepper

1/4 tsp Black Pepper

4 Burger Buns, toasted

sliced pickles (optional)


In a medium-sized mixing bowl, combine egg whites, hot sauce with 1 tsp salt & paprika, 1/2 tsp onion powder, garlic powder, white pepper, and cayenne pepper. Add in chicken breast and use your tongs to ensure they’ll all be even be coated. Cover with cling film, then marinate in the fridge. I highly recommend a minimum of 1 hour. Take the chicken out of the fridge 30mins before needed to bring it close to room temp.

In a shallow dish, combine 1 3/4 cups flour with 2 tsp paprika, 1 tsp baking powder, salt and oregano, 1/2 tsp onion powder, garlic powder and cayenne pepper, and 1/4 tsp black pepper. One by one, dredge the breast through the flour, making sure you coat it entirely each time. Get in all the cracks and crevices of the chicken to create lots of craggy bits on the batter. Place to one side.

In a large pot or deep pan, heat up 3-4 cups oil to 180C/356F. Place in 2-3 chicken breasts and fry for 3-5 mins on each side or until deep golden and crunchy. The internal temp of the chicken should reach 165F (will continue cooking slightly as it rests). The temp of the oil will likely drop when the chicken starts frying, and that’s fine, but make sure the chicken’s internal temperature is 165 degrees. Carefully remove and rest on a wire rack or paper towel.

Serve: Take a toasted bun and put some garlic aioli on the bottom, then add crispy chicken, slaw, pickles, and top with the bun. Enjoy!

(Photo credit: Indi Hamption)

Shepherd’s pie originated in the 1700s in Ireland. During this time, money was tight for families. Housewives were left trying to use every bit of food they had. Nothing could go to waste when you weren’t sure you’d have fresh food again. I decided to make my version of the comfort food classic and replace the beef with chicken.   I used Springer Mountain Farms ground chicken with mushrooms and other tasty vegetables.

This is one of those one-pot meals that, ideally, you would use leftover mashed potatoes on; however, you can also make them fresh for this recipe. Perfect when you are low on time but want something filling, especially on winter days.

Check out my recipe below for the list of ingredients and the step by steps instructions on how to create this wonderful dish.

– Chef Mark Phillips


Easy Chicken & Mushroom Shepherd’s Pie

Servings: 4

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins


  • 1 Tablespoon olive oil
  • ¾ cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 lb. SMF Ground Chicken 
  • 2 Tablespoons flour
  • ½ teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary 
  • 1 cup chicken broth
  • Salt/Pepper
  • 1/2 cup carrots, diced 
  • 1/2 cup French green beans, chopped 
  • 1/2 cup mushroom, large chop 
  • 3 cups mashed potatoes, room temperature 


Prepare the Filling

  • Preheat oil in a large pan over medium-high heat. Add the diced mushrooms and onions. Saute for 3 minutes. Add the garlic and cook for 1 minute.
  • Increase heat to high. Add the ground chicken. Cook and crumbled until cooked through. 
  • Reduce heat to medium-high. Sprinkle in the flour and toss to coat. Add the rosemary and thyme. Cook for 1-2 minutes.
  • Deglaze the pan with the Chicken broth. Add carrots and green beans. Use a silicone spatula to scrape up any brown bits from the pan, this adds flavor to the filling. Season with salt/pepper. Taste and adjust seasoning as needed. Remove from heat.


  • Transfer to a lightly greased 9-inch pie pan or 7 x 11 casserole dish. Carefully spread warm mashed potatoes on top.


  • Set the oven rack about 5 inches away from the broiler. Set to a high broil, 550 degrees.
  • Broil for about 5 minutes watch it after 2 minutes, it will go from perfectly browned to burned quickly.
  • Remove from heat and serve.

Whether you want to bring something tasty and fun to a potluck event or add a new appetizer to your holiday menu. My BBQ Sweet Chili Chicken Meat balls are a great alternative to traditional beef meatballs and are full of flavor. Springer Mountain Farms ground chicken is what I used. Here is the link to their products Products — Springer Mountain Farms

Have fun cooking and entertaining!

Chef Mark Phillips 

BBQ Sweet Chili Chicken Meatballs 

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

4-5 servings 


  • 1 lb ground chicken
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3/4 tbsp Worcestershire
  • 1 tbsp Olive oil more for pan frying
  • 1/3 cup + 2 tbsp breadcrumbs (I used #glutenfree) 
  • egg, whisked
  • 1/2 cup BBQ sauce
  • 1/4 cup sweet chili sauce
  • Garnish: green onion, chopped



1.      Preheat oven to 425F and prepare a greased baking sheet.

2.      In a large bowl, combine ground chicken, garlic powder, onion powder, salt, pepper, Worcestershire, one tablespoon of olive oil, breadcrumbs, and egg. Mix to combine.

3.      Roll the ground chicken mixture into small meatballs. This recipe makes about 15 meatballs.

4.      Place each meatball on the baking sheet and bake at 425F for 15 minutes. After the timer is up, an option to pan fry for a crispy edge in olive oil or other cooking oil over medium-high heat.

5.      After crispy edges are obtained, pour in half a cup of BBQ sauce and 1/4 cup of sweet chili sauce and toss to coat.

6.      Garnish with parsley and serve.

Who doesn’t love chicken that is crispy, spicy, and sweet!  This recipe I created for “Springer Mountain Farms” will surely be a hit for date night or family dinner.  In this particular recipe, I pair it with steamed rice.  For those who are #glutenfree, you have to replace the soy sauce with coconut aminos and you are in for the win!

If you want to cut back on fried foods, you can also do this recipe in your #airfryer.  After step one, pre-heat your air fryer to 375 degrees, spray your air fryer basket with oil, and add your chicken; spray your chicken and cook for 5-7 mins, then turn and cook for another 5 mins.  (Chefnote: do this in batches, so you don’t overcrowd the air fryer). Continue to step two and complete the cooking process.

To order Springer Mountain Farms “Chicken Thighs” click this link Boneless Skinless Thighs — Springer Mountain Farms

Grab your apron, and let’s get cooking!

– Chef Mark Phillips


Spicy Honey Garlic Chicken


Yields: 4

Prep: 20 mins

Cook: 25 mins

Total: 45 mins



1.5 pounds of boneless chicken thigh (cut into bite-size pieces)

2 tbsp of Soy Sauce

1 tsp of Black Pepper

1 tsp of Garlic Powder

2 tbsp of Corn Flour/Corn Starch

8 cloves of Garlic Chopped

1 tbsp olive oil

2 tbsp of Korean Chilli Paste

3 tbsp of Honey

1 tbsp of Soy Sauce

2 tbsp of Water

1/4 cup diced red bell peppers

1/4 cup diced red onion


  1. Marinate chicken with soy sauce, black pepper, garlic powder, and 2 tbsp of cornflour. Set aside for 1 hour.
  2. Cover the chicken with cornflour. medium-high heat oil for 2-3 minutes or until golden brown. Optional but highly recommended, double fry for another 1-2 minutes after removing from the heat for extra crispiness.
  3. In a pan add oil, peppers and onion and sauté of medium high heat for 2-3 minutes then add in Korean Chilli Paste, Honey, 1 tbsp of soy sauce, and 2 tbsp of water.
  4. Turn the heat up to medium-low and mix till everything is thoroughly mixed well.
  5. Add in garlic and mix for another 1-2 minutes.
  6. Add in the chicken and make sure every piece of chicken is covered in the sauce.
  7. Finish off with sesame seeds.