Mix all wet-mix ingredients in a bowl. Add the chicken. Cover the bowl and place in the fridge for one to two hours to marinate.

Meanwhile, prepare the dry mix by mixing everything together in a shallow dish. Prepare the spice mix by mixing it all in a small bowl. Set aside.

Remove the chicken from the fridge and add six tablespoons of the wet mix into the dry mix. Using your hands, mix it together until you get a crumble-like consistency.

Bread the chicken cutlets by coating them in the dry mix on both sides.

Heat about one to two inches oil in a large

skillet on high heat. Once the oil is hot, lower the heat to medium and add two to three pieces of chicken at a time.

Fry for about three minutes per side (depending on the thickness of the chicken) or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Remove the chicken cutlets from the skillet and place them on a baking sheet lined with a wire rack. Sprinkle some of the spice mix onto the chicken while hot.

Mix the first five ingredients in a large bowl.

Add the broccoli slaw and mix again until everything is fully incorporated. Allow to sit for at least 10 minutes before serving.

Mix all ingredients together in a small

bowl.

Store in an airtight container in the fridge for five days.

Cut the donut in half (like a bun)

and smear the classic dressing on

both sides.

Add a few pickles and some fried onions, and top with fried chicken.

Place the broccoli slaw over the chicken and cover with the other half of the donut.