Fried Chicken with Rosemary Honey, Cornbread, Potato Salad and Broccoli Slaw

In a large resealable food storage bag, add buttermilk, Dijon mustard, hot sauce, 1 Tbsp onion powder, 1 tsp salt, 1 tsp mustard powder, 1 tsp black pepper, dried thyme and chicken pieces. Remove air from bag, seal, and refrigerate overnight.

Meanwhile, in another large resealable food storage bag, mix together flour, paprika, baking powder, garlic powder, remaining 1 Tbsp onion powder, 3 tsp salt, 1 tsp dry mustard and 1 tsp black pepper. Set aside.

Working in batches, remove chicken from marinade and coat in reserved seasoned flour mixture. Discard marinade and any leftover seasoned flour.

Set a large, deep-sided skillet over medium-high heat, add oil to a 1 1/4-inch depth and heat to 340ºF.

Working in batches, carefully add chicken pieces skin side down into hot oil and fry until deep golden brown and crispy, about 10 minutes per side, turning only once.

Transfer chicken to a baking sheet and keep in a 350ºF oven while frying remaining pieces.

Bring honey, butter, 1 rosemary sprig, and a pinch each of salt and pepper to a simmer in a small saucepan over medium-low heat. Remove from heat and let steep for 30 minutes before serving.

Tie remaining rosemary sprigs together. Dip the rosemary brush into the honey and use to drizzle over chicken.

In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt until blended. Set aside.

In another bowl, whisk together eggs, milk, oil, butter and corn kernels, then stir into dry ingredients until just combined.

Spoon batter into a greased 10-inch cast iron skillet or 2 quart baking dish and bake on centre rack of preheated 425°F oven until a toothpick inserted into centre comes out clean, about 20 minutes.

Let cornbread cool in pan 5 minutes, then carefully turn out to wire rack and let cool completely.

Place potatoes in a large pot of cold salted water, bring to a boil over medium-high heat, then reduce heat to low and simmer until potatoes are fork-tender, about 15 minutes. Drain and let cool for 10 minutes.

Meanwhile, in a medium skillet over medium-low heat, heat oil and melt butter. Add onions and thyme and cook, stirring occasionally, until onions are golden brown, about 15 minutes. Transfer onions to a plate and let cool slightly.

In a large bowl, stir together dill, mayonnaise, pickles, pickled jalapeños, pickled jalapeño liquid, and salt. Gently fold in potatoes and onions. Season to taste with black pepper and serve immediately.

In a bowl, toss together florets and shaved broccoli, carrot, peanuts and mint. Set aside.

In a small bowl, whisk together vinegar and mustard, whisk in oil a few drops at a time until blended.

Add dressing to broccoli mixture and toss to combine, then arrange on a serving platter.