Buttermilk Fried Chicken and Bacon Sandwich

Buttermilk fried chicken with bacon, frizzled onions, leaf lettuce, tomato and spicy chickpea aioli on a sesame bun

By: Mike Pollock - CANADA, Global Chef

Prep Time: 8 hours and 5 minutes
Cook Time: 10 to 15 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Buttermilk Fried Chicken Breast:
4 (5 ounce) raw, boneless and skinless chicken breast or 20 ounces cut into 4 equal size pieces
½ cup buttermilk
2 teaspoon Cajun seasoning, divided
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup all-purpose flour
Oil for deep fat frying

Parslied Garlic Butter:
2 Tablespoons softened butter
1 teaspoon finely chopped fresh garlic
1 ¼ teaspoons finely chopped fresh parsley

Crisp Bacon Recipe:
8 slices raw bacon

Smoky Chickpea Aioli:
2 ¼ teaspoons lemon juice
1/3 cup mayonnaise
1 ½ Tablespoons rinsed and drained low sodium garbanzo beans (chickpeas)
¾ teaspoon granulated garlic
½ teaspoon granulated onion
1 1/8 teaspoons dried chives
½ teaspoon smoked paprika
¾ teaspoon sriracha sauce
1/8 teaspoon Kosher salt

Frizzled Onions:
½ yellow onion, thinly sliced
2 Tablespoons all-purpose flour
1/8 teaspoon Kosher salt
1/16 teaspoon ground black pepper
Oil for deep fat frying

Buttermilk Fried Chicken and Bacon Sandwich
4 trimmed green leaf lettuce leaves
8 slices beef steak tomato
4 (4-inch) sesame seed hamburger buns

Allergens:

Eggs, Gluten, Milk, Mustard, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Buttermilk Fried Chicken Breast: Trim excess fat off chicken breasts. Butterfly to even thickness. In a stainless-steel bowl, combine buttermilk and 1 teaspoon Cajun seasoning. Mix well for marinade. Add chicken to marinade. Combine to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to marinate. Drain and discard excess when ready to fry. In a stainless-steel bowl, combine onion powder, garlic powder, 1 teaspoon Cajun seasoning and flour. Mix well. Dredge marinated chicken breasts in seasoned flour mixture to evenly coat. Place breaded chicken on a sheet tray. Deep fat fry chicken at 350 degrees Fahrenheit for 4 to 5 minutes or until golden brown and cooked through. Drain well. NOTE: Discard leftover flour mixture at end of meal preparation.
To Prepare Parslied Garlic Butter: In a stainless-steel bowl combine softened butter, garlic and parsley. Mix well. Place butter mixture on plastic wrap. Roll butter in plastic wrap to form round tube of butter. Place rolled butter in freezer to set. As needed, remove butter from plastic wrap. Slice in to 4 equal size disks. Store any leftover butter in refrigerator.
To Prepare Crisp Bacon: Line sheet pan with parchment paper. Arrange bacon on parchment paper. Do not overcrowd. Cook in a preheated 350-degree Fahrenheit standard oven for 10 to 13 minutes or until crisp. Remove from pans. Allow to slightly cool at room temperature before using.
To Prepare Smoky Chickpea Aioli: In a food processor, combine all ingredients. Process until smooth. Cover, and place in refrigerator until ready to use.
To Prepare Frizzled Onions: Rinse onion slices in cold water. Drain well. Combine flour, salt and pepper. Mix well. Combine onion and flour mixture. Toss to evenly coat. Shake excess flour from onion. NOTE: Discard leftover flour mixture at end of meal preparation. Deep fat fry onion at 350 degrees Fahrenheit until golden brown. Drain well.
To Prepare Buttermilk Fried Chicken and Bacon Sandwich: Preheat pan over medium high heat. Brush 1 disk of parslied garlic butter on the inside crown of each bun. Place bun, cut side down, and toast until lightly golden brown. Spread 1 Tablespoon smoky chickpea aioli on heel of each bun. In order, top with: 1 fried buttermilk chicken breast. 1 Tablespoon smoky chickpea aioli, 2 slices bacon, 1 leaf green lettuce, 2 slices tomato, 1/2-ounce frizzled onions. Spread 1 Tablespoon smoky chickpea aioli on crown of each bun. Place crown of bun on sandwich to close. Enjoy immediately!