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CRISPY FRIED CHICKEN CLUB

Prep/Cooking Time: 45-60 Minutes

Printable Version

Ingredients

  • 1 Kilo chicken breast (140g)
  • Flour
  • Panko crumbs
  • 2 Eggs
  • 1 Sourdough loaf
  • 200g Bacon
  • 120g Swiss cheese
  • 200ml Mayonnaise
  • 2 Lemons
  • 1 Small can Chipolte
  • 4 Beef tomatoes
  • 1 Chinese long cabbage
  • Salt
  • Pepper

Instructions

  • Take the chicken breasts and remove any bone or sinue
  • Butterfly the breasts lengthways 
  • Pane the flattened chicken with the flour, egg and panko crumbs
  • Reserve in the fridge covered till needed

 

  • Place the bacon on a papered tray
  • Place the bacon in a preheated oven around 180c for 5 minutes
  • Check the bacon after 5 minutes to see if it is crispy
  • If the bacon is not crispy cook a little longer
  • Once crispy remove from the heat and leave to cool on paper 
  • Once cooled reserve at room temperature till needed

 

  • Place the mayonnaise in a mixing bowl with the canned chipolte
  • Add to the bowl the juice from the lemon
  • Blend with an imersion blender till smoothe
  • Season the mayonnaise with salt and pepper
  • Reserve in the fridge till needed

 

  • Slice the sourdough roughly 3/4" thick
  • Slice the beef tomatoes roughly 1/4" thick
  • Shred the cabbage and place in a bowl
  • Add to the cabbage a generous pinch of salt
  • Cover the cabbage and leave for 1 hour
  • After an hour the cabbage will have released some water.
  • Move the cabbage to a clean dry container and reserve in the fridge till needed

To serve

  • Place the chicken in the fryer and cook till golden brown and crispy
  • Whilst the chicken is cooking toast the sourdough and re-heat the bacon
  • Once the sourdough is toasted spread both pieces on one side with the chipolte mayonnaise
  • On one side add the cabbage and sliced tomatoes
  • Once the chicken is cooked place on top of the tomatoes
  • Add the cheese, bacon and top with the second slice
  • Cut in half and serve with french fries