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CRISPY FRIED CHICKEN CLUB

Prep/Cooking Time: 45-60 Minutes

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