Difficulty Hard
Cook Time 1 hr+
Heat None
Components 4 components
An elegant, elevated take on BBQ chicken that celebrates sophisticated flavors. Fresh blackberries and raspberries are combined with BBQ sauce and balsamic vinegar for a sweet-tart glaze, topped with crispy bacon, melted brie, fresh arugula, and a balsamic drizzle for a truly gourmet experience with perfect flavor balance.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz Boneless, skinless chicken breast1 cup Buttermilk1 Large egg1/2 cup All-purpose flour1/2 cup Potato starch1 tablespoon Chicken bouillon powder1/2 teaspoon Garlic powder1/4 teaspoon Black pepper1/2 teaspoon Salt2-3 cups (enough for 350°F deep frying) Beef tallow or lard for fryingMixed Berry BBQ Sauce 1/2 cup BBQ sauce (store-bought or homemade)1/4 cup (or frozen, thawed) Fresh blackberries1/4 cup (or frozen, thawed) Fresh raspberries1 tablespoon Brown sugar1/4 teaspoon Black pepperto taste SaltBerry Arugula Slaw 1/4 cup fresh arugula1/4 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced red onions2 tablespoons mayonnaise1 teaspoon honey1 teaspoon apple cider vinegar1/2 teaspoon sugar1/4 teaspoon celery seedpinch saltpinch black pepperBlueberry Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced1/4 cup fresh blueberries1 tablespoon brown sugar1 teaspoon apple cider vinegar1/4 teaspoon black pepperpinch saltBrie Goat Cheese Spread 1 ounce Brie cheese, rind removed1 ounce fresh goat cheese1 tablespoon cream cheese, softened1/2 teaspoon honey1/4 teaspoon garlic powderpinch black pepperpinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Berry Arugula Slaw Blueberry Bacon Jam Brie Goat Cheese Spread (on bottom bun) Mixed Berry BBQ Sauce (on chicken) Brie cheese slices (melted on chicken) Crispy bacon Candied pecans Onion rings Salty fries Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, paprika, garlic powder, onion powder, salt, and black pepper. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a small saucepan, combine fresh blackberries, raspberries, and BBQ sauce. 10 Add balsamic vinegar and brown sugar. 11 Bring to a simmer over medium heat. 12 Let simmer for 8-10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly. 13 Strain through a fine sieve if you prefer a smoother sauce, or leave berry pulp in for texture. 14 Season with salt and black pepper to taste. 15 Remove from heat. Drizzle over the fried chicken before assembly. 16 In a large bowl, combine shredded cabbage, carrots, and thinly sliced red onions. 17 In a small bowl, whisk together balsamic vinegar, a touch of raspberry vinegar if available, honey, and Dijon mustard. 18 Pour the dressing over the vegetables and toss to coat evenly. 19 Season with salt and black pepper. Refrigerate for at least 15 minutes before serving. 20 In a large skillet over medium-high heat, cook thick-cut bacon strips until crispy, about 8-10 minutes. 21 Transfer to a paper towel to drain and cool slightly. 22 Keep warm until ready to assemble. 23 Butter both halves of the brioche bun and toast on a griddle or skillet until golden, about 2 minutes. 24 Place softened brie cheese on the bottom bun—it will warm slightly from the hot bun. 25 Place the berry-BBQ coated chicken on top. 26 Pile on Berry BBQ Slaw. 27 Add crispy bacon strips, fresh arugula, and a few fresh berries for garnish. 28 Place the top bun and serve immediately.
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