Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
French countryside on a bun — a sweet-tart blueberry lavender compote with subtle floral notes gets spooned over crispy fried chicken, topped with creamy Brie and crunchy toasted almonds. A fresh blueberry arugula slaw keeps it bright and sophisticated, while a lavender honey Brie goat cheese spread adds creamy richness.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter[object Object] Wet Batter[object Object] Dry BatterCrispy Bacon 3 strips (about 2 oz) sliced baconBlueberry Arugula Brie Slaw 1/2 cup fresh arugula2 tbsp fresh blueberries (whole)1 tbsp Brie cheese (diced small)1 tbsp toasted sliced almonds1 tsp fresh mint (thinly sliced)1/4 tsp lemon zest[object Object] DressingBlueberry Lavender Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup fresh blueberries1 shallot shallots (minced)pinch culinary grade dried lavender buds1 tsp honey1 tbsp brown sugar1 tbsp balsamic vinegar1 tsp fresh lemon juice2 tbsp waterLavender Honey Brie Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp Brie cheese (rind removed, softened)1/2 tsp honeytiny pinch culinary grade dried lavender buds (finely crushed)1/4 tsp lemon zestto taste pinch of saltToppings & Assembly Blueberry Arugula Brie Slaw Blueberry Lavender Bacon Jam Lavender Honey Brie Goat Cheese Spread (spread on bottom bun) Blueberry Lavender Sauce (spooned over chicken) Brie cheese (melted over chicken) Crispy bacon Toasted almonds Fresh mint Blueberry Lavender Sauce 1.25 cups (about 6 oz) fresh blueberries1.5 tbsp balsamic vinegar1 tbsp honey1 tbsp unsalted butter1 small shallot shallots (minced)1 tbsp fresh lemon juice1/2 tsp lemon zest1/4 tsp culinary grade dried lavender buds1/4 tsp fresh rosemary (minced)pinch pinch of saltDirections 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/2 tsp granulated sugar, 1/4 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Heat 1 tbsp unsalted butter in a saucepan over medium heat. 9 Add 1 minced small shallot, cook 2 minutes until softened. 10 Add 1.25 cups fresh blueberries and cook 4-5 minutes until they burst and break down. 11 Pour in 1.5 tbsp balsamic vinegar and 1 tbsp honey, stir to combine. 12 Simmer 5-6 minutes until the sauce thickens to glossy consistency. 13 Stir in 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/4 tsp culinary lavender buds, 1/4 tsp fresh rosemary (minced), and a pinch of salt. 14 Remove from heat. Reserve 2 tbsp for slaw dressing. 15 Cook 3 slices bacon in a skillet over medium-high heat until very crispy. 16 Drain on paper towels. 17 Whisk together 2 tbsp blueberry lavender sauce, 1 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp honey, and a pinch of salt for the dressing. 18 In a bowl, combine 1/2 cup fresh arugula, 2 tbsp fresh blueberries, 1 tbsp Brie cheese (diced small), 1 tbsp toasted sliced almonds, 1 tsp fresh mint (thinly sliced), and 1/4 tsp lemon zest. 19 Pour dressing over and toss gently to coat. 20 Refrigerate until ready to serve. 21 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 22 Drain most fat, leaving about 1 tbsp. 23 Add 1 minced shallot, cook 2 minutes. 24 Add 1/4 cup fresh blueberries, cook 2-3 minutes until they burst and break down. 25 Add a tiny pinch of culinary dried lavender buds, 1 tsp honey, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, 1 tsp fresh lemon juice, and 2 tbsp water. 26 Simmer on low for 15-18 minutes until thick and jammy. 27 Let cool and roughly chop to spreadable consistency. 28 Mix 1 tbsp softened cream cheese, 1 tbsp softened goat cheese, and 1 tbsp softened Brie (rind removed) until smooth. 29 Stir in 1/2 tsp honey, a tiny pinch of crushed culinary lavender buds, 1/4 tsp lemon zest, and a pinch of salt. 30 Mix until evenly combined. 31 Butter the potato bun and toast in a skillet until golden on both sides. 32 Spread Lavender Honey Brie Goat Cheese Spread on the bottom bun. 33 Add a layer of Blueberry Lavender Bacon Jam on top of the spread. 34 Place the fried chicken on the bottom bun. 35 Top with Brie slices, allowing them to get creamy from the heat. 36 Layer crispy bacon over the Brie. 37 Spoon Blueberry Lavender Sauce generously over everything. 38 Top with Blueberry Arugula Brie Slaw, extra toasted almonds, and fresh mint. 39 Place top bun and serve immediately.
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