Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 4 components
South Carolina's legendary mustard-based BBQ tradition meets crispy fried chicken. Instead of making your own, we're using Cattlemen's Carolina Tangy Gold BBQ Sauce — made by the same folks behind Frank's RedHot and easy to find at any grocery store. A sweet honey coleslaw studded with candied jalapeños adds cool crunch against the tangy mustard heat.
✨ 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 powder1/4 teaspoon Cayenne pepper1/2 teaspoon Garlic powder1/4 teaspoon Black pepper1/2 teaspoon Salt2-3 cups (enough for 350°F deep frying) Beef tallow or lard for frying1 teaspoon mustard powderCarolina Gold Honey Slaw 1/2 cup shredded green cabbage2 tablespoons shredded carrots2 tablespoons thinly sliced red onions2 tablespoons mayonnaise1 teaspoon apple cider vinegar1 teaspoon honey1/2 teaspoon sugar1/4 teaspoon celery seedpinch saltpinch black pepperCarolina Gold Bacon Jam 4 strips thick-cut bacon, diced1/4 cup yellow onion, diced2 cloves garlic, minced1 tablespoon honey1 tablespoon brown sugar1 teaspoon apple cider vinegar1/4 teaspoon smoked paprikapinch saltCarolina Gold Goat Cheese Spread 2 tablespoons cream cheese, softened1 ounce fresh goat cheese1 teaspoon honey1/4 teaspoon smoked paprika1/4 teaspoon garlic powderpinch saltToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Cattlemen's Carolina Tangy Gold BBQ Sauce (generous pour over chicken) Carolina Gold Honey Slaw Carolina Gold Bacon Jam Carolina Gold Goat Cheese Spread (on bottom bun) Candied Pork Belly Onion rings Fried pickles Fried tomatoes Salty fries Candied jalapeños 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 yellow mustard, apple cider vinegar, and brown sugar. 10 Add garlic powder, onion powder, Worcestershire sauce, paprika, and cayenne pepper. 11 Whisk until combined over medium heat. 12 Warm through for 2-3 minutes, stirring occasionally. 13 Season with salt and black pepper to taste. 14 Remove from heat. Toss the fried chicken in the sauce to coat. 15 In a large bowl, combine shredded cabbage and carrots. 16 In a small bowl, whisk together apple cider vinegar, yellow mustard, sugar, and salt. 17 Pour the dressing over the vegetables and toss to coat evenly. 18 Season with black pepper. Refrigerate for at least 15 minutes before serving. 19 In a skillet over medium heat, cook the diced bacon until crispy, about 6-8 minutes. 20 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 21 Add diced onion and cook until softened and golden, about 5-7 minutes. 22 Add minced garlic and cook for 1 minute until fragrant. 23 Stir in brown sugar and apple cider vinegar. 24 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 25 Season with salt. Let cool slightly—it will thicken as it cools. 26 In a small bowl, combine softened sharp cheddar with 2 tablespoons of the cooled mustard BBQ sauce. 27 Mix until smooth and well blended. 28 Spread on the bottom bun before assembling. 29 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 30 Spread Carolina Cheese Spread on the bottom bun. 31 Spoon a generous layer of Carolina Bacon Jam on top of the spread. 32 Place the mustard-coated chicken on top. 33 Pile on Carolina Slaw. 34 Add fresh tomato slices. 35 Place the top bun and serve immediately.
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