Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
Luxurious French steakhouse on a bun — a silky cognac cream sauce with caramelized shallots and thyme gets spooned over crispy fried chicken, with aged gruyère melting on top. A refined slaw with crispy fried shallots and a cognac-spiked bacon jam create steakhouse elegance.
✨ 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 BatterCognac Cream Sauce 2 tbsp unsalted butter2 shallots shallots (minced)3 tbsp cognac or brandy1/4 cup beef broth3/4 cup heavy cream2 sprigs fresh thyme sprigs1/2 tsp Dijon mustard1/4 tsp salt1/8 tsp white pepperShallot Herb Gruyère Slaw 1/4 cup fresh arugula2 tbsp crispy fried shallots1 tbsp shaved gruyère cheese1/2 tsp fresh thyme leaves1 tbsp fresh parsley (chopped)[object Object] Dressing1/2 cup shredded red cabbageCognac Shallot Bacon Jam 4 slices thick-cut bacon (diced)2 shallots shallots (minced)2 tbsp cognac or brandy1/2 tsp Dijon mustard1/2 tsp fresh thyme leaves1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterDijon Thyme Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1/2 tsp Dijon mustard1/2 tsp fresh thyme leaves (minced)1 clove roasted garlic (mashed)pinch cracked black pepperto taste pinch of saltToppings & Assembly Shallot Herb Gruyère Slaw Cognac Shallot Bacon Jam Dijon Thyme Goat Cheese Spread (spread on bottom bun) Cognac Cream Sauce (spooned over chicken) Aged gruyère cheese (melted over chicken) Crispy fried shallots Fresh thyme Directions 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 dried sage, 1/2 tsp salt, and 1/4 tsp white 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 2 tbsp unsalted butter in a saucepan over medium heat. 9 Add 2 minced shallots, cook 2 minutes until softened. 10 Pour in 3 tbsp cognac, simmer 2 minutes to reduce and cook off alcohol. 11 Add 1/4 cup beef broth and 2 fresh thyme sprigs, simmer 2 minutes. 12 Remove thyme sprigs. 13 Slowly whisk in 3/4 cup heavy cream. 14 Bring to gentle simmer, cook 2 minutes until slightly thickened. 15 Whisk in 1/2 tsp Dijon mustard. 16 Season with 1/4 tsp salt and 1/8 tsp white pepper. 17 Keep warm and reserve 2 tbsp for slaw dressing. 18 Thinly slice 1-2 shallots into rings. 19 Heat 1/2 cup beef tallow or lard to 325°F in a small skillet. 20 Fry shallot rings for 2-3 minutes until golden, watching carefully to avoid burning. 21 Drain on paper towels. 22 Reserve 2 tbsp for the slaw. 23 Whisk together 2 tbsp cognac cream sauce, 1 tbsp mayonnaise, 1/2 tsp Dijon mustard, 1 tbsp fresh lemon juice, and a pinch of salt for the dressing. 24 In a bowl, toss 1/2 cup shredded red cabbage, 1/4 cup fresh arugula, 2 tbsp crispy fried shallots, 1 tbsp shaved gruyère, 1/2 tsp fresh thyme leaves, and 1 tbsp fresh parsley (chopped). 25 Pour dressing over and toss to coat. 26 Refrigerate until ready to serve. 27 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 28 Drain most fat, leaving about 1 tbsp in the pan. 29 Add 2 minced shallots, cook 2-3 minutes until deeply caramelized. 30 Add 1/2 tsp fresh thyme leaves, cook 30 seconds. 31 Deglaze with 2 tbsp cognac, simmer 1 minute. 32 Add 1/2 tsp Dijon mustard, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, and 2 tbsp water. 33 Simmer on low for 15-18 minutes until thick and jammy. 34 Let cool slightly and roughly chop to a spreadable consistency. 35 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 36 Stir in 1/2 tsp Dijon mustard, 1/2 tsp fresh thyme leaves (minced), 1 mashed roasted garlic clove, a pinch of cracked black pepper, and a pinch of salt. 37 Mix until evenly combined. 38 Butter the potato bun and toast in a skillet until golden on both sides. 39 Spread Dijon Thyme Goat Cheese Spread on the bottom bun. 40 Add a layer of Cognac Shallot Bacon Jam on top of the spread. 41 Place the fried chicken on the bottom bun. 42 Top with 2 slices of aged gruyère, allowing it to melt from the heat. 43 Spoon Cognac Cream Sauce generously over the melted gruyère. 44 Top with Shallot Herb Gruyère Slaw, extra crispy fried shallots, and fresh thyme. 45 Place top bun and serve immediately.
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