Difficulty Hard
Cook Time 1 hr+
Heat None
Components 6 components
The most iconic French dish of all time as a chicken sandwich — a rich, velvety red wine reduction made with Burgundy, bacon lardons, pearl onions, mushrooms, garlic, and thyme gets smothered over crispy fried chicken. Herb mashed potatoes schmeared on the bun, sautéed mushrooms on top, Gruyère melted over everything. A red wine herb slaw adds freshness, and a mushroom red wine bacon jam with a Gruyère thyme goat cheese spread hold the bottom bun. This is fine French dining between two buns.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg2-3 cups beef tallow or lard for frying1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon dried thyme2 tablespoons red wineRed Wine Reduction 2 oz bacon lardons8 pearl onions pearl onions (peeled)3/4 cup cremini mushrooms (halved)1 shallot shallot (minced)2 cloves garlic cloves (minced)1 cup Burgundy wine or Pinot Noir1/2 cup beef or chicken broth1 tbsp tomato paste1 leaf bay leaf3-4 sprigs fresh thyme1/4 tsp black peppercorns1/2 tbsp butter1/2 tbsp all-purpose flour1/4 tsp saltRed Wine Herb Slaw 1/2 cup romaine lettuce (chopped)1 small shallot (thinly sliced)1 tbsp fresh parsley (chopped)1/2 tsp fresh thyme leaves[object Object] Dressing1 tbsp red onion (thinly sliced)Mushroom Red Wine Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup cremini mushrooms (finely diced)1 shallot shallots (minced)2 tbsp red wine1/4 tsp fresh thyme1 tbsp brown sugar2 tbsp waterGruyère Thyme Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)2 tbsp Gruyère cheese (shredded)1/2 tsp fresh thyme (finely chopped)1/4 tsp Dijon mustardto taste pinch of saltHerb Mashed Potatoes 1 small potato russet potato (peeled, boiled)1 tbsp butter1 tbsp heavy cream1/4 tsp fresh thyme1/2 tsp fresh parsley (chopped)to taste saltpinch black pepperSautéed Mushrooms 1/4 cup cremini mushrooms (sliced)1 tsp butter1 clove garlic (minced)1/4 tsp fresh thymepinch saltpinch black pepperToppings & Assembly Red Wine Herb Slaw Mushroom Red Wine Bacon Jam (spread on bottom bun) Gruyère Thyme Goat Cheese Spread (spread on bottom bun) Herb Mashed Potatoes (schmear on bottom bun) Red Wine Reduction (smothered over chicken) Gruyère cheese (melted over chicken) Sautéed mushrooms (on chicken) Bacon lardons Fresh thyme Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 2 tablespoons red wine. 3 In another shallow bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and dried thyme. 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 Toast the bottom and top of the bun until lightly golden. 10 Spread condiments and spreads on the bottom bun. 11 Layer toppings as indicated. 12 Place the fried chicken on the prepared bun. 13 Add all remaining toppings. 14 Close with top bun and serve immediately while the chicken is hot.
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