Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
A sophisticated cheese board on fried chicken — a honey maple Dijon vinaigrette coats the crispy chicken while sharp aged gruyère melts on top with smoky pancetta. Fresh pear slices add juicy sweetness, candied walnuts bring crunchy richness, and a honey Dijon goat cheese spread keeps every bite tangy and creamy.
✨ 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 BatterHoney Maple Dijon Vinaigrette 2 tbsp Dijon mustard1 tbsp whole grain mustard1 tbsp raw honey1/2 tsp pure maple syrup1 tbsp apple cider vinegar2 tbsp extra virgin olive oil1/2 shallot fresh shallot (minced)1/2 tsp fresh thyme (minced)1/4 tsp salt1/8 tsp black pepperCrispy Pancetta 2.5 oz (about 4-5 slices) sliced pancettaPear Gruyère Arugula Slaw 1/2 cup fresh arugula1/4 pear ripe pear (thinly sliced)2 tbsp shaved aged gruyère1 tbsp candied walnuts (roughly chopped)1 tbsp crispy pancetta bits1/2 tsp fresh thyme leaves[object Object] DressingHoney Pear Bacon Jam 4 slices thick-cut bacon (diced)1/4 pear ripe pear (diced small)1 shallot shallots (minced)1/2 tsp Dijon mustard1 tsp raw honey1/2 tsp fresh thyme leaves1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterHoney Dijon Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1/2 tsp Dijon mustard1/2 tsp raw honey1/4 tsp fresh thyme leaves (minced)to taste pinch of saltToppings & Assembly Pear Gruyère Arugula Slaw Honey Pear Bacon Jam Honey Dijon Goat Cheese Spread (spread on bottom bun) Honey Maple Dijon Vinaigrette (drizzled over chicken) Aged gruyère cheese (melted over chicken) Crispy pancetta Fresh pear slices Candied walnuts 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 Dijon mustard powder, 1/2 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 Whisk together 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp raw honey, 1/2 tsp pure maple syrup, and 1 tbsp apple cider vinegar. 9 Whisk in 2 tbsp extra virgin olive oil in a steady stream. 10 Fold in 1/2 minced fresh shallot and 1/2 tsp fresh thyme (minced). 11 Season with 1/4 tsp salt and 1/8 tsp black pepper. 12 Set aside and reserve 2 tbsp for slaw dressing. 13 Lay 2.5 oz (about 4-5 slices) sliced pancetta on a baking sheet. 14 Bake at 400°F for 8-10 minutes until crispy. 15 Set aside and reserve 1 tbsp crumbled bits for the slaw. 16 Whisk together 2 tbsp vinaigrette, 1 tbsp mayonnaise, 1 tsp fresh lemon juice, and a pinch of salt for the dressing. 17 In a bowl, toss 1/2 cup fresh arugula, 1/4 thinly sliced fresh pear, 2 tbsp shaved aged gruyère, 1 tbsp candied walnuts (roughly chopped), 1 tbsp crispy pancetta bits, and 1/2 tsp fresh thyme leaves. 18 Pour dressing over and toss gently to coat. 19 Refrigerate until ready to serve. 20 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 21 Drain most fat, leaving about 1 tbsp. 22 Add 1 minced shallot, cook 2 minutes. 23 Add 1/4 diced fresh pear, cook 2-3 minutes until softened and caramelized. 24 Add 1/2 tsp Dijon mustard, 1 tsp raw honey, 1/2 tsp fresh thyme leaves, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, and 2 tbsp water. 25 Simmer on low for 15-18 minutes until thick and jammy. 26 Let cool and roughly chop to spreadable consistency. 27 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese until smooth. 28 Stir in 1/2 tsp Dijon mustard, 1/2 tsp raw honey, 1/4 tsp fresh thyme leaves (minced), and a pinch of salt. 29 Mix until evenly combined. 30 Butter the potato bun and toast in a skillet until golden on both sides. 31 Spread Honey Dijon Goat Cheese Spread on the bottom bun. 32 Add a layer of Honey Pear Bacon Jam on top of the spread. 33 Place the fried chicken on the bottom bun. 34 Top with 2 slices of aged gruyère, allowing it to melt from the heat. 35 Layer crispy pancetta over the cheese. 36 Drizzle Honey Maple Dijon Vinaigrette over everything. 37 Add fresh pear slices, candied walnuts, and fresh thyme. 38 Top with Pear Gruyère Arugula Slaw. 39 Place top bun and serve immediately.
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