Difficulty Hard
Cook Time 1 hr+
Heat None
Components 7 components
An audacious, carb-on-carb indulgent creation that places crispy fried chicken atop a split, loaded baked potato instead of a traditional bun. Beer cheese and bacon bits form the primary sauce, while white onions and fried onion strips add layers of savory crunch. The chicken rests directly on the warm, fluffy potato interior that's been dressed with sour cream and sharp cheddar cheese. There's NO hash brown patty, NO slaw—just a celebration of crispy, fried, and loaded comfort food at its most extreme.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1.5 tbsp sour cream1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1/2 tsp black pepper1/2 tsp garlic powder1/4 tsp onion powder1/2 tsp saltBeer Cheese Bacon Sauce 1/3 cup prepared beer cheese sauce2.5 tbsp sour cream3 tbsp crispy bacon bits1 tbsp buttermilk1.5 tbsp fresh chives, minced1/4 tsp garlic powder1/4 tsp onion powder1/2 tsp coarse black pepperto taste saltLoaded Baked Potato 1 large russet potato2.5 tbsp unsalted butter3 tbsp sour cream1/3 cup sharp cheddar cheese, shredded3 tbsp crispy bacon crumbles3 tbsp white onions, diced1.5 tbsp fresh chives, choppedto taste saltto taste black pepperLoaded Potato Goat Cheese Spread 1.5 oz cream cheese, softened1.5 oz fresh goat cheese3.5 tbsp mashed potato3 tbsp shredded sharp cheddar cheese1.5 tbsp crispy bacon crumbles1.5 tbsp fresh chives, minced1.5 tbsp sour cream1/4 tsp garlic powder1/2 tsp cracked black pepperto taste saltFried Onion Strips 1 large onion white onions, cut into thin strips1/3 cup all-purpose flour2 tbsp cornstarch1/8 tsp salt1/8 tsp black pepperas needed (to reach 325°F) beef tallow or lard for fryingToppings & Assembly Loaded Baked Potato (serves as the base, no traditional bun) Loaded Potato Goat Cheese Spread Beer Cheese Bacon Sauce Fried Bacon Strips Fried Onion Strips White Onions (fresh, diced) Sharp Cheddar Cheese (melted) Sour Cream and Onion Potato Chip Crumbles (garnish) Fresh Chives (garnish) Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and sour cream until well combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, black pepper, garlic powder, onion powder, and salt. Mix thoroughly. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours refrigerated). 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. 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 Preheat oven to 400°F. 10 Scrub the russet potato under running water and pat dry. 11 Poke holes all over the potato with a fork. 12 Place directly on the oven rack and bake for 50-60 minutes until a fork pierces the flesh easily. 13 Remove from oven and let cool slightly for 2-3 minutes. 14 Cut the potato in half lengthwise. 15 Using a spoon, carefully scoop the interior, leaving about 1/4 inch of potato skin intact to maintain structure. 16 Mash the scooped interior slightly and return half to each potato half. 17 Top the potato halves with butter, sour cream, sharp cheddar cheese, bacon crumbles, diced white onions, and chives. 18 Season with salt and black pepper. 19 Keep warm until ready to assemble the sandwich. 20 In a small bowl, combine softened cream cheese and fresh goat cheese. 21 Fold in mashed potato until the mixture is smooth and creamy. 22 Add shredded sharp cheddar cheese, bacon crumbles, and minced chives. 23 Stir in sour cream until well combined. 24 Add garlic powder and black pepper. 25 Mix until smooth and spreadable. 26 Season with salt to taste. 27 Use to line the interior of the loaded potato halves or spread underneath the chicken. 28 In a small saucepan over medium-low heat, warm the beer cheese sauce gently, stirring occasionally. 29 Add sour cream and whisk until smooth and creamy. 30 Fold in crispy bacon bits. 31 Add buttermilk slowly to reach desired consistency—the sauce should be pourable but still creamy. 32 Stir in minced chives, garlic powder, onion powder, and black pepper. 33 Season with salt to taste. 34 Keep warm over low heat, stirring occasionally, until ready to use. 35 In a skillet over medium-high heat, cook thick-cut bacon strips until crispy, about 8-10 minutes. 36 Remove to a paper towel to drain and crisp. 37 Pat white onion strips dry with paper towels. 38 In a shallow bowl, combine flour, cornstarch, salt, and black pepper. 39 Toss onion strips in the flour mixture, coating thoroughly. 40 Heat beef tallow or lard to 325°F in a deep skillet or pot. 41 Fry onion strips in batches for 3-4 minutes until golden and crispy, stirring occasionally. 42 Remove with a slotted spoon and drain on a paper towel. 43 Season lightly with additional salt if desired. 44 Place the loaded baked potato halves (or use one large half as the base) on a serving plate or baking sheet. 45 Spread or spoon Loaded Potato Goat Cheese Spread generously into/around the potato. 46 Gently rest the fried chicken piece directly on top of the potato. 47 Drizzle Beer Cheese Bacon Sauce generously over the chicken and potato. 48 Top the chicken with a slice (or two) of sharp cheddar cheese and allow it to melt slightly. 49 Add crispy fried bacon strips on top of or alongside the chicken. 50 Pile fried onion strips on top for textural contrast. 51 Scatter fresh diced white onions around the plate for sharp allium flavor. 52 Garnish with sour cream and onion potato chip crumbles for an extra indulgent crunch. 53 Finish with fresh chives. 54 Serve immediately with a fork and knife (this is a loaded creation, not a traditional sandwich to grab!).
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