Mushroom Alfredo Chicken Sandwich

Ingredients

Directions

1. 1Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter.
2. 2In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/2 tsp dried parsley, 1/2 tsp salt, and 1/4 tsp white pepper. Set aside dry batter.
3. 3Pat 6-8 oz chicken breasts dry with paper towels.
4. 4Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess.
5. 5Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven.
6. 6Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F.
7. 7Remove chicken and drain on paper towels.
8. 8Heat 3 tbsp unsalted butter in a saucepan over medium-low heat.
9. 9Add 3 minced garlic cloves and cook 1-2 minutes until fragrant.
10. 10Slowly add 3/4 cup heavy cream while whisking constantly.
11. 11Bring to gentle simmer, cook 2 minutes.
12. 12Remove from heat and whisk in 1/2 cup grated Parmesan cheese until smooth and creamy.
13. 13Stir in 1/2 tsp fresh lemon juice.
14. 14Season with 1/4 tsp salt and 1/8 tsp white pepper.
15. 15Keep warm and reserve 2 tbsp for slaw dressing.
16. 16Chop 1.5 cups mixed wild mushrooms (cremini, shiitake, oyster) into bite-sized pieces.
17. 17Heat 1.5 tbsp unsalted butter in a skillet over medium-high heat.
18. 18Add 1 minced shallot, cook 1 minute.
19. 19Add mushrooms and cook 3-4 minutes until they release moisture.
20. 20Add 2 minced garlic cloves and 2 fresh thyme sprigs, cook 2-3 minutes until golden.
21. 21Pour in 2 tbsp dry white wine and simmer 1 minute.
22. 22Season with 1/4 tsp salt and 1/8 tsp black pepper.
23. 23Discard thyme sprigs and set aside. Reserve 1 tbsp finely minced for goat cheese spread.
24. 24Whisk together 2 tbsp Alfredo sauce, 1 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and a pinch of salt for the dressing.
25. 25In a bowl, combine 1/2 cup shredded red cabbage, 1/4 cup thinly sliced raw cremini mushrooms, 2 tbsp shaved Parmesan cheese, 1 tbsp fresh parsley (chopped), and 1/2 tsp fresh thyme leaves.
26. 26Pour dressing over and toss to coat evenly.
27. 27Refrigerate until ready to serve.
28. 28Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes.
29. 29Drain most fat, leaving about 1 tbsp in the pan.
30. 30Add 1 minced shallot and 1 minced garlic clove, cook 2 minutes.
31. 31Add 1/2 cup finely diced cremini mushrooms and cook 3-4 minutes until browned.
32. 32Add 1/2 tsp fresh thyme leaves.
33. 33Deglaze with 1 tbsp dry white wine, simmer 30 seconds.
34. 34Add 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 2 tbsp water.
35. 35Simmer on low for 15-18 minutes until thick and jammy.
36. 36Let cool slightly and roughly chop to a spreadable consistency.
37. 37Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth.
38. 38Stir in 2 mashed roasted garlic cloves, 1 tbsp finely minced sautéed mushrooms, 1/4 tsp fresh thyme leaves, and a pinch of salt.
39. 39Mix until evenly combined.
40. 40Butter the potato bun and toast in a skillet until golden on both sides.
41. 41Spread Roasted Garlic Mushroom Goat Cheese Spread on the bottom bun.
42. 42Add a layer of Mushroom Bacon Jam on top of the spread.
43. 43Place the fried chicken on the bottom bun.
44. 44Layer sautéed wild mushrooms over the chicken.
45. 45Top with 2 slices of Swiss cheese, allowing it to melt from the heat.
46. 46Spoon Alfredo Sauce generously over the cheese and mushrooms.
47. 47Top with Mushroom Parmesan Slaw and fresh thyme.
48. 48Place top bun and serve immediately.