Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
A holiday-inspired stunner — tart cranberries and bright orange zest get simmered into a warm, spiced compote with cinnamon and nutmeg. Candied walnuts bring sweet crunch, Brie melts over the crispy chicken, and fresh arugula keeps everything bright and fresh.
✨ 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 BatterCranberry Orange Arugula Slaw 1/2 cup fresh arugula1 tbsp dried cranberries1 tbsp candied walnuts (roughly chopped)1 tbsp shaved Brie cheese1/4 tsp fresh orange zest[object Object] DressingCranberry Orange Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup fresh cranberries (roughly chopped)1 shallot shallots (minced)1/2 tsp orange zest1 tbsp fresh orange juice1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterpinch ground cinnamonToppings & Assembly Cranberry Orange Arugula Slaw Cranberry Orange Bacon Jam (spread on bottom bun) Orange Spiced Brie Goat Cheese Spread (spread on bottom bun) Cranberry Orange Spiced Compote (spooned over chicken) Brie cheese (melted over chicken) Cinnamon candied walnuts Fresh orange zest Cranberry Orange Spiced Compote 1 cup fresh cranberries1/2 cup fresh orange juice1 tsp orange zest2 tbsp brown sugar1 tbsp honey1/4 tsp ground cinnamonpinch ground nutmeg1/4 tsp fresh ginger (grated)pinch saltOrange Spiced Brie Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp Brie cheese (rind removed, softened)1/4 tsp orange zestpinch ground cinnamon1/2 tsp honeyto taste pinch of saltCinnamon Candied Walnuts 1/2 cup walnut halves2 tbsp brown sugar1 tbsp unsalted butter1/4 tsp ground cinnamonpinch sea saltDirections 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 tbsp chicken bouillon powder, 1/2 tsp orange zest, 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 In a small skillet, melt 1 tbsp unsalted butter over medium heat. 9 Add 1/2 cup walnut halves, 2 tbsp brown sugar, 1/4 tsp ground cinnamon, and a pinch of sea salt. 10 Toss constantly for 4-5 minutes until walnuts are coated and sugar is caramelized. 11 Transfer to parchment-lined plate to cool. 12 Walnuts will crisp as they cool. 13 In a small saucepan, combine 1 cup fresh cranberries, 1/2 cup fresh orange juice, 1 tsp orange zest, 2 tbsp brown sugar, and 1 tbsp honey. 14 Bring to a simmer over medium heat and cook 8-10 minutes, stirring occasionally, until cranberries burst and sauce thickens. 15 Add 1/4 tsp ground cinnamon, a pinch of ground nutmeg, and 1/4 tsp grated fresh ginger. 16 Simmer 1 more minute. 17 Season with a pinch of salt. 18 Remove from heat and let cool to room temperature. 19 For the dressing, whisk together 1 tbsp fresh orange juice, 1 tbsp extra virgin olive oil, 1/2 tsp honey, a pinch of salt, and a pinch of ground cinnamon. 20 In a bowl, combine 1/2 cup fresh arugula, 1 tbsp dried cranberries, 1 tbsp chopped candied walnuts, 1 tbsp shaved Brie, and 1/4 tsp fresh orange zest. 21 Pour dressing over and toss gently to coat. 22 Refrigerate until ready to serve. 23 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 24 Drain most fat, leaving about 1 tbsp. 25 Add 1 minced shallot, cook 2 minutes. 26 Add 1/4 cup roughly chopped fresh cranberries, 1/2 tsp orange zest, 1 tbsp fresh orange juice, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, a pinch of ground cinnamon, and 2 tbsp water. 27 Simmer on low for 15-18 minutes until thick and jammy. 28 Let cool and roughly chop to spreadable consistency. 29 Mix 1 tbsp softened cream cheese, 1 tbsp softened goat cheese, and 1 tbsp softened Brie (rind removed) until smooth. 30 Stir in 1/4 tsp orange zest, a pinch of ground cinnamon, 1/2 tsp honey, and a pinch of salt. 31 Mix until evenly combined. 32 Butter the potato bun and toast in a skillet until golden on both sides. 33 Spread 1.5 tbsp Cranberry Orange Spiced Compote on the bottom bun. 34 Place the fried chicken on top of the compote. 35 Top with 2 oz crumbled creamy goat cheese or Brie slices. 36 Top with an additional 1.5 tbsp Cranberry Orange Spiced Compote. 37 Scatter candied walnuts (about 3 tbsp worth) on top for crunch. 38 Spread remaining compote on the top bun and place it on the sandwich. 39 Serve immediately while chicken is warm and walnuts are crispy.
Reviews Loading reviews...
