Peach Bourbon Brown Butter 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 tbsp chicken bouillon powder, 1/4 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black 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. 8Melt 3 tbsp unsalted butter in a saucepan over medium heat.
9. 9Continue cooking, swirling occasionally, until the butter turns deep golden brown and smells nutty, about 5-7 minutes.
10. 10Add 2 chopped fresh medium peaches and 1 tbsp brown sugar.
11. 11Cook 2 minutes.
12. 12Pour in 2 tbsp bourbon whiskey and simmer 2 minutes to reduce.
13. 13Add 1/2 tbsp fresh lemon juice, 1/8 tsp ground cinnamon, and 1/2 tsp fresh thyme leaves.
14. 14Simmer 1 more minute.
15. 15Season with 1/4 tsp salt and a pinch of black pepper.
16. 16Keep warm. Sauce should be thick and coat the back of a spoon.
17. 17In a small skillet, melt 1 tsp butter over medium heat.
18. 18Add 1/4 cup pecan halves, 1 tbsp brown sugar, and a pinch of salt.
19. 19Toss constantly for 3-4 minutes until the pecans are coated and sugar is caramelized.
20. 20Transfer to a parchment-lined plate to cool.
21. 21Pecans will crisp as they cool.
22. 22Thinly slice 1 medium yellow onion.
23. 23In a small bowl, combine 2 tbsp flour, 1 tbsp cornstarch, 1/4 tsp salt, and a pinch of cayenne pepper.
24. 24Toss onion slices with flour mixture until evenly coated.
25. 25Heat 1 cup beef tallow or lard to 325°F in a shallow pan.
26. 26Working in batches, carefully place coated onion straws into hot fat.
27. 27Fry 2-3 minutes until golden and crispy, stirring occasionally.
28. 28Transfer to paper towel-lined plate to drain.
29. 29For the dressing, mix together 1 tbsp cooled brown butter, 1 tsp apple cider vinegar, 1/2 tsp honey, 1/4 tsp Dijon mustard, and a pinch of salt.
30. 30In a bowl, combine 1/2 cup fresh arugula, 1/4 thinly sliced fresh peach, 1 tbsp chopped candied pecans, 1 tbsp shaved sharp white cheddar, and 3-4 fresh basil leaves (chiffonade).
31. 31Pour dressing over and toss gently to coat.
32. 32Refrigerate until ready to serve.
33. 33Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes.
34. 34Drain most fat, leaving about 1 tbsp.
35. 35Add 1 minced shallot, cook 2 minutes.
36. 36Add 1/2 cup finely diced fresh peaches and cook 2-3 minutes until softened.
37. 37Add 1 tbsp bourbon whiskey, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, a pinch of ground cinnamon, 1/4 tsp fresh thyme leaves, and 2 tbsp water.
38. 38Simmer on low for 15-18 minutes until thick and jammy.
39. 39Let cool and roughly chop to spreadable consistency.
40. 40Mix 1 tbsp softened cream cheese, 1 tbsp softened goat cheese, and 1 tbsp softened Brie (rind removed) until smooth.
41. 41Stir in 1 tsp cooled brown butter, 1/2 tsp bourbon whiskey, a pinch of ground cinnamon, and a pinch of salt.
42. 42Mix until evenly combined.
43. 43Butter the potato bun and toast in a skillet until golden on both sides.
44. 44Spread Bourbon Brown Butter Brie Goat Cheese Spread on the bottom bun.
45. 45Spread 1.5 tbsp Peach Bourbon Brown Butter Sauce on top.
46. 46Place the fried chicken on the bottom bun.
47. 47Layer 2 slices of sharp white cheddar cheese over the chicken.
48. 48Top with an additional 1.5 tbsp Peach Bourbon Brown Butter Sauce.
49. 49Pile fried onion straws generously on top for crunch.
50. 50Spread any remaining sauce on the top bun.
51. 51Place top bun and serve immediately while onion straws are crispy.