Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 5 components
Vibrant red pepper cream gets spooned over crispy fried chicken, bringing sweet, smoky depth with fresh basil brightness. Roasted red pepper strips, melted fresh mozzarella, and toasted pine nuts pile on top, while a fresh basil slaw keeps it light and herbaceous.
✨ 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 BatterRoasted Red Pepper Cream Sauce 3/4 cup jarred or fresh roasted roasted red peppers2 tbsp unsalted butter2 cloves fresh garlic (minced)1/2 cup heavy cream1/4 cup vegetable broth2 tbsp fresh basil (minced)1/2 tsp balsamic vinegar1/4 tsp salt1/8 tsp black pepperRoasted Red Pepper Basil Slaw 2 tbsp roasted red peppers (diced)2 tbsp fresh mozzarella (diced small)1 tbsp toasted pine nuts1 tbsp fresh basil (thinly sliced)1/4 cup fresh arugula[object Object] Dressing1/2 cup shredded red cabbageRoasted Red Pepper Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup roasted red peppers (diced)2 tbsp diced yellow onion1 clove minced garlic1 tsp fresh basil (minced)1 tbsp balsamic vinegar1 tbsp brown sugar1/4 tsp smoked paprika2 tbsp waterRoasted Red Pepper Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp roasted red pepper (finely minced)1 clove roasted garlic (mashed)1/2 tsp fresh basil (finely minced)to taste pinch of saltToppings & Assembly Roasted Red Pepper Basil Slaw Roasted Red Pepper Bacon Jam Roasted Red Pepper Goat Cheese Spread (spread on bottom bun) Roasted Red Pepper Cream Sauce (spooned over chicken) Roasted red pepper strips Fresh mozzarella Toasted pine nuts Fresh basil 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 dried basil, 1/4 tsp garlic powder, 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 Heat 2 tbsp unsalted butter in a saucepan over medium heat. 9 Add 2 minced garlic cloves, cook 1 minute. 10 Add 3/4 cup roasted red peppers (jarred or fresh), cook 2 minutes. 11 Pour in 1/2 cup cream and 1/4 cup vegetable broth, simmer 3 minutes. 12 Remove from heat and blend until smooth with an immersion blender (or transfer to blender). 13 Return to saucepan and stir in 2 tbsp fresh basil (minced) and 1/2 tsp balsamic vinegar. 14 Season with 1/4 tsp salt and 1/8 tsp black pepper. 15 Keep warm and reserve 2 tbsp for slaw dressing. 16 Whisk together 2 tbsp red pepper cream sauce, 1 tbsp mayonnaise, 1/2 tsp balsamic vinegar, 1 tsp fresh lemon juice, and a pinch of salt for the dressing. 17 In a bowl, toss 1/2 cup shredded red cabbage, 1/4 cup fresh arugula, 2 tbsp diced roasted red peppers, 2 tbsp diced fresh mozzarella, 1 tbsp toasted pine nuts, and 1 tbsp fresh basil (thinly sliced). 18 Pour dressing over and toss 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 in the pan. 22 Add 2 tbsp diced yellow onion and 1 minced garlic clove, cook 2 minutes. 23 Add 1/4 cup diced roasted red peppers and 1 tsp fresh basil (minced). 24 Add 1/4 tsp smoked paprika, 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 2 tbsp water. 25 Simmer on low for 15-18 minutes until thick and jammy. 26 Let cool slightly and roughly chop to a spreadable consistency. 27 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 28 Stir in 1 tbsp finely minced roasted red pepper, 1 mashed roasted garlic clove, 1/2 tsp fresh basil (finely minced), and a pinch of salt. 29 Mix until evenly combined. 30 Toast 1 tbsp pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until golden. 31 Set aside to cool. 32 Butter the potato bun and toast in a skillet until golden on both sides. 33 Spread Roasted Red Pepper Goat Cheese Spread on the bottom bun. 34 Add a layer of Roasted Red Pepper Bacon Jam on top of the spread. 35 Place the fried chicken on the bottom bun. 36 Layer roasted red pepper strips over the chicken. 37 Spoon Roasted Red Pepper Cream Sauce generously over everything. 38 Top with Roasted Red Pepper Basil Slaw, extra toasted pine nuts, and fresh basil. 39 Place top bun and serve immediately.
Reviews Loading reviews...
