Difficulty Hard
Cook Time 1 hr+
Heat None
Components 8 components
For the salt and vinegar chip addicts — that tangy, salty, mouth-puckering crunch piled onto crispy fried chicken. A malt vinegar aioli brings the tang, mountains of crushed salt and vinegar chips bring the crunch, and a vinegar-spiked slaw keeps it fresh. A malt vinegar bacon jam and a sharp cheddar dill goat cheese spread load up the bottom bun. Simple, bold, and addictive.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg1 tablespoon hot sauce1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprikafor frying (about 2-3 cups) vegetable oil1 tablespoon vinegar powderMalt Vinegar Aioli 1/4 cup mayonnaise1 tbsp malt vinegar1/2 tsp lemon juice1/8 tsp garlic (minced)pinch saltpinch black pepperSalt & Vinegar Slaw 1/2 cup shredded iceberg lettuce1 tbsp dill pickles (diced)1 tsp fresh dill (chopped)[object Object] DressingCrispy Shallots 2 shallots shallots (thinly sliced)2 tbsp all-purpose flourpinch saltas needed beef tallow or lard (for frying)Toppings & Assembly Salt & Vinegar Slaw (French onion dip dressing) Classic Bacon Jam (spread on bottom bun) Sharp Cheddar Dill Goat Cheese Spread (spread on bottom bun) Malt Vinegar Aioli (drizzled over chicken) Sharp cheddar (melted over chicken) Crushed kettle cooked salt & vinegar chips (piled on top) Dill pickle chips Fried pickles Fried tomatoes Onion rings Crispy shallots Classic Bacon Jam 4 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tbsp brown sugar1 tbsp apple cider vinegarpinch black pepper2 tbsp waterSharp Cheddar Dill Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)2 tbsp sharp cheddar cheese (shredded)1 tsp fresh dill (chopped)to taste pinch of saltFried Pickles 6-8 chips dill pickle chips (patted dry)2 tbsp all-purpose flour1 tbsp cornstarchpinch garlic powderpinch cayenne pepperpinch saltas needed beef tallow or lard (for frying)Fried Tomatoes 1 tomato Roma tomato (sliced 1/4 inch thick)2 tbsp all-purpose flour1 tbsp cornstarchpinch saltpinch black pepperas needed beef tallow or lard (for frying)Onion Rings 1 onion yellow onion (sliced into thick rings)1/4 cup all-purpose flour2 tbsp cornstarch1/4 cup buttermilk1/4 tsp saltpinch black pepperas needed beef tallow or lard (for frying)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 all dry batter ingredients. 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 Toast the bottom and top of the bun until lightly golden. 9 Spread condiments and spreads on the bottom bun. 10 Layer toppings as indicated. 11 Place the fried chicken on the prepared bun. 12 Add all remaining toppings. 13 Close with top bun and serve immediately while the chicken is hot.
Reviews Loading reviews...
