Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
Warm, cozy, holiday energy on fried chicken — dried apricots simmered with cinnamon, ginger, and balsamic create a thick, spiced glaze that coats crispy chicken. Melted Brie, toasted walnuts, and cranberries bring sophisticated warmth to every bite.
✨ 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 BatterSpiced Apricot Glaze 3/4 cup dried apricots (chopped)1/2 cup water1 tbsp brown sugar1 tbsp fresh lemon juice1/2 tbsp aged balsamic vinegar1/4 tsp ground cinnamon1/4 tsp fresh ginger (grated)pinch saltSpiced Apricot Walnut Arugula Slaw 1/2 cup fresh arugula2 tbsp dried apricots (thinly sliced)1 tbsp toasted walnuts (roughly chopped)1 tbsp dried cranberries1 tbsp shaved Brie cheese1/2 tsp fresh thyme leaves[object Object] DressingSpiced Apricot Bacon Jam 4 slices thick-cut bacon (diced)1/4 cup dried apricots (finely diced)1 shallot shallots (minced)1/4 tsp ground cinnamon1/4 tsp fresh ginger (grated)1 tbsp brown sugar1 tbsp apple cider vinegar2 tbsp waterSpiced Apricot Brie Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp Brie cheese (rind removed, softened)1 tsp spiced apricot glazepinch ground cinnamonto taste pinch of saltToppings & Assembly Spiced Apricot Walnut Arugula Slaw Spiced Apricot Bacon Jam Spiced Apricot Brie Goat Cheese Spread (spread on bottom bun) Spiced Apricot Glaze (spooned over chicken) Brie cheese (melted over chicken) Toasted walnuts Fresh thyme 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, 1/4 tsp ground cinnamon, 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 Combine 3/4 cup chopped dried apricots and 1/2 cup water in a small saucepan. 9 Bring to a simmer over medium heat, cook 5 minutes until apricots soften. 10 Add 1 tbsp brown sugar, 1 tbsp fresh lemon juice, 1/2 tbsp aged balsamic vinegar, 1/4 tsp ground cinnamon, and 1/4 tsp fresh ginger (grated). 11 Simmer 3-4 minutes until thick and glaze-like. 12 Season with a pinch of salt. 13 Remove from heat. Reserve 2 tbsp for slaw and 1 tsp for goat cheese spread. 14 Spread 1/3 cup walnut pieces on a baking sheet. 15 Toast at 325°F for 5-7 minutes until fragrant. 16 Set aside. Reserve 1 tbsp for the slaw. 17 Whisk together 2 tbsp apricot glaze, 1 tbsp extra virgin olive oil, 1 tsp fresh lemon juice, 1/2 tsp honey, and a pinch of salt for the dressing. 18 In a bowl, combine 1/2 cup fresh arugula, 2 tbsp thinly sliced dried apricots, 1 tbsp toasted walnuts (chopped), 1 tbsp dried cranberries, 1 tbsp shaved Brie, and 1/2 tsp fresh thyme leaves. 19 Pour dressing over and toss gently to coat. 20 Refrigerate until ready to serve. 21 Cook 4 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 22 Drain most fat, leaving about 1 tbsp. 23 Add 1 minced shallot, cook 2 minutes. 24 Add 1/4 cup finely diced dried apricots, cook 2-3 minutes until they soften and caramelize. 25 Add 1/4 tsp ground cinnamon, 1/4 tsp fresh ginger (grated), 1 tbsp brown sugar, 1 tbsp apple cider vinegar, and 2 tbsp water. 26 Simmer on low for 15-18 minutes until thick and jammy. 27 Let cool and roughly chop to spreadable consistency. 28 Mix 1 tbsp softened cream cheese, 1 tbsp softened goat cheese, and 1 tbsp softened Brie (rind removed) until smooth. 29 Stir in 1 tsp spiced apricot glaze and a pinch of ground cinnamon and salt. 30 Mix until evenly combined. 31 Butter the potato bun and toast in a skillet until golden on both sides. 32 Spread Spiced Apricot Brie Goat Cheese Spread on the bottom bun. 33 Add a layer of Spiced Apricot Bacon Jam on top of the spread. 34 Place the fried chicken on the bottom bun. 35 Top with Brie slices, allowing them to get creamy from the heat. 36 Spoon Spiced Apricot Glaze generously over the Brie and chicken. 37 Top with Spiced Apricot Walnut Arugula Slaw, extra toasted walnuts, and fresh thyme. 38 Place top bun and serve immediately.
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