Difficulty Hard
Cook Time 1 hr+
Heat None
Components 7 components
The party appetizer everyone crowds around — now smothered over crispy fried chicken. A thick, hot spinach artichoke dip loaded with cream cheese, parmesan, and garlic is the star. Crispy panko artichoke hearts add crunch, a cool romaine Caesar-style slaw balances the richness, a roasted garlic parmesan bacon jam holds the bottom bun, and a sun-dried tomato roasted garlic cream cheese spread ties it all together. Provolone melts over everything.
✨ 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 oilSpinach Artichoke Dip Sauce 2 oz cream cheese (softened)1 oz sour cream2 tbsp parmesan cheese (grated)1/2 cup fresh spinach (chopped)1/4 cup artichoke hearts (chopped)1/2 tsp garlic (minced)2 tbsp mozzarella cheese (shredded)1/8 tsp saltpinch black pepper1/4 tsp lemon juiceRomaine Caesar Slaw 1/2 cup romaine lettuce (chopped)1 tbsp shaved parmesan1 small Roma tomato (diced)1 tbsp crouton crumbles[object Object] DressingSun-Dried Tomato Roasted Garlic Cream Cheese Spread 2 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp sun-dried tomatoes (finely chopped)2 cloves roasted garlic (mashed)1 tsp parmesan cheese (grated)pinch Italian seasoningto taste pinch of saltPanko Crusted Artichoke Hearts 4-5 pieces canned artichoke hearts1/4 cup panko breadcrumbs1 tbsp parmesan cheese (grated)1/8 tsp garlic powderpinch saltas needed beef tallow or lard (for frying)Toppings & Assembly Romaine Caesar Slaw Roasted Garlic Bacon Jam (spread on bottom bun) Sun-Dried Tomato Roasted Garlic Cream Cheese Spread (spread on bottom bun) Spinach Artichoke Dip Sauce (smothered over chicken) Provolone cheese (melted over chicken) Parmesan cheese (melted over chicken) Panko crusted artichoke hearts Lots of crispy bacon (4-6 slices) Pita chips (for crunch) Onion rings Roasted Garlic Bacon Jam 4 slices thick-cut bacon (diced)4-5 cloves roasted garlic (mashed)1 shallot shallots (minced)1 tbsp brown sugar1 tbsp apple cider vinegarpinch black pepper2 tbsp waterPita Chips 1 pita pita bread (cut into triangles)1 tbsp olive oilpinch garlic powderpinch saltOnion 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.
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