Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
Creamy marinara comfort on a bun — crushed tomatoes simmered with garlic, shallots, cream, and fresh basil get spooned over crispy fried chicken, creating a Caprese-inspired sandwich. Fresh mozzarella melts on top, while a sun-dried tomato basil bacon jam and sun-dried tomato basil goat cheese spread bring layered tomato complexity.
✨ 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 BatterTomato Cream Sauce 3/4 cup crushed canned tomatoes1 tbsp extra virgin olive oil2 cloves fresh garlic (minced)1 shallot shallots (minced)1/2 tsp dried oregano3 tbsp fresh basil (minced)1/2 cup heavy cream1/2 tsp balsamic vinegar1/4 tsp sugar1/4 tsp salt1/8 tsp black pepperTomato Basil Caprese Slaw 1/2 cup shredded romaine lettuce1/4 cup cherry tomatoes (halved)2 tbsp fresh mozzarella (diced small)1 tbsp fresh basil (thinly sliced)1 tbsp roasted red peppers (diced)[object Object] Dressing2 cloves roasted garlic (sliced)2 tbsp pickled red onionsTomato Basil Bacon Jam 4 slices thick-cut bacon (diced)2 tbsp diced yellow onion1 clove minced garlic2 tbsp crushed canned tomatoes1 tbsp sun-dried tomatoes (minced)1 tsp fresh basil (minced)1/4 tsp dried oregano1 tbsp brown sugar1 tbsp balsamic vinegar2 tbsp waterSun-Dried Tomato Basil Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp sun-dried tomatoes (finely minced)1 tsp fresh basil (finely minced)1 clove roasted garlic (mashed)1/4 tsp dried oreganoto taste pinch of saltToppings & Assembly Tomato Basil Caprese Slaw Tomato Basil Bacon Jam Sun-Dried Tomato Basil Goat Cheese Spread (spread on bottom bun) Tomato Cream Sauce (spooned over chicken) Fresh mozzarella (melted over chicken) Pickled red onions Roasted garlic Fresh basil leaves 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 1 tbsp extra virgin olive oil in a saucepan over medium heat. 9 Add 1 minced shallot, cook 1 minute. 10 Add 2 minced garlic cloves, cook 30 seconds. 11 Pour in 3/4 cup crushed canned tomatoes and 1/2 tsp dried oregano, simmer 5 minutes until tomatoes break down. 12 Add 1/2 cup heavy cream in a steady stream while whisking. 13 Bring to gentle simmer, cook 2 minutes. 14 Remove from heat and stir in 3 tbsp fresh basil (minced), 1/2 tsp balsamic vinegar, and 1/4 tsp sugar. 15 Season with 1/4 tsp salt and 1/8 tsp black pepper. 16 Keep warm and reserve 2 tbsp for slaw dressing. 17 Whisk together 2 tbsp tomato cream sauce, 1 tbsp mayonnaise, 1/2 tsp balsamic vinegar, 1 tsp fresh lemon juice, a pinch of dried oregano, and a pinch of salt for the dressing. 18 In a bowl, combine 1/2 cup shredded romaine, 1/4 cup halved cherry tomatoes, 2 tbsp diced fresh mozzarella, 1 tbsp fresh basil (thinly sliced), 1 tbsp diced roasted red peppers, 2 sliced roasted garlic cloves, and 2 tbsp pickled red onions. 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 in the pan. 23 Add 2 tbsp diced yellow onion and 1 minced garlic clove, cook 2 minutes. 24 Add 2 tbsp crushed canned tomatoes, 1 tbsp minced sun-dried tomatoes, 1 tsp fresh basil (minced), and 1/4 tsp dried oregano. 25 Add 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 2 tbsp water. 26 Simmer on low for 15-18 minutes until thick and jammy. 27 Let cool slightly and roughly chop to a spreadable consistency. 28 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 29 Stir in 1 tbsp finely minced sun-dried tomatoes, 1 tsp fresh basil (finely minced), 1 mashed roasted garlic clove, 1/4 tsp dried oregano, and a pinch of salt. 30 Mix until evenly combined. 31 Butter the potato bun and toast in a skillet until golden on both sides. 32 Spread Sun-Dried Tomato Basil Goat Cheese Spread on the bottom bun. 33 Add a layer of Tomato Basil Bacon Jam on top of the spread. 34 Place the fried chicken on the bottom bun. 35 Top with fresh mozzarella slices, allowing them to melt from the heat. 36 Spoon Tomato Cream Sauce generously over the melted mozzarella. 37 Top with Tomato Basil Caprese Slaw and fresh basil leaves. 38 Place top bun and serve immediately.
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