Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 7 components
A dazzling wet lemon pepper glazed fried chicken sandwich that combines bright citrus flavors with creamy, tangy cheese. Crispy fried chicken breast is tossed in a warm lemon pepper butter sauce and layered with a fresh feta and arugula slaw, pickled red onions, fried tomato slices, and candied pork belly. The roasted garlic and feta cream cheese spread adds a rich, savory foundation that perfectly balances the zesty citrus notes throughout this sophisticated yet indulgent creation.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1 tsp lemon pepper seasoning1/2 tsp garlic powder1/4 tsp onion powder1/2 tsp salt1/4 tsp black pepperLemon Pepper Wet Sauce 3 tbsp unsalted butter1.5 tbsp fresh lemon juice1.5 tsp lemon pepper seasoning1 garlic clove, minced1/8 tsp saltLemon Pepper Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/2 cup fresh baby arugula3 tbsp feta cheese, crumbled3 tbsp pickled red onions2 tbsp mayonnaise1 tbsp fresh lemon juice1 tsp fresh lemon zest1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seedto taste saltto taste black pepperLemon Pepper Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 garlic cloves, minced1.5 tbsp fresh lemon juice1 tsp lemon zest2 tbsp brown sugar1 tsp black pepper1 tbsp apple cider vinegarto taste saltRoasted Garlic Feta Cream Cheese Spread 2 tbsp cream cheese, softened2 tbsp feta cheese, crumbled4 roasted garlic cloves, mashed1 tsp fresh dill, mincedpinch saltpinch black pepperCandied Pork Belly 4 oz pork belly, sliced into 1/4-inch stripsto taste saltto taste black pepper2 tbsp sugarFried Tomato 1 slice ripe tomato, sliced 1/4-inch thick3 tbsp all-purpose flour1/8 tsp salt1/8 tsp black pepper1/8 tsp garlic powder1 tbsp buttermilkToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Lemon Pepper Slaw Lemon Pepper Bacon Jam Roasted Garlic Feta Cream Cheese Spread Candied Pork Belly Fried Tomato Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg until combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, lemon pepper seasoning, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to distribute seasonings. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours refrigerated). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. For extra crunch, dip back in wet batter and dredge again. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a small saucepan over medium-low heat, melt the butter. 10 Add fresh lemon juice, lemon pepper seasoning, minced garlic, and salt. 11 Whisk until combined and warmed through, about 2 minutes. 12 Keep warm on low heat until ready to use. 13 In a large bowl, combine shredded red cabbage, carrots, and fresh arugula. 14 Add crumbled feta cheese and pickled red onions. 15 In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, vinegar, sugar, and celery seed. 16 Pour dressing over vegetables and toss to coat evenly. 17 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 18 In a skillet over medium heat, cook diced bacon until crispy, about 6-8 minutes. 19 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 20 Add diced onion and cook until softened, about 4 minutes. 21 Add minced garlic and cook for 1 minute. 22 Stir in lemon juice, lemon zest, brown sugar, black pepper, and apple cider vinegar. 23 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 24 Season with salt. Let cool slightly—it will thicken as it cools. 25 In a small bowl, combine softened cream cheese, crumbled feta, and mashed roasted garlic. 26 Mix until smooth and well blended. 27 Stir in fresh dill. Season with salt and pepper. 28 Spread on the bottom bun before assembling. 29 Pat pork belly strips dry with paper towels and season with salt and black pepper. 30 Heat a cast iron skillet over medium-high heat. 31 Place pork belly strips in the hot skillet and cook for 3-4 minutes per side until the edges are crispy. 32 Reduce heat to medium and continue cooking until internal portions are tender, about 2-3 more minutes. 33 Remove to a wire rack. While still warm, sprinkle with sugar and let cool slightly to caramelize. 34 Pat tomato slice dry with paper towels. 35 In a shallow bowl, combine flour, salt, black pepper, and garlic powder. 36 Dip tomato slice into buttermilk, then coat thoroughly with the flour mixture. 37 Heat 1/4 inch of beef tallow or lard in a skillet to 325°F. 38 Fry tomato for 2-3 minutes per side until golden and slightly softened. 39 Drain on a paper towel briefly before serving. 40 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 41 Spread Roasted Garlic Feta Cream Cheese Spread on the bottom bun. 42 Spoon a generous layer of Lemon Pepper Bacon Jam on top of the spread. 43 Toss the warm fried chicken in the Lemon Pepper Wet Sauce until evenly coated. 44 Place the sauce-coated chicken on top of the jam. 45 Pile on the Lemon Pepper Slaw. 46 Add candied pork belly strips and fried tomato slice. 47 Top with the top bun and serve immediately.
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