Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 8 components
Greek mezze plate on a bun — tangy whipped feta with lemon, garlic, and red pepper flakes gets schmeared on the bottom bun under crispy fried chicken. Roasted red peppers, Kalamata olive tapenade, and fresh cucumber pile on top. A Greek slaw with feta and olives adds crunch, a sun-dried tomato olive bacon jam and the whipped feta spread load up the bottom bun. Pita chips for crunch. It's like ordering everything at a Greek restaurant and putting it on fried chicken.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breast1 cup buttermilk1 large egg2-3 cups beef tallow or lard for frying1 cup all-purpose flour1/4 cup cornstarch1 teaspoon baking powder1 teaspoon salt1/2 teaspoon black pepper1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon paprika1/2 teaspoon dried oreganoWhipped Feta Spread 1/3 cup crumbled feta cheese (brined)2 tbsp cream cheese (softened)2 tbsp olive oil1 tbsp fresh lemon juice1/4 tsp lemon zest1/2 clove garlic (minced)pinch red pepper flakes1/8 tsp saltpinch black pepperKalamata Olive Tapenade 3 tbsp Kalamata olives (finely chopped)1 tsp capers (minced)1/2 clove garlic (minced)1 tbsp olive oil1 tsp lemon juice1 tsp fresh parsley (chopped)Greek Feta Slaw 1/2 cup romaine lettuce (chopped)2 tbsp English cucumber (diced)1 small Roma tomato (diced)1 tbsp red onion (thinly sliced)1 tbsp Kalamata olives (sliced)2 tbsp feta cheese (crumbled)1/2 tsp fresh oregano[object Object] DressingSun-Dried Tomato Olive Bacon Jam 4 slices thick-cut bacon (diced)1 tbsp sun-dried tomatoes (finely chopped)1 tbsp Kalamata olives (finely chopped)1 shallot shallots (minced)1 clove garlic (minced)1 tbsp red wine vinegar1 tbsp brown sugar2 tbsp waterRoasted Red Peppers 3-4 strips roasted red pepper (sliced)Pita Chips 1 pita pita bread (cut into triangles)1 tbsp olive oilpinch dried oreganopinch saltToppings & Assembly Greek Feta Slaw Sun-Dried Tomato Olive Bacon Jam (spread on bottom bun) Sun-Dried Tomato Goat Cheese Spread (spread on bottom bun) Roasted Red Pepper Hummus (spread on bottom bun) Whipped Feta Spread (on chicken) Kalamata Olive Tapenade (on chicken) Feta cheese crumbles Roasted red peppers Fresh cucumber slices Pita chips Sun-Dried Tomato Goat Cheese Spread 1 tbsp cream cheese (softened)2 tbsp goat cheese (softened)1 tbsp sun-dried tomatoes (finely chopped)1 clove roasted garlic (mashed)1/4 tsp lemon zestto taste pinch of saltRoasted Red Pepper Hummus 1/2 cup chickpeas (canned, drained)1/2 pepper roasted red pepper1 tbsp tahini1 clove garlic (minced)1 tbsp lemon juice1 tbsp olive oil1/4 tsp cuminto taste salt2 tbsp fresh lemon juice1/2 tsp lemon zestDirections 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and dried oregano. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours in the fridge). 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 Toast the bottom and top of the bun until lightly golden. 10 Spread condiments and spreads on the bottom bun. 11 Layer toppings as indicated. 12 Place the fried chicken on the prepared bun. 13 Add all remaining toppings. 14 Close with top bun and serve immediately while the chicken is hot.
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