WE'RE HIRING!

Positions available at each of our plant locations.

APPLY TODAY
Close close

BUTTERMILK FRIED CHICKEN BACON CHEDDAR SANDWICH

Yield: 1 sandwich

Share "BUTTERMILK FRIED CHICKEN BACON CHEDDAR SANDWICH"?

Ingredients

Item/Count

For sandwich
Chicken breast, 4-6 ounces 1
Buttermilk 1 cup
Buttermilk for the batter 2 tbsp
Flour 1 cup
Salt ¼ tsp
Cracked black pepper 1 tsp
Garlic powder ½ tsp
Pretzel bun 1
Strips of bacon 2
Lettuce leaves 2
Several slices of red onion
Several slices tomato
Muy Fresco® Mild Cheddar Cheese Sauce 2 tbsp
For Sriracha Aioli
Mayonnaise ⅓ cup
Maple syrup 1 ½
Sriracha sauce 1 tbsp

Directions

  1. For sandwich: Soak chicken in buttermilk for 30 minutes in fridge.
  2. Combine flour, paprika, garlic powder, salt, and pepper in a bowl. Add 2 tbsp of buttermilk. Texture should be clumpy.
  3. Heat skillet with ½ inch frying oil. Heat to 375 degrees.
  4. Dredge chicken in flour mixture. Fry until golden brown.
  5. Prepare Muy Fresco® Mild Cheddar Cheese Sauce according to package directions.
  6. For Maple-Sriracha Aioli: Mix together mayonnaise, maple syrup, and Sriracha.
  7. To assemble: Assemble sandwich with pretzel bun, bacon, lettuce, tomato, onion, Maple Sriracha Aioli, and Muy Fresco® Mild Cheddar Cheese Sauce.
  8. Serve with a side of sweet potato chips.