The Cordon Bleu Recipe
Buttermilk fried chicken, ham, swiss cheese + house-made honey butter
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Ingredients
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For the Buttermilk Fried Chicken
For the Cordon Bleu Assembly
For the House-Made Honey Butter
Method
For the Buttermilk Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Prepare the Flour Mixture
In a separate bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper.
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Bread and Fry the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated. Carefully lower the chicken into the hot oil in batches, frying for about 5-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.
For the Cordon Bleu Assembly
- 5
Assemble the Cordon Bleu
Once the chicken is fried and slightly cooled, place a slice of ham and a slice of Swiss cheese on top of each piece of fried chicken. Allow the residual heat to melt the cheese slightly.
For the House-Made Honey Butter
- 6
Make the Honey Butter
In a mixing bowl, beat the unsalted butter until creamy. Add the honey and cinnamon, and continue to mix until well combined and fluffy. Adjust sweetness to taste.
