Double Dipped Chicken Recipe
Fried chicken breast with spicy aioli, crisp pepper bacon, aged Tillamook cheddar and jalapeno–pickle slaw. Served on a fresh brioche bun with fries.
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Ingredients
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Double Dipped Chicken Ingredients
Method
Cooking Directions
- 1
Prepare the Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Add the chicken breasts to the mixture and marinate for at least 1 hour or overnight in the refrigerator.
- 2
Breading the Chicken
In a separate bowl, mix together flour and cornstarch. Remove the chicken from the marinade, allowing excess buttermilk to drip off, then dredge the chicken in the flour mixture, pressing firmly to coat. Repeat the process for a double dip.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet or fryer over medium-high heat. Once hot, carefully add the breaded chicken. Fry for 6-8 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Cook the Bacon
In a separate pan, cook the pepper bacon over medium heat until crispy. Drain on paper towels.
- 5
Assemble the Sandwich
On the bottom half of a brioche bun, place the fried chicken, top it with a slice of aged Tillamook cheddar, two slices of crispy bacon, and a generous scoop of jalapeno-pickle slaw. Drizzle spicy aioli on top and cover with the other half of the bun.
- 6
Serve
Serve the double-dipped chicken sandwich with a side of fries.
