Entertain Me Recipe

Marinate

Pat chicken tenderloins dry. In a shallow bowl, combine buttermilk and hot sauce if making spicy. Add chicken, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare Breading

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper and cayenne (if spicy). In a second dish beat the egg.

Bread the Tenders

Remove chicken from buttermilk, letting excess drip off. Dredge each tender in the flour mix, dip in beaten egg, then press back into the flour mixture for a double-coat. Set on a rack while oil heats.

Fry

Heat oil in a deep skillet or pot to 175°C (350°F). Fry chicken tenders two at a time (do not overcrowd) for 4–6 minutes, turning once, until golden brown and internal temperature reaches 74°C (165°F). Transfer to a rack lined with paper towels to drain and rest 3–5 minutes.

Prepare Cheese

Cut mozzarella block into two 1–1.5 cm thick slices (enough to top each tender). Pat dry thoroughly with paper towel to remove moisture.

Bread Cheese

Set three shallow bowls: flour, beaten egg, and panko. Dredge each mozzarella slice in flour, dip into egg, then coat evenly with panko pressing to adhere. For an extra-crispy finish, repeat egg and panko for a double crust.

Fry Cheese

Heat 100 ml oil in a small skillet over medium-high. When shimmering, fry mozzarella slices 30–60 seconds per side until golden brown. Work quickly to avoid melting through—remove to paper towel and keep warm on a rack.

Cook Beef Bacon

In a separate skillet over medium heat, cook beef bacon slices 2–3 minutes per side until crisp. Transfer to paper towel to drain.

Prepare Produce

Core and slice the tomato into 4–6 thin slices. If using whole lettuce leaves, tear to size. Have pickle slices ready.

In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, minced garlic, salt and pepper. Taste and adjust heat or acidity. Chill briefly if time allows.

If using buns or rolls, spread softened butter on cut sides and toast in a skillet until golden. Spread a generous layer of chipotle aioli on the bottom bun or plate.

Place a lettuce leaf on the aioli, add the fried chicken tender, top each tender with one crisp-fried mozzarella slice, two slices of beef bacon (or fold whole slice), tomato slices, and pickles. Spoon another dollop of aioli on top if desired and finish with the top bun or serve open-faced.

Serve immediately while chicken and mozzarella are hot and crispy. Recommend serving with fries or a simple salad.