The Chatfield Recipe
Fried chicken, bacon and cheese topped with our apple butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken
Bacon & Cheese
Apple Butter & Bread
Finish & Garnish
Method
Fried Chicken
Prepare and brine
Trim excess fat from chicken thighs and flatten to an even thickness (about 1/2 inch) with a meat mallet if needed. In a bowl combine buttermilk, 1/2 tsp kosher salt and 1/2 tsp black pepper. Submerge chicken in buttermilk mixture, cover and refrigerate for at least 1 hour (up to 4 hours).
Make dredge
In a shallow dish whisk together flour, cornstarch, remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper, garlic powder, smoked paprika and cayenne. Spread dredge on a plate for easy coating.
Dredge and rest
Remove each thigh from buttermilk, let excess drip off, then press into the flour mixture to fully coat. Place coated pieces on a wire rack and let rest for 10–15 minutes to set the crust.
Fry
In a large skillet or Dutch oven add vegetable oil to reach ~1/2 inch depth and heat over medium-high until oil reaches 350°F (175°C) or a bubble test shows steady sizzle. Fry chicken pieces 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches to avoid crowding. Transfer to a paper-towel-lined plate or wire rack to drain and keep warm in a 200°F (95°C) oven if desired.
Bacon & Cheese
Cook bacon in a skillet over medium heat until crisp, 6–10 minutes depending on thickness. Transfer to paper towels to drain. If assembling sandwiches immediately, keep bacon warm in a low oven.
After frying chicken, place a slice of sharp cheddar on each hot chicken piece and return to the warm oven or cover skillet for 1–2 minutes to melt the cheese slightly.
Apple Butter & Bread
Split buns and spread 1/2 tablespoon unsalted butter on cut sides. Toast buttered buns in a skillet over medium heat until golden, 1–2 minutes per side.
Warm apple butter if very cold (microwave 15–20 seconds) so it spreads easily.
Finish & Assembly
Spread approximately 2 tablespoons of apple butter on the top bun of each sandwich.
On the bottom bun place a small handful of microgreens or shredded lettuce if using, then add the cheese-topped fried chicken piece. Layer 1–2 slices of crisp bacon over the chicken.
Add pickled red onions if using, then cap with the apple-buttered top bun. Press gently and serve immediately.