The Wedgie Recipe

Prepare lettuce and accoutrements

Remove any limp outer leaves from the iceberg head, halve lengthwise and then cut each half into wedges to yield 4 wedges (this recipe uses 2 wedges per serving; adjust). Pat wedges dry with paper towels. Halve cherry tomatoes and slice bacon into 1/2" pieces.

Crisp bacon: In a skillet over medium heat, cook bacon slices until browned and crisp, 6–8 minutes. Transfer to paper towels to drain, then crumble.

Make blue cheese dressing

In a bowl whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in crumbled blue cheese, white wine vinegar, lemon juice, grated garlic, salt, and pepper. Taste and adjust seasoning. Chill for at least 15 minutes to let flavors meld. (If guest prefers ranch, substitute 0.25 cups extra buttermilk and 0.5 tsp dill and omit blue cheese.)

Marinate chicken

Cut chicken thighs into 3–4 oz pieces (size of a small chicken fillet). In a bowl combine buttermilk and hot sauce, add chicken and refrigerate for 30 minutes to 2 hours (minimum 30 minutes).

Dredge and fry

In a shallow dish whisk together 0.75 cups flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Remove chicken from marinade letting excess drip off, then press each piece into the flour mixture to coat thoroughly. Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) — about 1.5" depth of oil. Fry chicken in batches, 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan.

Slice and set up dredging station

Slice the green tomato into 1/2" thick rounds (about 4–6 slices). Set up three shallow bowls: one with 0.25 cups flour, one with beaten egg mixed with 2 tbsp buttermilk, and one with panko breadcrumbs combined with 2 tbsp cornmeal, 0.5 tsp salt, and 0.25 tsp black pepper.

Dredge and fry tomatoes

Dust tomato slices lightly with flour, dip into the egg-buttermilk mixture, then press into the panko-cornmeal mixture to coat. Using the same oil heated for the chicken (maintain ~350°F / 175°C), fry tomato slices 1–2 minutes per side until golden and crisp. Drain on paper towels or a wire rack.

Assemble the wedge: Place one iceberg wedge on each plate. Spoon 1–2 tablespoons of the blue cheese dressing over the top of each wedge, allowing it to cascade down the leaves.

Top the wedge with 1–2 pieces of fried chicken and 1 fried green tomato slice per wedge. Scatter halved cherry tomatoes, crumbled bacon, sliced red onion, and chopped chives around and over the wedge.

Finish: Sprinkle extra crumbled blue cheese and a crack of coarse black pepper over the top. Serve immediately with extra dressing on the side.