Farmhouse Chickenwich Recipe
breaded & fried Tindle chicken patty, fried Just Egg patty, melted mozzarella, tempeh bacon, and house chipotle aioli on butter toasted brioche
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Tindle Chicken Patty
Heat oil in a frying pan over medium heat. Dredge the Tindle chicken patty in a mixture of flour, cornstarch, salt, black pepper, and garlic powder. Fry until golden brown and crispy, about 4-5 minutes on each side. Remove and drain on paper towels.
- 2
Cook the Just Egg Patty
In the same frying pan, pour in the Just Egg mixture and cook until set, flipping once, about 3-4 minutes. Remove from heat.
- 3
Prepare the Tempeh Bacon
In a separate pan, cook the tempeh bacon until crispy, about 3-4 minutes on each side.
- 4
Assemble the Chickenwich
Toast the brioche buns in the same frying pan until golden brown. On the bottom half of each bun, layer the fried Tindle chicken patty, cooked Just Egg patty, melted mozzarella cheese, and crispy tempeh bacon. Drizzle with chipotle aioli and top with the other half of the bun.
- 5
Serve
Serve immediately and enjoy your Farmhouse Chickenwich!
