Eureka Recipe
Fried chicken, bacon, tomato, lettuce, cheddar cheese & egg topped with cilantro aioli on our famous buttered biscuit, served with red skin potatoes.
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Ingredients
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Fried Chicken
Biscuit
Toppings
Red Skin Potatoes
Method
Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Dredge each marinated chicken thigh in the seasoned flour mixture, shaking off excess flour, and carefully place them in the hot oil. Fry for about 7-8 minutes on each side until golden brown and cooked through. Drain on paper towels.
Biscuit
- 4
Make the Biscuit Dough
Preheat oven to 450°F (230°C). In a large bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined.
- 5
Bake the Biscuits
Turn the dough onto a floured surface and knead gently. Roll out to about 1 inch thick and cut into rounds. Place on a baking sheet and bake for 12-15 minutes until golden brown.
Toppings
- 6
Cook the Bacon
In a skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels.
- 7
Prepare the Cilantro Aioli
In a bowl, combine mayonnaise, chopped cilantro, and lime juice. Mix well and set aside.
- 8
- 9
Prepare the Vegetables
Slice the tomato and wash the lettuce.
Red Skin Potatoes
- 10
Prepare the Potatoes
Preheat the oven to 425°F (220°C). Wash and cut the red skin potatoes into quarters.
- 11
Season and Roast
In a bowl, toss the potatoes with olive oil, salt, black pepper, and rosemary. Spread them out on a baking sheet and roast for 25-30 minutes until golden and tender.