Eureka Pb Recipe
Fried chicken, bacon, tomato, lettuce, cheddar cheese & egg topped with cilantro aioli on our famous buttered biscuit, served with red skin potatoes
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.
For the Fried Chicken
For the Bacon
For the Toppings
For the Cilantro Aioli
For the Buttered Biscuit
For the Red Skin Potatoes
Method
Preparing the Fried Chicken
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, pepper, and paprika. Add chicken breasts and marinate for at least 30 minutes (or overnight if possible).
- 2
Coat the Chicken
In another bowl, place the all-purpose flour. Remove the chicken from the buttermilk marinade, allowing excess to drip off, and dredge in flour until fully coated.
- 3
Fry the Chicken
Heat vegetable oil in a deep pan over medium-high heat. Once hot, carefully add the coated chicken breasts and fry for about 6-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Cooking the Bacon
- 4
Preparing the Toppings
- 5
Prepare Tomato and Lettuce
Slice the tomato into thin rounds. Wash and dry the lettuce leaves.
- 6
Making the Cilantro Aioli
- 7
Blend the Aioli
In a small bowl, mix mayonnaise, chopped cilantro, minced garlic, lime juice, and salt. Stir until well combined. Adjust seasoning to taste.
Preparing the Buttered Biscuit
- 8
Butter the Biscuits
If using homemade biscuits, bake according to recipe. If using store-bought, follow package instructions. Once warm, spread butter over the top of each biscuit.
Cooking the Red Skin Potatoes
- 9
Prepare and Roast the Potatoes
Preheat the oven to 400°F (200°C). Wash and quarter the red skin potatoes. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and golden.
- 10
Garnish the Potatoes
Once roasted, sprinkle with fresh parsley before serving.
Assembling the Dish
- 11
Build the Eureka PB
On each buttered biscuit, layer the fried chicken, crispy bacon, sliced tomato, lettuce leaves, cheddar cheese, and fried egg. Drizzle with cilantro aioli and serve with roasted red skin potatoes on the side.