Cluck Off Recipe
hand-breaded chicken breast golden fried, house pickles, house buttermilk ranch, arugula tossed in spicy vinaigrette on a toasted house brioche bun
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Ingredients
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Chicken & Bun
Method
Preparation & Assembly
- 1
Prepare the Chicken
Begin by seasoning the chicken breasts with salt, black pepper, and cayenne pepper. Set aside.
- 2
Bread the Chicken
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Dip each seasoned chicken breast first in flour, then in the egg, and finally in the bread crumbs, ensuring they are well-coated.
- 3
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
- 4
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, vinegar, salt, and pepper to taste. Toss the arugula in the vinaigrette until evenly coated.
- 5
Assemble the Sandwich
Toast the brioche buns lightly. On the bottom half, place the fried chicken breast, followed by house pickles, the dressed arugula, and a generous drizzle of house buttermilk ranch. Top with the other half of the bun and serve.