Cluckers Flatbreads Recipe

In a medium bowl whisk together flour, instant yeast, sugar, and salt.

Add warm water and olive oil; mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 4–5 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest in a warm place 30–45 minutes until doubled. Punch down and divide into 2 equal portions for two flatbreads (or keep whole for one large). Let rest 10 minutes before shaping.

Toss the sliced roasted turkey with 1 tsp olive oil, smoked paprika, black pepper, and 1/2 tsp salt. Set aside to come to room temperature while other components are prepared.

Marinate: In a bowl combine buttermilk and hot sauce (if using) and applewood smoke seasoning or 2–3 drops liquid smoke. Add the chicken tenders and refrigerate at least 30 minutes (or up to 4 hours).

Make dredge: Whisk together the cup of flour, cornstarch, garlic powder, onion powder, paprika, 1 tsp salt, and 1/2 tsp black pepper in a shallow dish.

Heat 3–4 inches of vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to regulate temperature.

One at a time, remove a tender from the marinade allowing excess buttermilk to drip off, then press into the flour dredge to coat thoroughly. Shake off excess and set on a wire rack. For crispier breading, double-dip: return to buttermilk briefly then dredge again in flour.

Fry: Carefully lower 3–4 tenders at a time (do not overcrowd) into the hot oil and fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes depending on size. Remove to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven while finishing remaining tenders.

Cut potatoes to roughly 1/2" thick sticks and rinse in cold water until water runs clear to remove excess starch. Pat very dry with paper towels.

First fry (blanch): Heat oil in a heavy pot to 300°F (150°C). Fry the dried potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Let cool 10–15 minutes (or refrigerate to hold).

Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches until golden and crisp, 2–3 minutes. Remove and drain on paper towels; immediately season with 1 tsp salt.

Preheat oven to 500°F (260°C) with a pizza stone or baking sheet inside if available.

On a lightly floured surface, gently stretch or roll each dough portion into a 9–10" oval or round flatbread about 1/4" thick.

Place flatbreads on a peel or parchment-lined baking sheet. Brush lightly with olive oil.

Layer each flatbread: sprinkle a portion of shredded mozzarella and cheddar across the surface, distribute torn or chopped roasted turkey evenly, then place 2–3 sliced chicken tenders per flatbread (slice tenders on an angle for easier eating).

Bake on the hot stone or baking sheet 7–9 minutes until crust is puffed and cheese melted and bubbly.

Remove flatbreads from oven. Drizzle honey mustard or house sauce across each, add dollops or a light drizzle of ranch dressing, sprinkle sliced green onions and crispy fried onions if using. For serving, place a portion of twice-fried fries alongside or pile a small handful on top for a loaded flatbread experience.

Slice each flatbread into 6–8 pieces and serve immediately.