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Restaurants›Winner Winner Courtenay Place›White Bbq Chicken & Bacon Recipe

White Bbq Chicken & Bacon Recipe

Name: Winner Winner Courtenay Places WHITE BBQ CHICKEN & BACON Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb boneless skin-on (or skinless) chicken thighs; 1 cups buttermilk (for marinade); 1 tbs hot sauce (optional, for marinade); 1.5 cups all-purpose flour; 0.25 cups cornstarch; 0.5 tsp baking powder; 1.5 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 2 each eggs; 0.25 cups milk; 3 cups neutral oil for frying (vegetable, peanut, or canola); 6 each streaky/smoked bacon strips; 1 cups shredded cheddar or Monterey Jack; 0.5 cups mayonnaise; 0.25 cups sour cream; 2 tbs apple cider vinegar; 1 tsp prepared horseradish (or to taste); 0.5 tsp Worcestershire sauce; 0.5 tbs lemon juice; 0.5 tsp sugar; 0.25 tsp garlic powder; 0.25 tsp salt; 0.25 tsp black pepper; 2 cups green cabbage, finely shredded; 0.5 cups carrot, grated; 0.25 cups red onion, thinly sliced; 2 tbs mayonnaise

Inspired by Winner Winner Courtenay Place

Time1h 15m

Serves2

Hot dipped fried chicken, bacon, cheese, slaw, tobacco onions & white BBQ sauce

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Ingredients

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Chicken & Breading

1 lb boneless skin-on (or skinless) chicken thighs

1 cups buttermilk (for marinade)

1 tbs hot sauce (optional, for marinade)

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1/2 tsp Baking powder

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Smoked paprika

2 each Eggs

1/4 cups Milk

3 cups neutral oil for frying (vegetable, peanut, or canola)

Bacon & Cheese

6 each streaky/smoked bacon strips

1 cups shredded cheddar or Monterey Jack

White BBQ Sauce

1/2 cups Mayonnaise

1/4 cups Sour cream

2 tbs Apple cider vinegar

1 tsp prepared horseradish (or to taste)

1/2 tsp Original Worcestershire Sauce

1/2 tbs ReaLemon lemon juice

1/2 tsp sugar

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Slaw

2 cups green cabbage, finely shredded

1/2 cups Carrot, grated

1/4 cups Red onion, thinly sliced

2 tbs Mayonnaise

1 tsp Apple cider vinegar

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Tobacco Onions

1 each yellow onion, very thinly sliced

1/2 cups all-purpose flour (for dredge)

1/2 tsp kosher salt

1/4 tsp black pepper

1 cups neutral oil for frying (can use same oil)

Assembly

2 each burger buns or sandwich rolls, toasted

1 tbs butter (for toasting buns)

4 slices pickles (optional)

Method

Chicken & Breading

Marinate

Trim excess fat from chicken thighs and lightly score thicker parts for even cooking. Place chicken in a shallow bowl with buttermilk and hot sauce (if using). Cover and refrigerate for at least 1 hour, preferably 2–4 hours.

Prepare dredge

In a large bowl combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder and smoked paprika. Whisk to combine.

Egg wash

In a separate bowl whisk eggs with milk until smooth. This will be used for a double-dip for a crisp crust.

Breading and fry

Heat 2–3 cups neutral oil in a large heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from buttermilk letting excess drip off. Dredge each piece in the flour mixture, then dip in the egg wash, then back into the flour mixture pressing to adhere a thick coating. Fry chicken in batches without overcrowding for 6–9 minutes per batch (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan.

Bacon & Cheese

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels. When cool, break or chop into pieces sized to fit on the sandwich. Reserve a little bacon fat (if desired) to brush on buns for extra flavor. Keep warm.

If you prefer melted cheese on the chicken: after frying, place shredded cheddar/Monterey Jack on the hot chicken and tent for 1–2 minutes so it softens and melts slightly.

White BBQ Sauce

Whisk together mayonnaise, sour cream, apple cider vinegar, horseradish, Worcestershire sauce, lemon juice, sugar, garlic powder, salt and black pepper in a small bowl. Taste and adjust acidity or horseradish to preference. Refrigerate until assembly. Sauce can be made a day ahead to let flavors meld.

Slaw

In a mixing bowl combine shredded cabbage, grated carrot and sliced red onion. In a small bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper, then toss with the vegetables until evenly coated. Adjust seasoning to taste. Chill briefly so flavors marry (10–20 minutes) or use immediately.

Tobacco Onions

Separate the thin onion slices into individual strands. Toss the strands lightly with the 1/2 cup flour, kosher salt and black pepper so they are evenly coated. Heat remaining oil (or use same oil from frying chicken if enough remains) to 350°F (175°C). Fry small handfuls briefly—about 45–60 seconds—stirring constantly until pale golden and crisp. They will crisp more as they cool. Remove with a slotted spoon and drain on paper towels; immediately season with a pinch more salt if desired.

Assembly

Toast the buns: spread butter on cut sides and toast in a skillet or under broiler until golden.

Build each sandwich: spread a generous tablespoon (or to taste) of white BBQ sauce on both top and bottom bun. Place hot fried chicken on the bottom bun. Top with shredded/melted cheese, 3 strips of chopped bacon, a heaping tablespoon of slaw, and a small handful of tobacco onions for crunch. Add pickles if using. Cap with top bun.

Serve immediately while chicken and onions are hot and crisp. Provide extra white BBQ sauce on the side.