The Conshy Twist Chicken Sandwich by Southern Cross Kitchen Restaurant

Artesano® Brioche Buns
Servings
1

Ingredients

  • 1 Sara Lee® Artesano® Brioche Bun
  • 3 slices tomatoes
  • 2 leaves of bib lettuce
  • 2-3 cups of your preferred cooking oil

  • Pimento Cream Cheese Spread Ingredients:
  • 4 teaspoons hot pepper relish
  • 4 teaspoons cream cheese
  • ½ teaspoon fresh chopped rosemary
  • ½ teaspoon fresh chopped garlic

  • Chicken Batter Ingredients:
  • 1 cup seasoned flour
  • 1 cup crushed pretzel chips
  • 1½ cups liquid eggs (or 6 whole large eggs)
  • 1 6 oz. boneless chicken breast

Directions

  1. Make Pimento Cream Cheese Spread by mixing all ingredients together (hot pepper relish, cream cheese, chopped rosemary and chopped garlic).
  2. Take liquid eggs (or crack 6 eggs & whip if using whole eggs) and put them in a bowl as the dredge for chicken.
  3. Combine seasoned flour with crushed pretzels in a bowl.
  4. Put bowls side by side for dipping and dredging later. Keep separate.
  5. Take the boneless chicken breast and pound it thin.
  6. Use a deep sauté pan or pot and add roughly 2-3 cups of oil. Heat oil to roughly 275°F.
  7. Take the chicken breast and drop it into the egg wash until submerged.
  8. Take chicken breast out of egg wash and lay it into the flour mixture. Completely cover chicken by dredging into flour and pretzel mixture.
  9. Carefully drop covered chicken breast into the hot oil & let it fry for roughly 3-4 minutes on each side, or until golden brown all around. Once fried, remove and let it rest.
  10. To assemble the sandwich, smear the bottom bun with pimento cream cheese spread. Place fried chicken on top of the pimento cheese mixture and finish with lettuce, tomato and the bun lid.
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