Firecracker Southern Grill Lunch

Allergens

Milk, Eggs (in buttermilk)

Ingredients

• 1 pound boneless chicken thighs
• 2 tablespoons Cajun seasoning
• 1 cup buttermilk
• 1 cup all
• purpose flour
• 2 cups peanut oil, for frying
• 6 slices thick
• cut bacon
• 8 slabs Texas toast
• 1/2 pound sharp cheddar cheese, thinly sliced
• 1 cup barbecue sauce

Instructions

1. In a large bowl, toss the chicken thighs with Cajun seasoning and let marinate for 30 minutes.
2. In another large bowl, pour buttermilk over the marinated chicken and refrigerate for 30 minutes.
3. While the chicken is marinating, cook bacon slices in a large skillet until crisp set aside.
4. In a separate skillet or deep fryer, heat peanut oil to 350°F (175°C).
5. Remove chicken from buttermilk and dredge in flour. Carefully lower chicken into hot oil and fry for 6 8 minutes, or until golden brown and cooked through. Transfer to a paper towel lined plate.
6. Heat a grill or grill pan to medium high heat. Grill Texas toast until toasted, then spread barbecue sauce on one side of each slice.
7. Place fried chicken on top of the sauced Texas toast and top with bacon slices and cheddar cheese.
8. Grill until the cheese is melted and bubbly, about 3 4 minutes.

Chef’s Insight

Don't be afraid to adjust the heat of the Cajun seasoning to your preference.

Notes

For a vegetarian option, replace chicken with grilled portobello mushrooms or fried eggplant slices.