Southern Grill Lunch: Copycat Famous Restaurant Classic

Allergens

Eggs (in hushpuppies), Wheat (in flour and Texas toast)

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup buttermilk
• 2 cups all
• purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• Vegetable oil, for frying
• 6 slices of thick
• cut bacon
• 4 hushpuppies
• 1 cup Coleslaw (store
• bought or homemade)
• 2 tbsp pickle chips
• 2 slices of Texas toast

Instructions

1. Begin by marinating the chicken breasts in buttermilk for at least 30 minutes.
2. In a shallow dish, mix together the flour and seasonings (garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper).
3. Remove the marinated chicken from the buttermilk and dredge in the seasoned flour, shaking off excess flour. Set aside.
4. Preheat a deep fryer or heavy bottomed pan with vegetable oil to 350°F (175°C). Fry the chicken until golden brown and cooked through, about 8 10 minutes. Remove from oil and let rest on a wire rack while you cook the bacon and toast.
5. Grill or fry the bacon until crispy. Set aside.
6. Toast the Texas bread slices until golden.
7. Grill the hushpuppies according to package instructions, if using store bought. Alternatively, follow a homemade recipe for fresh hushpuppies.
8. Assemble the dish: Place fried chicken on top of Texas toast, layer bacon and hushpuppies on top, then add pickle chips. Top with a generous dollop of coleslaw. Serve immediately.

Chef’s Insight

The key to perfect fried chicken is a well-seasoned flour mixture and consistent oil temperature.

Notes

The pickle chips add a tangy crunch to contrast with the creamy coleslaw and smoky bacon.