ingredients
- Stone & Skillet English Muffin
- Skinless chicken breast
- 1 cup flour
- 1 cup buttermilk
- 1 egg
- Oil
- Bread and butter pickles
- 2 slices thick cut bacon
- Shredded lettuce
- Salt and pepper
White BBQ Sauce:
- 2 cups mayonnaise
- 1⁄2 cup prepared horseradish
- 1⁄4 cup apple cider vinegar
- 2 tbsp. sugar
- 4 tsp. kosher salt, plus more to taste
- 1 tbsp. ground black pepper, plus more to taste
- 1⁄2 tsp. cayenne
- 2 1⁄4 tsp. sweet paprika
- 1 1⁄2 tsp. garlic powder
- 3⁄4 tsp. celery seeds
- 1⁄4 tsp. ground cumin
- 1⁄4 tsp. ground coriander
preparation
- Mix all sauce ingredients together and set aside in the fridge.
- Cook bacon and set aside.
- Heat oil in a heavy bottom pot to 350 degrees F
- Mix egg with buttermilk and place in a bowl.
- Add flour to a separate bowl.
- Coat chicken in flour, then in the buttermilk, then back into the flour. Let sit for about 10 minutes patting the flour into the breast to form clumps.
- Carefully place chicken in the oil and cook until golden brown and an instant read thermometer reads 165 degrees F.
- Remove chicken from oil, let drain on paper towels, and season with salt and pepper.
- Assemble the sandwich by stacking lettuce, bacon, chicken, sauce, and pickles.
