The Double Down: Fried Chicken Buns with Fresno Slaw, Bacon & Swiss

Step 1 - Chicken Buns: Carefully butterfly two chicken breasts to portion them into 1/4” thick slices. Square off the filets so you end up with sandwich bread-shaped pieces (aka squares), season with salt and pepper, and reserve. Next, ready a standard triple breading: in three separate trays, set up seasoned flour, egg wash, and seasoned panko breadcrumbs. One by one, coat the filets in the flour, then egg wash, then breadcrumbs, then back into the egg wash, then one final time in the breadcrumbs again. Fry at 375°F until golden, around 3-5 minutes per side. 

Step 2 - Slaw: Combine 1/2 cup of thinly sliced purple cabbage, one thinly sliced Fresno chili, and season with a splash of ponzu and salt. 

Step 3 - Bacon: Arrange bacon on a sheet tray and cook for 16-20 minutes at 400°F or until crispy. 

Step 4 - Build: Stack a piece of the fried chicken, then a portion of the slaw, a few pieces of bacon, a dollop of black garlic caper Mayo, a slice of Swiss cheese (don’t melt it though, trust me), and finally crown it with the second piece of fried chicken.