Fried Chicken Monte Cristo with Cranberry Maple Drizzle from Global Soul Kitchen
Deborah VanTrece's Asparagus, Pea, and Radish Salad is a vibrant and refreshing dish that combines blanched asparagus and sugar snap peas with thinly sliced watermelon radishes and red bell pepper. Tossed in a zesty lemon-Dijon vinaigrette and garnished with fresh mint and sumac, this salad offers a delightful balance of crisp textures and bright flavors, making it an ideal side for spring and summer meals.
Recipe by Deborah VanTrece on Global Soul Kitchen. Â
Executive produced by Rachael Ray. A Free Food Studios production.Â
Ingredients
For the Chicken:
- 6 Springer Mountain Skinless Boneless Chicken Breast or Thighs
- 1 Tbsp Seasoning Salt
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Black Pepper
- 1 Egg, Beaten
- 2 Tbsp water
- Flour
- Vegetable Oil
For the Monte Cristo Batter:
- 1 Cup complete Waffle Mix
- 2 Cups Egg Nog
- 4 Eggs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp clove
- 12 slices Thick Sliced Brioche Bread ½ inch (may substitute Texas Toast)
- 6 slices Gruyere Cheese
- 6 tsp finely diced jalapeno(deseeded)
- 3 Tbsp Unsalted Butter
- 1 can Jellied Cranberry Sauce
- ½ cup Maple Syrup
- ¼ cup Bourbon (optional)
- ¼ cup powdered sugar(optional)
Directions
For the Chicken:
Combine Seasoning Salt, Garlic powder, onion powder, black pepper. Lay chicken flat on a sheet pan and season both sides of chicken with combined spices. ( can refrigerate overnight to maximize flavor).Pour ½ to 1 inch of oil in a cast iron skillet. (or other frying pan. Heat oil to 350 degrees or until a pinch of flour sizzles on contact. Beat together egg and 2 tbsp water. Dip chicken in egg and dredge in flour, shaking off the excess. Place the chicken in the skillet and fry 3 minutes. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking until the chicken is cooked through, 10 to 15 minutes. Drain on a rack or paper towel lined sheet pan. Set aside and allow to cool while making monte cristo batter.
For the Monte Cristo Batter:
In a small saucepan over medium heat, whisk together cranberry sauce, syrup and bourbon until combined. Heat for 3 minutes. Remove from stove and allow to cool.
In a medium bowl, combine waffle mix, cinnamon, ginger, clove with a spoon. Whisk in eggs, and egg nog until batter is smooth. Pour mixture into a shallow bowl. Put aside.
On 6 slices of bread place 1 piece of fried chicken, 1 slice of cheese and 1 tsp chopped jalapeno on each slice. Top with another slice of bread to make a sandwich. Press down on each sandwich to secure.
Dip both sides of sandwiches into egg mixture until bread is lightly soaked. In a large skillet over medium low heat, melt butter. Add sandwiches to skillet. Cover and cook 2 to 3 minutes on each side, until golden brown. Remove from skillet and place on a baking sheet. Bake in 375 degree oven for 5 minutes or until cheese melts. Remove from oven. Sprinkle with powder sugar. Cut sandwich in half and drizzle with syrup.
