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.
Executive produced by Rachael Ray. A Free Food Studios production.
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.
