Ingredients
Equipment
Method
Preparation
- Whisk mayonnaise, minced garlic, and lemon juice in a small bowl. Refrigerate for 15 minutes.
- Dredge seasoned chicken tenders in flour, then egg, then Panko breadcrumbs, pressing firmly to create a craggy coating.
Cooking
- Heat oil to 350°F (175°C). Fry chicken for 3-4 minutes per side until golden-brown and internal temp is 165°F (74°C).
- Fry bacon until wavy and glossy. In the same pan, toast sourdough with butter until edges are charred and golden.
Assembly
- Spread aioli on sourdough. Layer chicken, melted cheddar, bacon, lettuce, tomato, and onion. Serve immediately.
Nutrition
Notes
Use room temperature chicken for better breading adhesion.
Soak onions in ice water to reduce sharpness.
Soak onions in ice water to reduce sharpness.
