-2 chicken breasts
-1 ½ cup buttermilk
-2 tsp Cajun spices
-1 tbsp of Firebarns bacon
-1 cup Panko breadcrumbs
-1/2 cup flour
-1 tbsp Cajun spices
Oil for frying
500 g. cheese curds
-2 tbsp. Firebarns Bacon
-2 tbsp. Dijon mustard
-1 tbsp. honey
7 white potatoes, sliced and fried
1 can of store-bought poutine sauce
-2 tbsp of BBQ sauce (Bourbon Bacon)
-1 to 2 oz of Bourbon
Green onions and pickle to garnish
In an eggnog, add the buttermilk, Cajun spices and Firebarns bacon, Then add the chicken breasts and mix well. Cover and set aside in the refrigerator for about 2 hours.
In a bowl, mix the Panko breadcrumbs, flour and Cajun spices. Place the chicken breasts one at a time in the breadcrumb mixture and make sure there are breadcrumbs all over the piece. In the deep fryer or skillet, fry the chicken at 375F for about 5 minutes or until the breadcrumbs are golden brown, then place in the oven at 400F for 5 to 10 minutes.
In the same fryer, cook the fries for about 5 minutes, remove from the fryer for 1 to 2 minutes and return to the oil for about 5 to 10 minutes or until desired.
In a small saucepan, add the can of poutine sauce, Bourbon Bacon sauce, Bourbon, bring to a boil, reduce heat and simmer for about 10 minutes.
In a Ziploc bag, add the cheese curds and 2 tablespoons of Firebarns Bacon, close the bag and mix well.
Add fries, cheese, sauce, place fried chicken on top already sliced, (Mix Dijon mustard and honey and add a few fillets on top of chicken. Sprinkle with green onions and add a pickle before serving.