Ingredients:
-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
Preparation:
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.