|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 291g||373%|
|Saturated Fat 73g||364%|
|Total Carbohydrate 277g||101%|
|Dietary Fiber 10g||35%|
|Total Sugars 47g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Want to satisfy your salty, savory, sweet, crispy and cheesy cravings all at once? Look no further than this Southern-inspired brunch champ. Buttermilk fried chicken breasts are topped with cheese and served in a grilled doughnut. Be sure to bring the sandwich together while the donut and chicken are still hot to maximize the cheese-meets-sugar melty madness.
Click Play to See This Recipe Come Together
Oil, for frying
1 large egg
1 cup milk, or buttermilk
2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cayenne pepper, optional
1 chicken breast, cut in half and pounded thinly
1 glazed doughnut
1 tablespoon butter
1 slice American cheese
1 tablespoon hot sauce
Heat oil to 375 F.
Beat egg in a bowl with milk. In another bowl, mix flour, cornstarch, salt, pepper and cayenne in a bowl.
Dunk chicken in liquid mixture, then flour mixture, then add to the hot oil and fry until golden brown and chicken cooked through. Set aside.
Slice donuts in half, spread butter on insides and place cut side down on griddle until toasty.
To assemble the sandwich, first put donut halves, grilled sides on the outside. On one piece, top with 2 pieces of fried chicken, a few dashes of hot sauce, add several slices of cheese, then top with the other donut half to close the sandwich.