Southern Boneless Fried Chicken Breasts

by 

Southern Fried Boneless Chicken Breast 
with Truffled Mac & Cheese
from Cava


Ingredients: 
1 boneless chicken breast 
1/2 cup Crystal hot sauce 
¼ cup Creole mustard 
1 cup flour 
1 tbsp. Creole seasoning 
2 cups vegetable oil 
6 oz. Prepared Swiss Chard (recipe below) 
6 oz. Truffled Macaroni and Cheese (recipe below) 
1–2 tbsp. Sweet and Hot Chicken Sauce (recipe below)

Method:

  1. Flatten chicken breast slightly by butterflying or pounding if desired. Marinate in a mixture of 2 parts Crystal hot sauce and 1 part Creole mustard for overnight.
  2. Remove the breasts from marinade and bread them in a mixture of the flour and Creole seasoning.
  3. Heat fryer or heavy pot with vegetable oil to 350° F. Fry breast in oil about 6 to 8 minutes—depending on thickness and size—until done. Remove and place on paper towels to drain.
  4. Plating: Place macaroni and cheese and swiss chard side by side on plate, place chicken on top, and drizzle sauce over the chicken.

Prepared Swiss Chard 

Ingredients: 
6 oz. Swiss chard 
1 tsp. olive-vegetable oil blend 
½ tsp. garlic, finely minced 
2 tsp. shallots, finely minced 
1 tsp. butter

Method:

  1. Sautée chard in olive-vegetable oil blend over medium heat along with garlic and shallots until just wilted, about 45–60 seconds.
  2. Add butter, and salt & pepper to taste at finish.

Truffled Macaroni and Cheese

Ingredients: 
6 oz. macaroni 
2 oz. milk 
¼ of whole onion 
1 clove spice 
2 tbsp. butter 
1 tbsp. flour 
1 oz. heavy cream 
2–4 oz. cheddar and Monterey Jack cheese 
salt and white pepper to taste 
a pinch each of finely minced fresh green onions, parsley, basil, and oregano 
truffle salt to taste

Method:

  1. Boil macaroni until slightly al dente (note package directions). Drain and set aside.
  2. Make a béchamel sauce: Heat milk, adding one quarter of an onion and one clove spice. In the meantime, make a blonde roux with the butter and flour; stir to melt them together. Then combine the roux with the milk mixture. Continue stirring until mixture thickens. Add salt and white pepper to taste.
  3. Add the heavy cream and 1 or 2 ounces of shredded cheddar and Monterey Jack cheese to mixture and melt into sauce.
  4. Add green onions, parsley, basil, and oregano and season with truffle salt to taste.
  5. Place macaroni in greased baking pan and mix with béchamel sauce. Sprinkle 1–2 more ounces of cheese blend on top. Bake covered in 350º F. oven for 20 minutes, uncovering the dish for 10 more minutes to brown.

Sweet and Hot Chicken Sauce

Ingredients: 
1 cup light agave nectar 
2 tbsp. Sriracha 

Method: Mix agave nectar and Sriracha together.