This meal is the penultimate comfort food plate! It includes everything from pulled pork to southern fried chicken, a homemade hash spice mix to French toast, say hello to your new best friend.
Directions for: Big Mountie
Ingredients
Deacon's Hash Spice1 Tbsp cumin
2 Tbsp paprika
1 tsp black pepper
1 tsp chili powder
1 tsp ground coriander
2 Tbsp kosher salt
Chicken Marinade2 cups buttermilk
4 (4-oz) boneless chicken breasts
Pulled Pork2 lb(s) pork butt
cup brown sugar
cup apple cider
cup Carolina Barbecue Sauce (or your favourite barbecue sauce)
Southern Fried Chicken2 cups flour
1 tsp thyme
1 tsp black pepper
1 tsp garlic powder
2 tsp salt
2 eggs, beaten
Oil, for frying
Assembly4 large eggs
1 cup heavy cream
1 Tbsp sugar
1 Tbsp brown sugar
1 tsp cinnamon
tsp vanilla extract
12 slices thick-cut French brioche or challah bread
4 eggs
4 slices Swiss cheese
Icing sugar, for garnish
Oil, for frying
Directions
Deacon's Hash Spice1. To make Deacons Hash Spice, stir together cumin, paprika, black pepper, chili powder, coriander, and kosher salt.
2. Transfer to an airtight container and reserve for later use.
Chicken Marinade1. To tenderize the chicken, pound with a mallet.
2. Whisk 1 teaspoon of the Deacons Hash Spice into the buttermilk; reserve remaining Deacons Hash Spice for the Pulled Pork.
3. Transfer the buttermilk mixture to a large airtight container and submerge chicken breasts in the buttermilk.
4. Seal container and refrigerate chicken overnight.
Pulled Pork1. Rub pork butt with remaining Deacons Hash Spice and the brown sugar.
2. Cover and refrigerate pork butt for 2 to 3 hours.
3. Once pork but has marinated, preheat oven to 325F.
4. Transfer pork butt to a roast pan; add apple cider and cup of water to the roast pan and cover with metal foil.
5. Roast pork butt for 6 hours, or until internal temperature reaches 160F.
6. Remove pork from the oven and shred meat off the bone using a fork.
7. Stir Carolina Barbecue Sauce into the shredded pork and cover with foil to keep warm until assembly.
Southern Fried Chicken1. Preheat deep fryer or oil in a heavy-bottomed pot to 350F.
2. To make the dredge for the chicken, stir together flour, thyme, black pepper, garlic powder, and salt in a medium bowl.
3. In a second medium bowl, beat together eggs.
4. Working one chicken breast at a time, flip chicken breasts in the seasoned flour, to coat.
5. Dip chicken breasts in the egg mixture then flip breasts again in the seasoned flour, to finish.
6. Shake chicken to remove excess flour and drop into the hot oil to fry for 12 to 14 minutes, until chicken is golden brown.
7. Repeat with remaining chicken breasts.
8. Once chicken breasts are brown and cooked through, remove from the oil and set aside to drain while you cook the French toast.
Assembly1. To make the batter for the French toast, beat together eggs, heavy cream, sugar, brown sugar, cinnamon, and vanilla.
2. Heat 1 tablespoon of oil in a large pan over medium heat.
3. Working one slice of bread at a time, dip bread into the French toast mixture to coat, then transfer to the pan.
4. Cook for 4 minutes, until brown on the first side; flip and continue cooking for an additional 4 minutes, until brown on the second side.
5. Repeat until all pieces of French toast have been fried.
6. While the French toast cooks, heat oil in a second pan over medium heat to cook the eggs.
7. Crack one or two eggs into the pan to fry until whites are solid. Repeat until all eggs are fried.
8. To build the Big Mountie, plate one piece of the French toast.
9. Top the French toast with the reserved pulled pork, then another layer of French toast.
10. Place a piece of fried chicken over the second slice of French toast, followed by a third piece of French toast.
11. Top with a slice of Swiss cheese and one sunny-side up egg.
12. Dust with icing sugar, to finish.
13. Repeat assembly with remaining French toast and serve.
Tips and Substitutions
Special Equipment: Mallet, small airtight container, large airtight container, metal foil, roast pan, deep fryer or heavy-bottomed pot
Chicken must be marinated overnight before being fried. Pork butt must marinate for 2 to 3 hours and takes 6 hours to cook.
Pulled pork will keep for 4 or 5 days if covered and refrigerated.
Source and Credits
Recipe courtesy of Cassandra Gordon of Deacon's Corner
See more: Chicken, Comfort Food, Fry, Main, Pork, Roast, Cheese, Eggs/Dairy