This Wacky Chicken Cordon Bleu is juicy Southern fried chicken with a surprise of ham and cheese hidden in the middle. It’s the “Cracker Jacks” of Chicken!
Putting a twist on the Chicken Cordon Blue by battering it in the perfect southern fried chicken batter and frying it up to perfection. I’m calling this the Wacky Chicken Cordon Bleu. You think you are getting fried chicken and then surprise! Your mouth is introduced to an explosion of flavors. Thinly sliced brown sugar ham and sweet nutty swiss cheese bring a party to the dinner table!
The madness is in the method. I use a whole chicken and cut it into six pieces: 2 leg quarters, 2 wings, and split the breast into 2. Go ahead and fry up the wings, but there is not enough meat to include in the cordon bleu process. Instead, the wings get put away for snacking on another day.
Being very careful, use a chef knife to slit the meat at the bone but do not cut completely through slicing the meat. You want to create a pocket to place all the yum into. Layer a slice of ham, swiss cheese, and wilted spinach in the pocket. Sew the meat closed using cooking twine. Toothpicks will work okay, but some of the cheese might ooze out in the cooking process.
(How to cut a whole chicken check out this video.)
Adding the crispy to fried chicken:
The trick to a really crispy fried chicken is double dipping. Not cool at parties, but okay for fried chicken. Once you have sealed the chicken season it with some salt and pepper. Split 2 cups of buttermilk between two shallow dishes. Add the flour mixture (see the recipe below) to another shallow dish. Roll the chicken pieces in the first dish of buttermilk, dredge through the flour mixture shaking off any excess flour and roll in the second dish of buttermilk. Fry immediately working in batches to not overcrowd the chicken. Place each cooked piece in a warmer to keep hot and crisp as you finish all the pieces.
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- 1 whole chicken
- 1 tablespoon olive oil
- 1 – 2 cloves garlic, minced
- 1 cup spinach
- 4 slices deli ham
- 4 slices swiss cheese
- 1 cup flour
- 1 tablespoon *COFarms Smoked Sea Salt
- 2 cup buttermilk
- Salt & Pepper to taste
Cut the chicken into 6 pieces (2 leg quarters, 2 wings, 2 breast). If you are thrifty use the backbone and neck to make chicken broth, otherwise discard.
Season the chicken with salt and pepper.
In a medium skillet the oil. Add the garlic and sauté until fragrant about 1 minute. Add the spinach and cook until wilted, about 1 – 2 minutes. Remove from heat and let cool slightly.
Being careful use a chef knife and cut a slit in all the pieces except the wings creating a pocket.
Add a slice of ham, swiss and 1/4 of the spinach to each piece. Sew the chicken together using cooking twine, or toothpicks.
Place 1 cup of buttermilk in 2 shallow dishes. Mix the flour and smoked sea salt in a third shallow dish.
Dip the chicken pieces in the first dish of milk, dredged through the flour shaking off any excess flour, and dip into the second bowl of milk. Place in 375°F fryer and cook 15 minutes, or until a meat thermometer reads 180°F in the center of the meat. Work in batches as needed to not overcrowd the chicken. Remove from oil and let drain on paper towels for 5 minutes.
Meanwhile, in a small saucepan add 1 cup of milk and 2 tablespoons butter heat over medium heat until butter is melted. Slowly sprinkle 1 tablespoon of flour into milk mixture whisking constantly. Continue heating until thicken. Serve this country gravy over the chicken.
- I’m bragging up the Cedar Oak Farms Brand again. I am totally addicted to their Smoked Sea Salt. I literally use it on almost everything. It is a must try!