Fried chicken breast, crispy bacon, American cheese, crispy fried onions, barbecue sauce in a potato bun.
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We brine our chicken for up to 24 hours to lock in the flavour and keep the meat moist after frying. We then double dredge our chicken in a secret flour mix.
We make our crispy fried onion strings from scratch every day in our kitchens. We take large Spanish onions, cut them real thin on the mandolin, toss them in flour and fry them in batches on the mandolin.
