Crispy BBQ Chicken Stack

Description

Crispy BBQ Chicken Stack

Ingredients:

4 large chicken breasts, cooked and shredded

2 cups panko breadcrumbs

1 cup all-purpose flour

2 eggs, beaten

1 cup shredded cheddar cheese

1/2 cup barbecue sauce

1/4 cup sliced green onions

Cooking oil for frying

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Instructions:

1. Prepare the crispy chicken layers:

Coat the shredded chicken in flour, then dip it into the beaten eggs, and finally roll in panko breadcrumbs.

Heat oil in a frying pan and fry the chicken pieces until golden and crispy. Set aside.

2. Assemble the stack:

On a plate, start layering the fried chicken, topping each layer with shredded cheddar cheese.

Repeat until all layers are stacked.

3. Drizzle and garnish:

Generously pour warm barbecue sauce over the stack.

Garnish with sliced green onions.

4. Serve:

Serve immediately while warm for a towering BBQ delight!

Step-by-Step Guide

Follow these detailed instructions for a perfect Crispy BBQ Chicken Stack every time.

1. Prep the Chicken: Ensure your cooked, shredded chicken is cooled and free of excess moisture. Pat it dry with a paper towel if needed.
2. Set Up Your Breading Station: Arrange three shallow bowls in this order: one with all-purpose flour, one with the beaten eggs, and one with the panko breadcrumbs.
3. Bread the Chicken: Take a handful of shredded chicken and gently press it into a loose patty shape. Dredge it thoroughly in flour, then dip in egg, letting excess drip off. Finally, press it firmly into the panko to coat well. Repeat for all chicken.
4. Fry to Crispy Perfection: Heat 1/2 inch of oil in a heavy skillet over medium-high heat. To test, drop a breadcrumb in; it should sizzle immediately. Fry the chicken patties in batches for 2-3 minutes per side until deeply golden brown. Drain on a wire rack.
5. Assemble with Care: Place your first crispy chicken layer on the serving plate. Sprinkle a generous amount of cheddar cheese on it so it can start to melt from the heat. Add the next chicken layer and more cheese. Repeat for a tall stack.
6. Final Touches: Warm the barbecue sauce slightly for easier drizzling. Pour it generously over the entire stack, allowing it to cascade down the sides. Immediately garnish with fresh green onions.

Serving Suggestions

This rich, savory stack pairs beautifully with lighter, cooling sides. Consider serving it with a crisp garden salad, tangy coleslaw, or simple corn on the cob. For a heartier meal, add a side of roasted potato wedges or creamy mac and cheese. To cut through the richness, offer pickles or jalapeño slices on the side.

How-to Summary

Shred cooked chicken, then bread it using a standard flour, egg, and panko breadcrumb station. Pan-fry the breaded chicken patties until golden and crispy. On a plate, stack the hot chicken layers with shredded cheddar cheese between each. Drizzle warm barbecue sauce over the top and garnish with sliced green onions. Serve immediately.

Frequently Asked Questions

Can I use pre-cooked rotisserie chicken? Absolutely. A store-bought rotisserie chicken is a fantastic time-saver. Just remove the skin and shred the meat.

Can I bake the chicken instead of frying? Yes, for a lighter version. Place the breaded chicken patties on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until crispy.

How do I keep the stack from falling over? Ensure your chicken patties are roughly the same size. Press the shredded chicken firmly when breading to create a stable, cohesive layer. Assemble on the plate you plan to serve it on to avoid moving it.

What other cheeses work well? Pepper Jack adds a nice kick, smoked Gouda enhances the BBQ flavor, or Monterey Jack provides excellent meltability.

Can I prepare components ahead of time? You can shred the chicken and set up your breading station ahead. However, for the best texture, bread and fry the chicken just before assembling and serving.

Common Mistakes to Avoid

• Using Wet Chicken: Shredded chicken that is too moist will cause the breading to slide off. Pat it dry first.
• Overcrowding the Pan: Frying too many patties at once lowers the oil temperature, leading to soggy, greasy chicken. Fry in batches.
• Not Serving Immediately: The stack is best enjoyed right after assembly while the chicken is crispy and the cheese is melty. Letting it sit will make it soggy.
• Skimping on the Breading: Press the chicken firmly into the panko to ensure a complete, thick coating for maximum crunch.

Conclusion

The Crispy BBQ Chicken Stack is a show-stopping dish that masterfully combines textures and flavors—crunchy, juicy, cheesy, and smoky-sweet. While it requires a bit of technique for perfect breading and frying, the impressive result is well worth the effort. By following this guide and avoiding common pitfalls, you can create a restaurant-quality stacked delight that will be the centerpiece of any meal. Gather your ingredients, heat that oil, and get ready to build your own towering masterpiece.