Chicken and Doughnuts

Chicken and Doughnuts

I’ve recently become obsessed with Gary Cooper – not the Gary Cooper, but a decadent doughnut breakfast that a local Minneapolis diner serves, named after Mr. G.C. The diner is the Hi-Lo Diner, a new establishment that serves a fancy item called a Hi-Top, which is essentially a doughnut piled high with either sweet or savory ingredients. The Gary Cooper is my favorite hi-top on the menu, it’s covered with buttermilk fried chicken, maple-bourbon syrup, country gravy, and micro arugula. I decided to try and recreate this number in my own kitchen, using our no-knead brioche dough for the doughnut base, and then building the rest with maple syrup, mashed potatoes, gravy, and crispy chicken. It was incredibly delicious, and although this dinner will be a special occasion treat in at my house, it was worth all the effort.

Chicken and Doughnuts

For the doughnuts

Doughnuts start with Brioche Dough. I used the dough from The New Artisan Bread in Five Minutes a Day, but you can make a batch with whole grains from Healthy Bread in Five Minutes a Day.

Ingredients

  • 1 1/2 cups water
  • 1 tablespoon Red Star Platinum, Quick Rise or Active Dry Yeast
  • 1 to 1 1/2 tablespoons Kosher Salt
  • 8 large Eggs
  • 1/2 cup Honey
  • 3 sticks Unsalted Butter
  • 7 1/2 cups All-Purpose Gold Medal Flour
  • 1 pound boneless, skinless chicken breasts, cut into small pieces (about 3-inches each)
  • 2 large eggs
  • 2 tablespoon all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1 teaspoon garlic powder (optional)
  • 1/4 teaspoon pepper
Read the whole recipe on Artisan Bread in Five Minutes a Day