Perfect Pub Chicken with Cheddar and Bacon

May 13, 2014

One of my favorite things to order in a Bar or Pub is usually “Pub Chicken” and a cold Dark Beer of choice. I have found many versions of Pub Chicken. Some to be favored by me, while others not so much. This lovely treat combines a Southern Secret of marinating 24 hours in Buttermilk, Cajun Spice, and the Original Louisiana Hot Sauce! It’s definitely going to be a favorite at your home!


Perfect Pub #Chicken with #Cheddar and #Bacon



Ingredients needed

  • 3 pounds of Chicken Tenderloins
  • 1 and 1/2 cups Buttermilk
  • 1/4 cup of Louisiana Hot Sauce
  • 2 tablespoons Tony Chachere’s Creole Seasoning
  • 1 teaspoon of garlic powder
  • Kosher Salt
  • fresh ground pepper

Other ingredients needed

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Peanut oil or Canola oil
  • 1 pound Previously fried bacon, till crisp
  • Cheddar Cheese, sliced thinly into 1-2 inch wide strips


I large plastic container with lid, or gallon ziplock bag place buttermilk, hot sauce, Tony Chachere’s Creole Seasoning, salt and pepper to taste. If in a container, stir to mix ingredients before incorporating chicken Tenderloin. If using a ziplock bag, place chicken in the bag and gently shake it to mix ingredients. Place in refrigerator to marinate overnight to 24 hours.

Remove chicken from refrigerator, drain excess buttermilk marinade most of the way off (do not completely drain) Set to the side.

In a large plastic container with a lid-place flour,  salt, black pepper,  garlic powder, and paprika. Place the lid on the container and shake together spices to mix. Place a few tenderloin pieces in flour mixture at a time, place lid on, and shake gently but thoroughly to ensure chicken is coated.

In a large frying pan, place oil approximately 1 inch deep, heat oil until the oil temperature is 335 degrees, or if you do not have a thermometer, you can also sprinkle a bit of flour into the hot oil. When the flour sizzles upon hitting the hot oil, the oil is ready—place chicken in oil, careful not to overcrowd the pan. Cook the chicken for 10 to 12 minutes or until the chicken is golden brown on each side.

Once done, place chicken on a clean, dry plate lined with paper towels to drain.

Pre-heat oven to 350 degrees.

Once the chicken has drained, place cooked bacon strips on top of chicken tenders, and cover with cheese strips. Place in Pre-heated oven to melt cheese (about 5-6 minutes)

Remove and serve with your favorite BBQ Sauce or dipping sauce.

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  • Reply
    Evelyn @ My Turn for us
    June 25, 2014 at 2:44 pm

    Pinned and scheduled for FB!! LOVE this and I have try it, those seasonings rock!!


    • Reply
      Heidy L. McCallum
      June 25, 2014 at 8:22 pm

      I am so happy you enjoyed Perfect Pub Chicken with Cheddar and Bacon! Thank you for all the love and support!!

  • Reply
    teagan geneviene
    June 10, 2014 at 9:48 am

    Oh that looks and sounds absolutely drool-worthy! 🙂

    • Reply
      Heidy L. McCallum
      June 11, 2014 at 3:00 am

      Thank you so much, I am so glad you enjoyed our Pub Chicken!!

  • Reply
    Dina @ Kitchen Dreaming
    May 16, 2014 at 1:44 am

    Heidy, this looks awesome, thanks for linking it up at The Weekend Social tonight.

    • Reply
      Heidy L. McCallum
      May 16, 2014 at 3:13 am

      Thank you so much Dina! Thank you for Hosting along with Ronda!

  • Reply
    May 14, 2014 at 7:26 pm

    This looks so delicious! I wanted it for breakfast!

    • Reply
      Heidy L. McCallum
      May 14, 2014 at 10:12 pm

      Glad you enjoyed the Chicken! I never gave it a thought fr breakfast— good idea!!!

  • Reply
    May 14, 2014 at 7:06 pm

    Hi Heidy, We have chicken every week and I’m always looking for a new recipe. This sounds so delicious and quite easy. I’m definitely going to give this a try, we do like a bit of spicy in our foods too. Thanks so much for sharing your recipe.

    • Reply
      Heidy L. McCallum
      May 14, 2014 at 10:12 pm

      Chicken is so economical and healthy! Glad you enjoyed the recipe. Let me know how it turns out for you!

  • Reply
    May 14, 2014 at 6:59 pm

    Totally got to come to a pub near you — or over for dinner. 🙂

  • Reply
    Nicole Neverman
    May 14, 2014 at 1:08 am

    This is fantastic! I have never heard of pub chicken over here in little ol’ New Zealand. I can just imagine how absolutely melt in the mouth the chicken would be after marinading in buttermilk, and that spice combination… fabulous!

    • Reply
      Heidy L. McCallum
      May 14, 2014 at 1:10 am

      It was really tender and soooo good! Thanks for dropping by Nicole !

  • Reply
    Kc Kahn the Kichen Chopper
    May 14, 2014 at 12:33 am

    I’m with Janette, I’ve not heard of Pub Chicken. Thanks for getting me “out of the dark”. Looks delish! Thanks Heidy!

    • Reply
      Heidy L. McCallum
      May 14, 2014 at 1:34 am

      Thanks for dropping by Kc, this one has a bit of southern flair to it. 🙂

  • Reply
    May 14, 2014 at 12:25 am

    I’ve never had pub chicken but this recipe really makes me want to try it.

    • Reply
      Heidy L. McCallum
      May 14, 2014 at 1:09 am

      Thank you Janette , it’s a great chicken recipe. Very tender.

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