Double Crunch Fried Chicken Parmesan Burgers on Parmesan Herb Buns with Chunky Fresh Tomato Compote

Instructions

To prepare the Parmesan Herb Burger Buns

1. Combine 1 ½ cups of the flour along with the sugar, instant yeast, cheese and herbs and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
2. Add the melted butter and warm milk.
3. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining  flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
4. Turn the dough out onto the counter top or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon.
5. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
6. Cover dough and leave to rest and rise for one hour.
7. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 15 minutes.
8. Divide the dough into 12 equal portions, forming each division into a ball.  Roll each ball into about a 4 or five inch disk and place on baking sheets 2 to 3 inches apart.
9. Cover with a tea towel and allow to rise in a draft free place for about 1 ½ hours or until at least doubled or tripled in size.
10. Bake at 375 degrees F for about 20-25 minutes or until golden brown. Cool on a wire rack.

To prepare the Double Crunch Fried Chicken Breasts

1. Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even ½ inch thickness.
2. Sift together the flour, salt, pepper, herbs and garlic powder.
3. Make an egg wash by whisking together the eggs and water
4. Season the chicken breasts with salt and pepper, then dip the meat in the flour and herb mixture. 
5. Then dip the breast into the eggwash and then a final time into the flour and herb mix, pressing the mix into the meat to get good contact.
6. Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. I find just below medium heat works well.
7. I use a burner setting of about 4 ½ out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.
8. Drain on a wire rack. Hold in a warm oven.

To prepare the Quick Chunky Tomato Compote

1. Sauté the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chilli flakes, salt, pepper.
2. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency.
3. Add the balsamic vinegar in the final few minutes of cooking time before serving.
4. Toast the burger buns under the broiler.
5. Place the fried chicken breasts on a cookie sheet or in a baking dish spoon on some of the warm tomato compote, then top with a mixture of both cheeses.
6. Place under the broiler to melt and lightly brown the cheese.
7. Serve on the toasted burger buns.