To be completely honest, there isn’t much about this sandwich that qualifies as “Scottish,” except for the Scottish ale in the sauce on the chicken. Otherwise, this sandwich is completely Southern–chicken, BBQ, okra, bacon. This sandwich screams Southern comfort food.
4 boneless, skinless chicken breast
2 quarts water
½ cup onion, chopped
12 fluid ounces Scottish ale
½ cup light brown sugar
2 cups ketchup
2 teaspoons garlic powder
½ teaspoon ground black pepper
1 teaspoon pure vanilla extract
1/3 cup apple cider vinegar
1/8 cup prepared yellow mustard
½ teaspoon hot sauce
12 slices bacon
1 teaspoon ground cinnamon
2 cups sliced okra
1 cup buttermilk
½ cup yellow cornmeal
1 cup plain flour
2 teaspoons cajun seasoning
3 cups vegetable oil for frying
4 hearty sandwich rolls, sliced
Saute onion in 1 TBSP oil over medium heat until translucent. Add Scottish Ale and brown sugar. Boil for 10 minutes. Reduce heat. Add ketchup, garlic powder, black pepper, vanilla, vinegar, mustard, and hot sauce. Simmer for 20 minutes, stirring frequently.
While sauce is cooking, place chicken breasts in a large sauce pot. Cover with water and bring to a boil. Cook over medium-high heat for 10-15 minutes or until breasts are thoroughly cooked. Remove from heat and allow to cool to the touch. Shred chicken. Add shredded chicken to prepared bbq sauce. Simmer on low for 10 minutes.
On a microwave safe plate or microwave bacon cooking plate, place bacon slices and sprinkle lightly with cinnamon. Cook bacon until crisp. Generally, 45 second per slice. Set aside to cool.
Heat vegetable oil in a fryer or deep skillet. In a medium size bowl, combine flour, cornmeal, and cajun seasoning. Dip okra in buttermilk and then, dredge in breading mixture. Shake off excess. Fry okra until golden brown.
Slice rolls. Spoon 1/3-1/2 c. chicken bbq mixture onto the bottom slice. Top chicken with 1/8-1/4 c. fried okra. Cut 2 slices of cinnamon bacon in half to make 4 pieces. Place bacon on top of okra. Add top portion of roll and serve.