MAKING:

1. In a large bowl, mix together the shredded chicken, diced jalapenos, bacon, cream cheese, mayonnaise, mozzarella and cheddar cheese. Transfer to a cling film lined 8” cake tin. Freeze overnight.

2. In a large bowl mix cheddar cheese, jalapenos and flour until coated well, set aside.

3. Mix together milk, yeast, sugar in a large bowl. Let sit until slightly frothy. Add two eggs, oil and stir until combined.

4. Add in all of the flour, cheese and jalapeno mix and salt; mix until combined. Remove from the bowl and knead.

5. Place in a lightly greased bowl and cover with cling film. Let rise in a warm place until doubled in size, about 1 hour.

6. Punch down the dough and transfer to a lightly floured surface. Fold in the corners and sides and shape into a tight ball.

7. Line a large tray with parchment paper and place a 9” ring on top. Add the jalapeno cheddar dough ball and press down lightly to form a disk. Cover and let rise until doubled in size, about 20 minutes. Brush with egg wash.

8. Bake in a 180ºC oven for 30 minutes or until golden brown.

9. Heat oil in a large deep pot.

10. Remove the chicken jalapeno disk from the tin. Coat in flour, shaking off any excess then into the whisked eggs, letting excess drip off, followed by a nice coating of the panko breadcrumbs pressing to adhere.

11. Fry until golden brown, let rest on a rack to drain.

12. Cut the bun in half. Spread mayo on the bottom half. Top with lettuce, the patty and a drizzle of bbq sauce then the top bun.

SERVING:

13. Enjoy!