Instead of a tangy blueberry aioli I went a little richer and sweeter to balance the spice from the candied blueberry hot sauce in the jam and the jalapeño. The breading on the chicken is simple, to put all the attention on the blueberry sauce and jam.
1 pint blueberries
1/2 Lemon, juiced
1/2 tsp ground cinnamon
1/3 c granulated sugar
2-6 tbsp Candied Blueberry Hot Sauce (a little or a lot)
3 tbsp cream cheese (I prefer light for the consistency)
3 tbsp mayonnaise
3 tbsp blueberry jam
Chicken breast, cut into 3
2 tsp paprika
2 tsp garlic powder
2 tsp oregano
1 tsp fine white pepper
1/2 fine sea salt
Jalapeno Monterey Jack cheese
Fresh jalapeno sliced
Take your chicken breast and cut it in half, and then the thicker end slice down the middle. Should give you 3 relatively even pieces per breast.
Marinate your chicken in buttermilk and half your seasonings for 30 minutes or up to 12 hours.
On medium heat stir together your blueberries, lemon juice, sugar and cinnamon. Cook down until a thick jam. Set aside to cool.
To make the blueberry sauce combine all the ingredients and blend together.
Preheat your oil to 325°F.
Whisk together the flour and the rest of the seasonings. Add a couple tablespoons of the marinade into the flour mixture to get some clumps formed. Remove your chicken from the marinade and coat in the flour mixture very well and dunk into the hot oil.
Once your chicken is cooked to 165°F internal it's time to assemble your burger.
On a brioche bun, put the blueberry sauce, fresh jalapeno, chicken burger, jalapeno cheese, and blueberry jam. Finish it off with the bun on top and enjoy.