Fried Chicken Sandwich
Fried Chicken Sandwich
Ingredients
Fried Chicken
2 quarts oil for frying (vegetable,
canola or peanut)
6 boneless, skinless, chicken thighs
(about 2 pounds)
salt and pepper for seasoning chicken
Dry Mixture
2 cups flour
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 ½ teaspoons kosher salt
1 ½ teaspoons freshly cracked black
pepper
Wet Batter
1 egg, beaten
1 ¾ cups buttermilk
3/4 cups flour
1 ½ teaspoons garlic powder
1/2 teaspoons cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black
pepper
For Serving
6 brioche buns
1 cup finely shredded iceberg lettuce
garlic aioli
sliced pickles or homemade
Directions
. In a large 6 quart heavy pot set over medium high heat.
Using a deep fry thermometer, heat the oil to 325°F.
. Make the dry mixture. In a shallow bowl, such as a pie
pan, whisk together the flour, garlic powder, cayenne
pepper, salt and pepper until combined. Set aside.
. Make the wet batter. In a medium bowl, mix the egg
with the buttermilk until combined. Add the flour, garlic
powder, cayenne pepper, salt and pepper until combined.
. Generously season the chicken with salt and pepper.
One at a time, dip a piece of chicken into the wet batter,
holding it above the bowl to let excess batter drip off,
transfer the wet chicken into the dry flour mixture, gently
rolling to coat it on all sides. Carefully lower each piece of
coated chicken into the hot oil.
. Fry 2-3 pieces of chicken at a time until deep golden
brown and the internal temperature of the chicken registers
175°F (160°F if using chicken breast) on an instant read
thermometer, about 10-12 minute. Heat oil to 325°F between
batches.
. Set a wire rack over a sheet pan and transfer chicken
once finished cooking to drain. Avoid draining on a paper
towel to ensure your chicken stays crispy.
. Set brioche buns cut side up on a large baking sheet.
Broil on low until golden brown, about 3-4 minutes.
. Spread 1-2 teaspoons of garlic aioli onto the toasted
side of each bun and top with 4-5 pickle slices. Add 1 piece
fried chicken on top of pickles for each sandwich along
with ¼ cup shredded lettuce and top bun, serve
immediately
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