Fried Chicken Sandwiches--Episode 2
Fried Chicken Sandwich
Marinade
4 4-5oz boneless chicken breasts
2 cups buttermilk
2 TB hot sauce
1 TB garlic powder
1 TB onion powder
1 TB paprika
1 TB salt
2 tsp Black Pepper
Directions: Pound out chicken breasts so they are the same thickness. Pour buttermilk into bowl, add hot sauce, garlic, powder, onion powder, salt, and pepper. Mix, add chicken, cover and put in fridge for 2 hours and up to 24 hours.
Buns
4 Buns
Mayo
Directions: spread thin layer of mayo on inside of buns, toast at medium until golden brown, set aside
Breading
2 cups all purpose flour
1 cup corn starch
2 TB garlic powder
2 TB onion powder
1 TB cayenne
2 TB paprika
1 ½ tsp Mrs Dash
2 tsp salt
1 tsp Pepper
2-3 TB marinade liquid
Directions: mix all dry ingredients in a bowl. Add marinade liquid and mix until shaggy. Set up a breading station. Grab each piece of chicken and dredge it in the breading mixture. Squeeze the breading into the chicken, place on a sheet pan and continue until all the chicken is breaded. Set aside to rest for 30 minutes. At this point, heat oil in a pan. Add until oil reaches 2 inches from the bottom of the pan. Heat oil to 375. Once oil reaches its temp, cook 1 to 2 at a time until chicken internal temp reaches 165…approx. 4-5 minutes. Remove and let drain on a paper towel.
Sauces and More
½ cup mayo
1 tsp rice vinegar
2 tsp hot sauce
Directions: mix and set aside.
Pickle slices (optional)
Lettuce (Optional)
Final Directions: sauce both ends of buns, add pickles on bottom, place chicken on top of pickles, add lettuce if desired, enjoy!
Marinade
4 4-5oz boneless chicken breasts
2 cups buttermilk
2 TB hot sauce
1 TB garlic powder
1 TB onion powder
1 TB paprika
1 TB salt
2 tsp Black Pepper
Directions: Pound out chicken breasts so they are the same thickness. Pour buttermilk into bowl, add hot sauce, garlic, powder, onion powder, salt, and pepper. Mix, add chicken, cover and put in fridge for 2 hours and up to 24 hours.
Buns
4 Buns
Mayo
Directions: spread thin layer of mayo on inside of buns, toast at medium until golden brown, set aside
Breading
2 cups all purpose flour
1 cup corn starch
2 TB garlic powder
2 TB onion powder
1 TB cayenne
2 TB paprika
1 ½ tsp Mrs Dash
2 tsp salt
1 tsp Pepper
2-3 TB marinade liquid
Directions: mix all dry ingredients in a bowl. Add marinade liquid and mix until shaggy. Set up a breading station. Grab each piece of chicken and dredge it in the breading mixture. Squeeze the breading into the chicken, place on a sheet pan and continue until all the chicken is breaded. Set aside to rest for 30 minutes. At this point, heat oil in a pan. Add until oil reaches 2 inches from the bottom of the pan. Heat oil to 375. Once oil reaches its temp, cook 1 to 2 at a time until chicken internal temp reaches 165…approx. 4-5 minutes. Remove and let drain on a paper towel.
Sauces and More
½ cup mayo
1 tsp rice vinegar
2 tsp hot sauce
Directions: mix and set aside.
Pickle slices (optional)
Lettuce (Optional)
Final Directions: sauce both ends of buns, add pickles on bottom, place chicken on top of pickles, add lettuce if desired, enjoy!
