Fried Chicken Sandwich (Page 1 ) | August 20, 2023
Annonce:
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
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- 6 brioche buns
- 1 cup finely shredded iceberg lettuce
- garlic aioli
- sliced pickles or homemade
Instruction
- . 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