Sunday, March 9, 2014

Crispy Chicken Sandwiches

I have always loved a good crispy chicken sandwich. I always order them if they are on a menu but I have never really made one at home.

When I saw this recipe in the latest Cook’s Country Magazine I was over the moon.

Not only were they simple to prepare but they were super crispy and incredibly tasty‼
As a bonus there is a Dill Pickle Mayo, WHAT?? YUM!

What you need,

1½ tsp. kosher salt
1 tsp. paprika
1 tsp. black pepper
½ tsp. dried thyme
½ tsp. dried sage
½ tsp. cayenne pepper
2 boneless skinless chicken breasts, halved cross ways and pounded to an even ½ inch thickness
1½ cups all-purpose flour
1 tsp baking powder
3 tbsp. water
2 large egg whites, lightly beaten
4-6 cups of vegetable oil for frying
4 hamburger buns
Shredded lettuce for topping

For the Dill Pickle Mayo,
½ cup dill pickles, finely diced
1 tsp. pickle juice
½ cup mayo
1 tbsp. yellow mustard
½ tsp. black pepper

To make the sauce, combine all the ingredients for the mayo together in a small bowl. Stir to combine, then store in the fridge until you are ready to use it.

In a small bowl combine the salt, paprika, pepper, garlic powder, thyme, sage and cayenne. Measure out 1 tablespoon of the spice mixture and set aside.
Pat the chicken dry with a paper towel. Season both sides of the chicken with the remaining spice mixture.

Whisk the flour, baking powder and the reserved spice mixture together in a large bowl.
Add the water to the flour mixture and rub together until water is evenly incorporated and shaggy pieces form.

Place the egg whites in a shallow dish.

Set a wire rack on a baking sheet. Dip each piece of chicken into the egg white, letting any excess drip off. Then press the chicken into the flour mixture pressing to adhere.  Transfer the chicken to the wire rack. Let the coated chicken rest in the refrigerator for 30 minutes up to 1 hour.

Add the oil to a large Dutch oven until it measures about 1½ inch deep.  Heat the oil over medium high heat to 375 degrees. Add the chicken in and cook for 3-5 minutes per side until golden brown and crisp. You may need to adjust the burner temperature to keep the oil between 325-350 degrees.  Transfer the cooked chicken to another wire rack to cool for 5 minutes.

Serve the chicken on the buns with a big dollop of the dill pickle mayo and some shredded lettuce.

I absolutely loved this chicken. The flour mixture made a wonderfully crispy crust and the dill pickle mayo, Hello, Ah-MAZING!

I hope you enjoy it as much as I did!


Recipe from Cook’s Country Magazine (Feb/March 2014)

No comments:

Post a Comment