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