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Wednesday, August 27, 2014

Crispy Chicken Sandwich

During those endless back-to-school shopping trips to the mall, lots of Moms give in to the many, many requests for lunch.  After hearing "I'm hungry" a few too many times, how can we not succumb to all of those requests, especially when you see the Chick-Fil-A sign? Yum.

This is one of the few fast food sandwiches that I enjoy and yes, I know it's fried and not exactly a healthy sandwich, but they just taste so good!  And now you can make them at home.

This is a crispy and perfectly spicy sandwich that is so close, almost exactly, and maybe just a bit better than the mall variety.  With two layers of seasonings you get a combination of hot sauce, lots of pepper and just a bit of cayenne, to create a spicy sandwich with flavor that pops!

This sandwich starts with boneless skinless chicken breasts that are sliced in half horizontally, which allows the chicken fillets to cook quickly.  Next we marinate the chicken in a mixture of buttermilk, Frank's hot sauce and a few seasonings, which adds the first layer of flavor, followed by a quick dredge in seasoned flour.  The addition of a drizzle of buttermilk to the flour mixture adds delicious little crispy pieces to the finished sandwich.  All you need to complete this creation is a whole grain bun, (to keep it a little healthy!), a bit of mayo and a few sliced dill pickles.  Enjoy!!

1-3/4 lbs  Boneless, Skinless Chicken Breasts, sliced in half horizontally

1 cup  Buttermilk
2 TB  Frank's Hot Sauce
1 tsp  Salt
1/2 tsp  Ground Black Pepper

Dredging Flour Mixture
1-1/3 cups Flour
1 tsp  Seasoned Salt
1 tsp  Ground Black Pepper
1 tsp  Paprika
1-1/2 tsp  Garlic Powder
1-1/2 tsp  Onion Powder
1/2 to 1 tsp  Cayenne Pepper, adjust according to preference
2 TB  Buttermilk

Canola Oil for Frying

Whole Grain Sandwich Buns
Sliced Dill Pickles for Garnish

In a medium glass bowl combine the buttermilk, Frank's sauce and the salt and pepper.  Add the chicken fillets to the buttermilk, turning to evenly coat each piece.  Refrigerate for at least 20 minutes or up to 2 hours, if needed, turning the chicken occasionally.

In a medium bowl combine the flour and the rest of the dry seasonings and stir to combine.  Drizzle the 2 tablespoons of buttermilk into the seasoned flour, stirring lightly with a fork to create small clumps in the batter.

Use tongs to remove the fillets from the marinade, letting the excess liquid drip off.  Dredge each fillet in the flour mixture, pressing down and turning to coat each side, then place the chicken on a platter.  Repeat with the rest of the chicken.

In a large skillet, heat 1/2-inch of oil over medium-high heat until shimmering.  Carefully add two or three pieces of chicken to the pan, without crowding them, and fry for 4 - 5 minutes or until crispy.  Turn the chicken over and cook the other side for about 4 minutes or until chicken is cooked through and juices run clear, being careful not to overcook the chicken. Remove chicken from the pan and place on paper towels to drain.  Serve on sandwich buns with mayonnaise and dill pickle slices.  Enjoy!!

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