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Beer-Battered Chicken Sandwich

Source of Recipe

From "Fried Chicken" by Jessica Lang


Recipe Introduction

"Nearly everyone loves a fried chicken sandwich. This version does not disappoint. Choose a malty ale, such as Bell's Best Brown, or a good seasonal beer from your favorite local brewery. A rich, caramel-kissed brew helps the flavors hold up all the way through frying. This batter is light and airy, similar to tempura. Using two cups of beer leaves you some extra in the bottle, not a bad problem to have�just drink it!"

List of Ingredients

◦ � cup kosher salt
◦ 2 tablespoons firmly packed light brown sugar
◦ 3 cups water
◦ 1 white onion, sliced
◦ 2 cups ice
◦ 6 boneless, skinless chicken breasts
◦ Peanut oil, for frying
◦ 2 cups all-purpose flour
◦ 2 teaspoons cayenne pepper
◦ 1 teaspoon salt
◦ 2 cups brown ale beer
◦ Lime slaw (recipe follows), for serving
◦ 6 sesame seed buns


Recipe

In a medium saucepan, combine the kosher salt, sugar, and water over medium-low heat and whisk until the salt dissolves. Remove from the heat and stir in the onion and the ice. Place the chicken in a large zip-top bag. Once the brine has cooled and the ice has melted, pour over the chicken, seal the bag, and refrigerate for 5 to 6 hours.

In a deep fryer or large, deep stockpot, heat 3 inches of oil to 335� F. Prepare two rimmed baking sheets with a wire rack on each pan.

Remove the chicken from the brine, drain, and discard the brine. In a bowl, whisk together the flour, cayenne pepper, salt, and beer.

Dip all of the chicken pieces in the batter and transfer to one of the prepared baking sheets to allow the excess batter to drip. Depending on the size of your fryer, you may need to fry in two batches. Carefully place the chicken in the hot oil and fry for 10 to 13 minutes, or until golden brown and juices run clear. Maintain a frying temperature of 320� to 325� F. Drain the chicken on the clean wire rack.

Top the fried chicken with the slaw and serve in the sesame seed buns.

Serves 6






❧ Lime Slaw:

◦ ⅓ cup mayonnaise
◦ � cup white wine vinegar
◦ 3 tablespoons Dijon mustard
◦ 3 tablespoons sugar
◦ Zest of 1 lime
◦ � teaspoon salt
◦ � teaspoon freshly ground black pepper
◦ 6 cups thinly sliced napa cabbage
◦ � red onion, sliced into thin strips
◦ ⅔ cup shredded carrot
◦ 2 tablespoons chopped flat-leaf parsley

In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, lime zest, salt, and pepper. Add the cabbage, onion, carrot, and parsley to the bowl and toss to coat with the dressing. Serve immediately.

Makes 6 � cups