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Crispy Fried Chicken Sandwiches

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"While I was writing this book, my daughter, who occasionally grows weary of being my guinea pig taste tester, challenged me to come up with a mash-up version of her favorite fast-food crispy chicken sandwiches (yes, I'm talking about Chick-fil-A and Popeyes). This mission involved several trips to the drive-through, four quarts of oil, a mountain of fried chicken sandwiches, and exhaustive critiques from my kids and their friends (aka the experts). It took me a while, but I finally cracked the code. All I can say is, get ready to be showered with praise—your family will be talking about these for days."

List of Ingredients

For the chicken:
â—¦ 3 boneless, skinless chicken breasts (about 1 â…“ pounds)
â—¦ 2 cups cold water
â—¦ 2 tablespoons plus ¾ teaspoon salt
â—¦ 2 teaspoons sugar
â—¦ 4 to 6 cups vegetable or peanut oil, for frying
â—¦ 1 large egg
â—¦ ½ cup milk
â—¦ 1 ½ cups all-purpose flour
â—¦ 3 tablespoons cornstarch
â—¦ 1 ½ teaspoons baking powder
â—¦ ¾ teaspoon garlic powder
â—¦ 1 tablespoon freshly ground black pepper
â—¦ 1 teaspoon Accent flavor enhancer (also known as MSG)
â—¦ 1 teaspoon paprika

For the sauce:
â—¦ ½ cup best-quality mayonnaise, such as Hellmann's or Duke's
â—¦ 3 tablespoons store-bought barbecue sauce
â—¦ 2 teaspoons Dijon mustard

For the sandwiches:
â—¦ 6 hamburger buns
â—¦ Bread-and-butter pickles



Recipe

Make the chicken:
One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the point ends; you can cook those as chicken nuggets at the same time you're cooking the breasts.)

Pour the cold water into a medium bowl; add the 2 tablespoons of salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight (the longer the brine, the saltier the chicken will be).

Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until shimmering — about 350° F. (If the end of a wooden spoon or a cube of bread sizzles vigorously when you dip it in, the oil is hot enough.)

In a medium bowl, whisk the egg and milk until evenly combined. In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each piece into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet and repeat with the remaining pieces.

Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil.

Make the sauce:
In a small bowl, whisk together the mayonnaise, barbecue sauce, and mustard.

Assemble the sandwiches:
Spread some of the sauce on each top and bottom bun. Top each bottom bun with a piece of crispy chicken and a few pickles. Close the sandwiches and serve immediately.

Makes 6 sandwiches



• Sourcing Savvy:
Accent is an MSG flavor enhancer that brings out the savory, umami flavors of foods. I love the flavor it adds, but if you prefer, you can omit it and increase the salt in the breading to 1 heaping teaspoon.

• Pro Tip:
Leftover chicken can be reheated on a foil-lined baking sheet in a 350° F oven until hot and crispy, 10 to 15 minutes.