The chicken in this sandwich is brined overnight before being breaded and fried until golden and crispy on the outside and tender and juicy on the inside. You've gotta try it!
Directions for: Crispy Chicken Sandwich
Ingredients
Brine2 tsp fine salt
cup Narragansett beer
cup finely chopped scallion
3 lb(s) boneless skinless chicken tenders
Breading1 cups all-purpose flour
3 cups panko breadcrumbs
Tbsp fine sea salt
2 Tbsp cornstarch
2 Tbsp garlic powder
2 Tbsp ground paprika
2 Tbsp white pepper
2 Tbsp ground paprika
2 Tbsp coarse black pepper
2 Tbsp fine sugar
Assembly4 brioche hot dog buns (or other favourite hot dog bun)
Your favourite colelsaw
Mayonnaise
Sliced dill pickles
Canola oil, for frying
Directions
Brine1. To make brine for the chicken, whisk fine salt into cup of warm water.
2. Once the salt has dissolved, stir in the beer, scallions, and 1 cups of cold water.
3. Add chicken tenders to the brine and brine for at least 2 hours. For best results, cover and refrigerate overnight.
Breading1. To make the breading, stir together flour, bread crumbs, sea salt, cornstarch, garlic powder, onion powder, white pepper, ground paprika, black pepper, and sugar.
2. Heat oil in a deep fryer, or 1 inches of oil in a large heavy-bottomed pot. Heat to 350F.
3. Working one chicken tender at a time, remove chicken from the brine and toss in breading, to coat.
4. Drop chicken fingers into the hot oil to fry for 8 to 10 minutes, flipping halfway through, until chicken is golden brown and meat is cooked to 165F.
5. Remove chicken from the oil with a slotted spoon and drain on a paper towel.
Assembly1. To assemble the sandwich, slice the buns and top with coleslaw, fried chicken, pickles, and a drizzle of mayonnaise.
Tips and Substitutions
Special Equipment: Large sealable container, large heavy-bottomed pot or deep fryer, slotted spoon
Chicken must brine for at least 2 hours. For best results, brine overnight.
Source and Credits
Courtesy of Tanya Walker of Saus
See more: Chicken, Comfort Food, Lunch, Main, Vegetables, Fry