s SUNNY'S SPICY CHICKEN SANDWICH REMAKE ****
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s SUNNY'S SPICY CHICKEN SANDWICH REMAKE ****
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Ingredients
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Instructions *** 7-17-21 don't do much frying but tried this, used boneless skinless thighs, pretty good, used about 1.5 inch oil and cooked as indicared, worked much better using a fish spatula to remove from the oil, used an instant read thermo for oil tmep...was very good!! *** by Sunny Anderson Ingredients Marinade/Batter 1 - 2 boneless, skinless chicken breasts 2 - 2 cups buttermilk 3 - 1/2 cup hot sauce 4 - 2 tablespoons Hungarian hot paprika 5 - Kosher salt and freshly ground black pepper 6 - Peanut oil, for frying 7 - 1 1/2 cups all-purpose flour, plus more for dusting 8 - 1/4 cup cornstarch 9 - 1 teaspoon baking powder Sandwich 10 - 2 tablespoons unsalted butter, softened 11 - 2 brioche hamburger buns 12 - 1/4 cup mayonnaise 13 - 1/2 teaspoon chipotle in adobo sauce 14 - 6 dill pickle slices Directions 1 - For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside. 2 - Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying. 3 - Heat several inches of oil in a pot or deep-fryer to 375 degrees F. 4 - Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate. 5 - For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes. 6 - Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve. https://food-network.app.link/Yy9XrXp2Bdb Attachments area This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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