Monday, May 11, 2020

Fried Chicken Sandwich

Fried Chicken Sandwich
6 Servings

2 cups buttermilk
1 small red onion, halved, sliced thin
2 garlic cloves, smashed
1 jalapeno with seeds, halved then sliced thin
1½ teaspoon of sea salt
1 teaspoon freshly ground black pepper
3 small boneless, skinless chicken breasts
3 cups all-purpose flour
4 teaspoons baking powder
2½ teaspoons smoked paprika
1 teaspoon cayenne pepper
½ teaspoon celery seed

In a large bowl, whisk together the buttermilk, red onion, garlic, jalapeno, 2 teaspoons sea salt and 1 teaspoon freshly ground black pepper. 
Place the chicken breast between 2 pieces of plastic wrap and with a rolling pin or rubber mallet, pound them until they are evenly ½ inch thick. Cut each piece in half crosswise so that you have 2 pieces the same size.
Place the chicken in the marinade make sure each piece is coated, cover, and refrigerate overnight.
When you’re ready to cook the chicken, preheat the oven to 300 degrees. Place a wire rack on a baking sheet and place it in the oven.
in a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery seeds and 2 teaspoons of sea salt, 1 teaspoon black pepper, and set aside.
Pour oil in a deep heavy pot like a Dutch oven until it’s 2 inches deep. While oil is heating up, lift a piece of chicken from the marinade and roll it into the flour mixture. Dip it again in the marinade then roll it again in the flour mixture lightly shaking off the excess. Transfer the chicken to a plate until the oil is hot enough for frying. To determine if the oil is hot enough for frying, sprinkle a few drops of flour in the oil, if it sizzles, then the oil is ready. Using tongs, carefully place 3 pieces of chicken into the hot oil, cook for 5 minutes then turn once to brown evenly and cook another 5 minutes. Using a slotted spoon, transfer the chicken to the sheet pan in the oven and repeat with the remaining pieces. Keep chicken warm up to 15 minutes until ready to serve.
Serve on a roll or bun with your favorite spread and fixings, i.e. lettuce, tomatoes, onions, pickles, etc.

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