Crispy Chicken Sandwich with BBQ Sauce 4 Servings (1 Sandwich Per Person)

Crispy Chicken Sandwich with BBQ sauce 4 servings (1 sandwich per person)

Active Time: 45 min. Total Time: 75 min. Level of Advancement: 2/5

A favorite all over the US, crispy fried chicken is a meal that it seems everyone touts that they have the best. I have always loved crispy chicken, but have found most places are inconsistent in how they season and fry. For this reason, I spent years perfecting my crispy chicken recipe, which is made even better turning it into this scrumptious sandwich.

Ingredients: are moist and have more flavor. However, if you prefer a leaner meat, chicken breasts are a Crispy chicken: great choice too. 4 (about 1 LB) of boneless chicken thighs (or 2 boneless chicken breasts – each cut into 2 pcs Tools: lengthwise) * Measuring Spoons & Measuring Cups 1 cup of milk Chef's Knife & Cutting Board 2 cloves of garlic - peeled and grated Medium Mixing Bowl (about 3 - 4 QT) 1 TSP of paprika Small Hand Grater or Garlic Press (for garlic) 1 TSP of chili powder Whisk 1 TSP of ground cayenne powder Silicone Spatula 1 TSP of ground black pepper Plastic Wrap 1 TSP of salt Large Mixing Bowl (about 8 QT or more) 1 ½ TSP of baking powder Tongs 4 cups of all-purpose flour Medium Size Baking Sheet 3 large eggs Deep Fryer with Frying Oil or 6 QT (or larger) Pot with 2 - 3 QT of Frying The rest of the sandwich: Oil and Thermometer for Deep Frying 4 burger buns (store-bought or recipe here) Food Thermometer 4 TBSP of mayonnaise - adjust as needed Cooling Rack or Paper Towels 4 TBSP of BBQ Sauce (store-bought or recipe here) - adjust as needed 8 slices of sharp cheddar 8 slices of tomato 1 cup of lettuce of your choice – roughly chopped

Directions:

1. Crispy Chicken:

1.1. Marinade:

1.1.1. Place these ingredients into a medium mixing bowl:

1 cup of milk 2 cloves of garlic - grated ½ TSP of paprika (½ of total amount) ½ TSP of chili powder (½ of total amount) ½ TSP of ground cayenne powder (½ of total amount) ½ TSP of ground black pepper (½ of total amount) ½ TSP of salt

Whisk together until incorporated (about 1 - 2 minutes).

1.2. Meat preparation:

1.2.1. Make sure that the boneless chicken thighs are properly rinsed under cold water (see section “Meat & Fish Preparation” here). Do not cut thighs into pieces – each sandwich will get one thigh. I prefer to leave the skin on, but you can optionally remove it and dispose of it.

1.2.2. Place thighs into a medium mixing bowl with the marinade and stir with a spatula until the chicken thighs get coated with marinade.

1.2.3. Cover with a plastic wrap and marinate in the refrigerator for at least 30 minutes (or preferably overnight).

1.3. Set your oil to preheat at 340°F (more information, see section “Deep frying” here).

1.4. Flour mixture:

1.4.1. Place into another large mixing bowl:

4 cups of all-purpose flour ½ TSP of paprika (other ½ of total amount) ½ TSP of chili powder (other ½ of total amount) ½ TSP of ground cayenne powder (other ½ of total amount) ½ TSP of ground black pepper (other ½ of total amount) ½ TSP of salt www.cookingwithfamily.com Cooking with Family © 2021 2

1 ½ TSP of baking powder

Thoroughly stir with a whisk until fully incorporated (about 1 - 2 minutes).

1.5. Bread the meat:

1.5.1. Using tongs, place all thighs from the marinade into the flour mixture (let the liquid drip off for a couple of seconds before placing in the flour mixture). Make sure that they are not directly touching each other in the mixture: cover each piece in the flour mixture with your hands. When all pieces are in the mixture, shake the bowl to improve the coating.

1.5.2. Create an egg wash mix:

1.5.2.1. Add into the bowl with the marinade that was left after you took the chicken thighs out:

3 large eggs

Whisk until fully incorporated (about 1 - 2 minutes).

1.5.3. Place all thighs into the egg wash mixture using tongs.

1.5.4. Place all thighs back into the flour mixture using tongs (let the liquid drip off for a couple of seconds). Make sure that they are not directly touching (the same process as in step 5.2). When all pieces are in the mixture, shake the bowl well to improve the coating.

1.5.5. From now on, touch the thighs only with your hands (no tongs) since the coating is fragile. Gently shake off the excess flour from the mixture and place each thigh on a baking sheet. Make sure that they are not touching.

1.6. Deep fry:

Note: Work in two or more batches (based on the size of your deep fryer).

1.6.1. Make sure that the oil is preheated to 340°F.

1.6.2. Carefully place the thighs into the fryer one by one.

1.6.3. Fry immersed in oil until a nice golden color is reached, and the meat is fully cooked (about 5 - 7 minutes from each side). *

1.6.4. When done, remove to a cooling rack or plate with a paper towel and let the excess oil drip off (about one minute).

1.6.5. Sprinkle with salt.

2. Assemble sandwiches:

2.1. Cut each of the 4 buns into halves. Optionally, toast the buns in a toaster or spread a fine layer on the cut part of the buns and briefly sear on a medium burner until crispy.

2.2. Spread mayonnaise on each half (about 1 TBSP each half).

2.3. Place the roughly chopped lettuce on the bottom half of each sandwich (about ¼ Cup for each sandwich).

2.4. Place 1 piece of chicken on the top of chopped iceberg lettuce.

2.5. Spread 1 TBSP of BBQ sauce on the top of each piece of chicken.

2.6. Add 2 slices of cheddar and 2 slices of tomato on top of the chicken.

2.7. Cover with the top part of the bun and serve.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry - 165°F. See section “Recommended and Safe Internal Temperatures” here.