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Recipe Category: Chicken
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Fried Chicken Sandwich Recipe
Ingredients
Makes 4
BRINE CHICKEN:
- 1 tsp sea salt
- 1 tsp superfine (caster) sugar
- 1¼ cups (300ml) buttermilk
- 4 skinless, boneless chicken breasts (each about 6oz/175g) SEASONED
FLOUR:
- scant 1¼ cups (150g) all-purpose (plain) flour
- 1½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery seeds
- 1 tsp superfine (caster) sugar
- 2 tsp sea salt
- peanut (groundnut) oil, for deep-frying
- 4 soft white rolls, split open
- mayonnaise
- shredded iceberg lettuce
To Make the Brine Solution .For the chicken, mix the salt, sugar, and buttermilk together in a bowl
Method
- Submerge the chicken breasts in this buttermilk-brine mixture, then cover and refrigerate for 8 hours
- The next day, when you are ready to cook, al ow the chicken to come back to room temperature before cooking it
- To make the seasoned flour, mix the flour and al the other ingredients together in a wide shal ow dish
- Take a couple of tablespoonfuls of the buttermilk-brine mixture from the chicken and sprinkle it into the seasoned flour, mixing it about
- This wil help to create a more craggy surface on the finished fried chicken
- Heat some peanut (groundnut) oil in a large, heavy-based frying pan or skil et to a depth of ¾in (2cm) and to a temperature of 350ºF (180°C)
- Wipe as much of the buttermilk-brine mixture from the chicken as possible using paper towels, and then dip each breast into the seasoned flour, coating wel al over
- Cook the chicken in the hot oil for about 5-6 minutes on each side, turning once, until golden and cooked through (the cooking time wil depend on the thickness of the chicken breasts)
- Drain the chicken breasts on a rack set over some paper towels
- Lightly toast the rol s, then generously spread the bottom half of each one with mayo
- Top each one with some lettuce, a hot fried chicken breast, and then the other half of the rol
- Serve now!
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