Greetings, good people!!!!!
Ah, FALL is upon us !!!! My favorite time of year. In honor of NATIONAL CHICKEN MONTH,
I will be featuring great Chicken recipes and VLOGS. This is an additional video from the SUMMER SALAD SERIES. This Chicken sandwich was something I was craving, and wanted to try out. I thought to myself, “Self, you can fry chicken”. So, put your OWN spin on what you like in a chicken sandwich! This recipe makes 3 large sandwiches. I am sure you will love the taste. True, this recipe has a few more steps, but believe me it’s worth it. *This recipe calls for you to marinate/brine, your chicken the day before. So prepare accordingly.
Crispy, succulent marinated chicken, topped with Cheddar cheese and bacon. On a toasted Brioche bun, and Hot Honey Mustard poured over the sandwich!!!!!!! Yummy!
Make a sandwich. Share a sandwich. Love the sandwich! My family truly enjoyed these sandwiches. I paired the chicken sandwich with my delicious, Apple Slaw. It was fantastic!!! Clink on the link below, for the recipe.
Movie night meals, date night, Girls Night/Guys Night, or just hungry time….this sandwich is perfect! I know you’ll love it. Enjoy, y’all!!!!!
CHICKEN SANDWICH RECIPE:
BRINE/ MARINADE:
3 large chicken breasts
2 C Buttermilk
1 C water
1/2 C Valentina’s Hot sauce
Season salt
DREDGE:
1 C all purpose flour
2 Tbsp Lefty’s seasoned flour, Spicy
1 Tbsp Cornstarch
3/4 package, Dry Hidden Valley Ranch mix
1/2 tsp Paprika
HOT HONEY MUSTARD SAUCE:
1 C Honey
1/2 C Mustard
2 Tbsp Valentina’s Hot sauce
2 Tbsp Tony Chachere’s, Cajun seasoning
1 tsp Dry mustard powder
1/2 tsp Black pepper, cracked
OTHER INGREDIENTS:
Bacon, 6 pieces, 2 per sandwich
Chedder cheese, sliced
Lettuce, leaves
Tomato, sliced
Mayo
Season salt
4 C oil, for frying ( I used Crisco, and Canola)
Apple Slaw
DIRECTIONS:
Clean, and place 3 chicken breasts in container. Top with buttermilk, water, hot sauce, and season salt. Mix marinade, cover with lid, and let sit in refrigerator overnight.
The next day, gather all of the ingredients. Start by frying the bacon. Set to the side. Make dredge by combining the flour, cornstarch, Lefty’s seasoning, ranch mix, and paprika. Mix well, and set aside. Remove chicken from refrigerator, and coat all chicken with dredge. Set aside. In a small bowl, combine honey, mustard, Valentina, cajun seasoning, dry mustard, and pepper. Whisk to blend well, and set to side.
In a heavy pot, place in oil and let it come up to temperature. *Test, by place the handle of a wooden spoon down in oil, until rolling bubbles rise (I cooked on medium-high, you made need to adjust per your stock). When oil is ready, gently place chicken in oil. Make sure to turn after 1-2 minutes to prevent over browning.Cook for 12-14 minutes. Poke with chicken fork, or knife to ensure it cooks throughout.You can add an additional chicken breast to oil, after the first is starting to brown. Do not over crowd the pot. As chicken is done cooking, place wire rack, over a cookie sheet covered with paper towels. As each piece of chicken is done, place on wire rack, and immediately sprinkle with season salt. Let chicken cool, and rest. Meanwhile, butter and toast Brioche. Place on serving plate. Place chicken breast on oven safe dish. Top with bacon, and cheese. Broil, until cheese is melted. Spread with mayo, top and bottom buns. Add tomato, and lettuce to bottom of Brioche bun. Place chicken on bottom bun, and pour Hot Honey Mustard, over chicken. Place top of Brioche on chicken.
Serve with chips, fries, salad, soup, or my delicious Apple Slaw recipe. Click the link below for the recipe. Enjoy!!!!!!
APPLE SLAW RECIPE:
https://youtu.be/EQclJmt77XM
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FTC Disclosure: Affiliate links are included and if you use them I earn a commission. Thanks so much!
Tony Chachere’s Creole Seasoning:
https://amzn.to/34EQsUg
Valentina’s Salsa Picante Mexican Hot Sauce
https://amzn.to/2Zegp9E
Camera, Canon Powershot SX620 Digital:
https://amzn.to/31yWjs1
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