Fried chicken sandwiches on flaky buns
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 8 sandwiches
Complexity: easily
Quantity: 8 sandwiches
Make delicious, juicy sandwiches with crispy chicken and vegetables on American-style biscuits. These sandwiches will be filled with completely new textures and flavors. To ensure the chicken is crispy on the outside and tender on the inside, the chicken fillet is marinated in a spicy, fermented milk mixture made from sour milk (or kefir) and then coated in crushed cornflakes before frying—a great alternative to breadcrumbs. Top the finished chicken with fresh iceberg lettuce, pickles, and a drizzle of tangy honey, and enjoy this combination of contrasting flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken fillets (about 1 kg)
- 3/4 cup sour milk or kefir
- 1/4 cup hot sauce
- 1 clove of garlic, grated
- 2 tsp chopped fresh thyme
- 4.5 cups cornflakes, crushed
- 1 cup premium flour
- 1/3 cup honey
- Peanut oil, for deep frying
- 8 layered buns, cut horizontally in half
- 1/4 cup mayonnaise
- 2 cups shredded iceberg lettuce
- 1/4 cup pickled cucumbers, sliced into rounds
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Cooking the dish according to the recipe:
- In a large bowl, combine the buttermilk, 2 tablespoons of hot sauce, garlic, thyme, 1/2 teaspoon of salt, and a pinch of ground black pepper. Add the chicken and turn to coat with the marinade. Cover and refrigerate for 30 minutes.
- Meanwhile, in a shallow baking dish, combine the cornflakes, flour, 1/2 teaspoon salt, and a pinch of ground black pepper. In a small bowl, combine the honey and the remaining 2 tablespoons hot sauce.
- In a large cast-iron skillet, heat 1/2 inch of peanut oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Meanwhile, remove the chicken from the buttermilk mixture, let any excess drip back into the bowl, and then coat the chicken in the breading mixture. Working in batches, fry the chicken until golden brown and crispy, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
- Spread mayonnaise on the cut sides of the puff pastry buns; sandwich fried chicken, lettuce, and pickles between the two halves, and drizzle with hot honey.
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