Chicken sandwich in batter
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 910, total fat 39 G., saturated fats 11 G., proteins 26 G., carbohydrates 112 G., fiber 7 G., cholesterol 40 mg, sodium 1440 mg, sugar 0 G.
Calories 910, total fat 39 G., saturated fats 11 G., proteins 26 G., carbohydrates 112 G., fiber 7 G., cholesterol 40 mg, sodium 1440 mg, sugar 0 G.
This juicy sandwich features a piece of fried chicken in a delicious breading, juicy iceberg lettuce, pickles, and mayonnaise sauce, all sandwiched between two halves of a potato bun. Use boneless, skinless chicken thighs for an especially juicy chicken. The chicken is marinated for a few minutes in a mixture of buttermilk and hot sauce, then dredged in cake flour and fried until golden brown. Cake flour is lighter and contains less gluten than all-purpose flour, so the crust will be fluffy and crispier. If you don't have cake flour, there's a suggestion for a substitute at the end of the recipe.
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:
- 4 boneless, skinless chicken thighs (about 1 lb (0.6 kg) total)
- 1/3 cup sour milk (or kefir)
- 1 tablespoon habanero hot sauce
- 1/3 cup mayonnaise
- 1 package (600 g) of frozen waffle fries
- 1 cup cake flour (see note)
- Vegetable oil, for frying
- 4 potato buns, cut in half horizontally
- Iceberg lettuce and pickles, for serving
We recommend
Recipes with similar ingredients: chicken thighs, hamburger buns, French fries, Habañero pepper, mayonnaise
Cooking the dish according to the recipe:
- In a bowl, combine the sour milk, hot sauce, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Transfer 3 tablespoons of the sour milk mixture to a small bowl and stir in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining sour milk mixture, stir, and set aside.
- Bake the fries according to package directions. Meanwhile, in a shallow dish, combine the cake flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 cm of vegetable oil in a large Dutch oven or saucepan over medium-high heat. Dredge the chicken in the flour mixture and shake off any excess. Fry until golden brown and cooked through, 4-5 minutes per side. Transfer to a wire rack set over a baking sheet to drain any excess oil.
- Sprinkle the fries with black pepper. Spread mayonnaise on the bottom halves of the buns. Top with lettuce, chicken, pickles, and the top halves of the buns; serve with waffle fries.
Note
If you don't have cake flour, you can mix ¾ cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch, then sift several times.
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