Time: 8 hours 55 minutes
Complexity: average
Servings: 6

Deep-fried chicken breast in a crispy, spicy breading is served on potato buns with pickles, lettuce, and a sour milk-herb mayonnaise sauce that cools and balances the savory flavor of the chicken.

Ingredients:

Fried chicken

• 2 cups of sour milk or kefir, shake
• 1 shallot, peeled and cut into thin half rings
• 2 crushed garlic cloves
• 1 jalapeño pepper (with seeds), halved lengthwise, optional
• 3 small skinless, boneless chicken breasts (170g each)
• 3.5 cups of flour
• 4 tsp baking powder
• 2.5 tsp smoked Spanish paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon celery salt
• 2 bottles (1.5 l) of rapeseed oil (canola)
• 6 potato hamburger buns, toasted, for serving
• Mayonnaise with sour milk and herbs for serving (see recipe below)
• 6 leaves of Bibb lettuce
• Kosher pickles, such as Claussen, thinly sliced, for serving

Mayonnaise with sour milk and herbs

• 1 cup of quality mayonnaise
• 2 tbsp. sour milk or kefir, shake
• 1 teaspoon white wine vinegar
• 2 tbsp thinly sliced ​​green onions, white and green parts
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/8 teaspoon chopped fresh thyme leaves, coarse salt and freshly ground black pepper

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

chicken breasts, jalapeno pepper, pickled cucumber, hamburger buns, celery salt, ground cayenne pepper, paprika, mayonnaise, thyme, wine vinegar, sour milk

We recommend

Preparation:

Step 1
• In a large bowl, combine the buttermilk, shallot, garlic, jalapeño, 2 teaspoons coarse salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 sheets of parchment paper and pound them until they reach an even thickness of 1 cm. Cut each chicken piece in half crosswise to create 2 pieces of approximately equal size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours, but no more than 24 hours.
Step 2
• When the chicken is done, preheat the oven to 150°C. Place a rack on a baking sheet and place it in the oven.
Step 3
• In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon coarse salt, and 1 1/2 teaspoons black pepper and set aside.
Step 4
• Pour oil into a 22 cm diameter, 11 cm deep Dutch oven, making sure the oil is 5 cm deep. Attach a deep-fry thermometer to the side of the Dutch oven and heat the oil over high heat to 175°C (350°F). Meanwhile, remove the chicken from the marinade, coat it in the flour mixture, then dip it again in the marinade, then back into the flour mixture, gently shaking off any excess. Transfer the chicken to a plate or baking sheet.
Step 5
• When the oil temperature reaches 175°C (355°F), carefully lower 3 chicken pieces into the oil with tongs and adjust the heat to maintain the desired temperature. Do not press down on the chicken! Cook for 5 minutes, turning once to ensure even browning. Using a slotted spoon, transfer the chicken to a baking sheet and place in the oven to keep warm. Fry the remaining chicken pieces in the same manner. Season the chicken with salt and keep warm until ready to serve.
  
  Note
  
  When frying, it's easier to use a slotted spoon with a long handle. These can be found at cookware stores.
Step 6
• Place the bottom half of each bun on a plate, spread a little mayonnaise with herbs, top with a lettuce leaf, 4 slices of pickled cucumber, and then a piece of chicken. Generously spread the cut side of the top half of each bun with mayonnaise and cover the chicken. Serve while the chicken is still warm.
  
  Mayonnaise with sour milk and herbs:
  In a medium bowl, combine the mayonnaise, sour milk, vinegar, green onions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and refrigerate until ready to serve. Freshly ground black pepper is an essential seasoning. Use a pepper mill instead of store-bought ground pepper. You'll taste the difference!

Votes: 1