Just when we thought summer would end without a new food trend, the great chicken sandwich craze happened – skip the lines with our home version! Tender, juicy chicken in brine with a delicious crispy coating served on a lightly toasted bun.
Ingredients
Brine
1 quart of water
¼ cup kosher salt
¼ cup of sugar
Sandwich
4 boneless, skinless chicken breasts
4 sesame seed breads
4 tablespoons of butter
2 cups grated iceberg lettuce
¼ cup of mayonnaise
dill pickle slices
3 quarts of vegetable oil for frying
Batter
1 cup of all-purpose flour
¾ cup Argo® Corn Starch
1 teaspoon of Argo® baking powder
4 teaspoons ground black pepper
2 teaspoons kosher salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of paprika
½ teaspoon cayenne pepper
¾ cup of cold water
Instructions
Brine
Hit the chicken at ½” – ¾” thick (just to make sure it’s even). Combine all of the brine ingredients in a large bowl until the sugar and salt dissolve. Add the chicken, cover and refrigerate for one hour.
Chicken
Combine flour, cornstarch, baking powder and seasonings in a bowl. Remove the cup ¾ from this flour mixture and place it in a shallow pan (this is the dry dredge).
Add ¾ cup of cold water to the remaining flour mixture and beat until smooth. *see note
Heat oil over medium heat to 350°F in a Dutch oven or deep frying pan.
Remove chicken breasts from brine and dry with paper towels. Discard the brine.
Dip the chicken breasts into the dry mixture, shaking off any excess and then into the batter making sure it is covered on both sides. Allow excess dough to drain. Return them to the dry mix to gently cover them.
Carefully place the chicken in the hot oil (making sure it stays at 350°F). Cook until chicken is golden brown and internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
Remove the chicken from the oil and place it on a plate lined with a paper towel to drain.
To assemble
Butter each sesame seed bread and toast it under the grill until golden.
Spread 2 tablespoons of mayonnaise on the bottom of each roll. Cover with lettuce, pickles and crispy chicken.
Recipe Notes
Note: If the dough seems too thick, add a spoonful of cold water each time until it has the consistency of a pancake dough.
*There may be some dough left over.