Skip to main content

Euro 2021 Fried chicken sandwich

 

Fried chicken sandwich
Fried chicken sandwich
‘Fried’, ‘chicken’ and ‘sandwich’: three alluring enough words on their own; together, they promise pure, unbridled pleasure. And, frankly, that’s the only kind of pleasure I’m interested in.

Ingredients

For the pink-pickled onions

  • ½ red onion, thinly sliced
  • red wine vinegar or lime juice to cover

For the fried chicken

  • 75ml/2½fl oz kefir, buttermilk or plain yoghurt
  • ½ tsp hot smoked paprika, plus ¼ tsp for the coating
  • ½ tsp fine sea salt, plus ¼ tsp for the coating
  • 1 tsp lemon juice
  • ½ tsp Dijon mustard
  • ½ tsp maple syrup
  • 1 fat garlic clove, finely grated
  • 1 small boneless chicken thigh fillet, skin removed
  • 4–5 tbsp plain flour
  • sunflower oil for deep-frying

To serve

  • 4 tbsp garlic mayonnaise
  • 1 tsp crispy chilli oil or other chilli sauce
  • ¼ tsp honey
  • 1 burger bun, split, or 2 slices white bread
  • a few leaves iceberg lettuce
  • kimchi or pickles of your choice
Recipe tips

Method

  1. Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a jar or bowl and cover with the vinegar (or lime juice), pressing down on the onions. Cover and leave the onions to steep.

  2. Pour the kefir, buttermilk or yoghurt into a small dish and stir in the ½ teaspoon of paprika, ½ teaspoon of salt, lemon juice, mustard, maple syrup and garlic. Add the chicken and turn to coat in the marinade. Cover the dish, then leave in the fridge for at least 4 hours or up to 2 days. (If you simply cannot wait that long, leave the chicken out on the kitchen counter for 20–40 minutes.)

  3. Take the chicken out of the fridge in good time to get to room temperature before you start to cook it.

  4. Mix the flour with the remaining ¼ teaspoon each of paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don’t try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.

  5. Mix the garlic mayonnaise with the chilli oil and honey, and spread over both sides of a split burger bun (or a couple of slices of bread). Put a plate lined with kitchen paper by (but not dangerously near) the hob, if you want to get rid of any excess fat once the chicken’s cooked.

  6. Pour enough oil into a deep, heavy-bottomed saucepan to come about 3½cm/1⅓in up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you have a food thermometer, you want the fat to be at 190°C when the chicken goes in. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Using tongs, gently lower the chicken into the hot oil, and cook for 3–4 minutes on each side, until the coating is deep gold and very crisp and the chicken is completely cooked through. Drain on the paper-lined plate and leave to stand (for a couple of minutes) while you shred some iceberg lettuce and get out your pickles.

  7. Put a handful of lettuce on the mayo on the bottom of the bun, top with the fried chicken, add kimchi and pink-pickled onions, scatter with a bit more lettuce and squidge on the top of the bun. Go in cautiously: I have more than once burned my mouth.

Labels:

Comments

Post a Comment

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...
Post a Comment
Read more

Corn Wheels with Hot Honey Butter

Corn Wheels with Hot Honey Butter Ingredients Kosher salt 6  ears corn, shucked 1/2 c.   unsalted butter, softened 2 tsp.   honey 1 tbsp.   habañero hot sauce (we used Tabasco), plus more to taste Flaky sea salt, for serving Directions Bring large pot of salted water to a boil. Cut each ear of corn into 3 to 4 pieces. Add corn to pot and simmer until just tender, 3 to 4 minutes. Meanwhile, in medium bowl, combine butter, honey, hot sauce and 1/2 teaspoon kosher salt. Put half into large bowl and half into serving dish.  Drain corn and immediately transfer to large bowl with butter mixture and toss to coat. Transfer to platter and sprinkle with flaky salt. Drizzle with additional hot sauce if desired and serve with remaining butter mixture. source :  https://www.goodhousekeeping.com/food-recipes/easy/a21946328/corn-wheels-with-hot-honey-butter-recipe/
Post a Comment
Read more

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more