Recipe
2 chicken breast, butterflied to make four pieces ( I used Organic)
4 French Brioche Buns
4 Leaves of lettuce
4 slices of beef steak tomatoes
1/4 English cucumber sliced
1 tablespoon mayo
1 cup of vegetable oil
1 egg
1/4 cup of flour
1 cup of Vinegar Slaw
FOR THE BRINE:
1 cup of whipping cream
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 sprigs of fresh thyme
1 teaspoon hot sauce
1 teaspoon green seasoning (optional)
FOR THE DREDGE:
1/4 cup of flour
10-12 saltine crackers or any salted crackers.
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions
Take your chicken breasts and butterfly them to make two pieces each. So you now have four chicken breasts.
In a deep dish add all the ingredients under the Brine and mix it together. Submerge the four pieces of chicken breast into the brine. Place in the Fridge and allow to Brine for 30 t0 60 minutes.
Add all the ingredients under the Dredge to a food processor. Pulse until it is a fine crumbs mixture.
Spread out your dredge on a baking sheet or a flat dish.
Remove your pieces of chicken breasts from the brine and set it on a plate. To the Brine add 1 egg and whisk together.
On another plate add 1/4 cup of flour.
Dip the chicken breasts first in the flour, shake off an excess flour, then dip in the egg/brine mixture, then into the dredge, shake off any excess dredge. Place on a wire rack.
Do the rest of the chicken breasts and set on the wire rack. Let it sit for 10 minutes while your oil is heating.
Heat your oil in an 8 inch skillet/frying pan. Your oil should be around 325.
I started my oil, with my stove on medium. After the oil has heated, I could tell that it was properly heated by throwing in a dusting of crumbs into the oil. If the oil starts to sizzle and bubble right away then its ready.
Once I added my chicken to the oil I turned my stove to be between medium and low.
Only fry 2 pieces at a time. No more than that or you will reduce the temperature of the oil.
Let it cook for 4 minutes on one side. Do not let it burn. If it is cooking too fast then your oil is too hot.
Flip and let it cook on the other side for another 4 minutes. Once it is a light golden brown color, remove from the oil and place on a wire rack to drain the excess oil.
Fry the rest of the chicken pieces.
TO ASSEMBLE:
Slather on however much mayo you like on your bun.
First place the lettuce down, followed by cucumbers and tomatoes. Then place some of the vinegar slaw on top of the tomatoes. Place the chicken breast on top and then place the top on the bun back on.
Garnish with whatever condiments you like.
***Notes
I used organic chicken breasts, because I wanted to test the difference between normal chicken breasts and the organic. I will admit while the organic was more expensive…it was so much better! It was not gamey and it was super juicy.
I placed my lettuce down on my bun first to prevent my bun from becoming soggy.
And I will pat myself on the back as this truly was the best Fried Chicken Sandwich I have ever made and eaten!
