Fried Chicken Sandwich to Benefit 360 Military-Veterans Partnership
Chef Jason
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
American
Author:
Chef Jason
Servings
2-4
Prep Time
60 minutes
Cook Time
20 minutes
Hey everyone, Chef Jason here! Let's craft a Fried Chicken Sandwich that’s not just crispy and delicious but also supports our 360 Military-Veterans Partnership. We’ll start by marinating juicy chicken thighs, then dredging them in a flavorful blend before frying them to golden perfection. Paired with a tangy homemade slaw and served on a toasted brioche bun, this sandwich is packed with flavor and crunch. Top it off with a drizzle of Brown Butter Truffle Honey and enjoy every bite while giving back. 🍗🥪
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1¾ cups all purpose flour
- 2¾ cups Truffle Shuffle Chicken Dredge
- 1 cup buttermilk
- 2 eggs
- ¼ head red cabbage
- ¼ head green cabbage
- 1 red onion
- 1 carrot
- 1 teaspoon celery seed
- ½ cup red wine vinegar
- ¼ cup olive oil
- 2 bread & butter pickles
- Brown Butter Truffle Honey, to taste
- 1 teaspoon Calabrian chili powder
- 1 cup kewpie mayo
- 4 brioche buns
- 2 quarts vegetable oil
-
S&P Seasoning, to taste
- Hot sauce (optional), to taste
- Cutting board
- Knife
- Large pot
- Slotted spoon
- Sheet tray with a rack
- Sheet tray
- Paper towels
- 3 large mixing bowls or Pyrex containers for breading setup
- 1 small mixing bowl
- Tongs
- Plate
- Whisk
- Box grater
MISE EN PLACE 🔪
Directions
PREP 🥒
Remove the chicken from its packaging and pat dry with paper towels.
- Begin to heat the vegetable oil in a large pot on low heat.
Add the flour to a large mixing bowl or Pyrex container and season generously with S&P Seasoning.
- In a second large mixing bowl or Pyrex container, whisk together the buttermilk and eggs until combined.
- Add the Fried Chicken Dredge to a third large mixing bowl or Pyrex container.
- Shred the red and green cabbage.
- Slice the red onion.
- Using a box grater, shred the carrots.
In a small mixing bowl, mix the cabbage, red onion, and carrots. Season with S&P Seasoning, celery seed powder, red wine vinegar, and olive oil and stir to combine. This is our slaw!
- Slice the pickles into coins.
HOW TO COOK 🍳
Let’s bread this chicken!!! Coat the chicken in the all purpose flour. Shake off any excess flour, then place in the buttermilk mixture. Coat evenly, letting any excess liquid drain off, then place in the Fried Chicken Dredge.
- Be sure to press chicken into the dredge and coat completely. Place on a plate and repeat until all chicken thighs are breaded. Please feel free to bread any small pieces that are not quite whole thighs! Place in your fridge for a few moments so that the breading chills onto the chicken.
- Turn up the heat under the oil until it’s hot enough to fry the chicken. Use a small piece of chicken thigh to test oil temperature. We’re looking for 325F-340F.
Fry the chicken, a few pieces at a time, in the hot oil until GBD (Golden Brown & Delicious) and cooked through. Transfer the cooked thighs onto a sheet tray lined with a rack to cool. Season with S&P Seasoning, Calabrian chili powder and a drizzle of Brown Butter Truffle Honey.
- Turn your oven to broil.
- Cut the brioche buns in half and smear on an even coating of Kewpie mayo. Lay on a sheet tray and place under the broiler. Rotate until evenly toasted, about 5-6 minutes in total.
- Let’s construct!!!! Place another even coating of Kewpie and any hot sauce (if using) on both the top and bottom half of your buns. Place the sliced pickles on the bottom bun. Place a gorgeous piece of golden brown fried chicken on top of the pickles.
- Lay a healthy amount of coleslaw on top of your chicken. Top with your bun tops and ENJOY!!!
Recipe Note
We’ve shared our Truffle Shuffle Chicken Dredge recipe below so you can recreate it in your own kitchen.
Truffle Shuffle Chicken Dredge
Ingredients
1 cup corn flakes
1½ cups all purpose flour
1 tablespoon S&P Seasoning
1 tablespoon Italian seasoning (dried oregano/parsley/thyme)
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon ground black pepper
1 teaspoon chili flake
1 teaspoon cayenne pepper
To make
1. In a food processor, add the corn flakes and pulse until crumbled. Transfer to a mixing bowl.
2. Add the flour and spices to the food processor and pulse until everything is mixed.
3.Add to the bowl with the corn flakes and mix thoroughly.