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SANDWICH - CHICKEN - Crunchy Chicken & Potato Chip Sandwich
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| The Chew Carla and Daphne [Sandwiches] CRUNCHY CHICKEN & POTATO CHIP SANDWICH | |
| Hot Fried Chicken | |
| 1 quart | Water |
| 1/4 cup | Hot Sauce |
| 1/4 cup | Kosher Salt |
| 1/4 cup | Sugar |
| 1 1/2 pounds | Chicken Cutlets |
| 3 cup | Flour |
| 1 teaspoon | Salt |
| 1 teaspoon | Pepper |
| Oil | |
| 1/4 cup | Vegetable Oil |
| 1 tablespoon | Cayenne |
| 1/2 teaspoon | Paprika |
| 1/4 teaspoon | Garlic Powder |
| 1/2 teaspoon | Sugar |
| Potato Buns (to serve) Slaw | |
| 2 cups | Shredded Red Cabbage |
| 1/2 cup | Shredded Carrot, (about 1-2 carrots) |
| 3 | Scallions, (thinly sliced) |
| 1 Bread & Butter Pickle (chopped) | |
| 1 cup | Mayonnaise |
| 2 | Lemons, (juiced) |
| 2 | Garlic Cloves, (grated) |
| Salt | |
| Freshly Cracked Pepper | |
| Chips | |
| 3 | Idaho Potatoes, (thinly sliced) |
| Vegetable Oil, (for frying) | |
| Paprika, (to taste) | |
| Garlic Powder, (to taste) | |
| Spread | |
| 1/4 cup | Mayonnaise |
| 1 tablespoon | Honey |
| 1 teaspoon | Paprika |
step-by-step directions
Whisk Water, Hot Sauce, Salt and Sugar in a bowl until Salt and Sugar dissolve. Add Chicken and refrigerate at least 1 hour.
In a large Dutch oven heat Oil to 350°F.
Remove Chicken from Hot Sauce marinade and pat dry. Arrange on a wire rack in a single layer.
In a medium bowl, combine the Flour, Salt, and Pepper. Transfer Flour to a mesh strainer and dust Chicken lightly on both sides. Allow to air dry in the refrigerator for 1 hour, keep the Flour.
Remove Chicken from the refrigerator, and dust heavily with more Flour and then press to help cake on the Flour for extra crispiness.
Fry Chicken in preheated Oil until it reaches an internal temperature of 160°F, about 3-4 minutes. Remove to a paper towel lined plate.
Heat 3 tablespoons Oil in small saucepan over medium heat until shimmering. Add Cayenne, Paprika, Salt, Garlic Powder and Sugar. Cook until fragrant, about 30 seconds. Transfer to a small bowl, and drizzle over the Chicken to serve.
Place a schmear of spread on the bottom Bun and top with Chicken. Finish with Coleslaw and Potato Chips.
For Slaw: Toss together the ingredients in a large bowl until evenly dressed. Adjust seasoning to taste.
For Chips: Soak sliced Potatoes in ice cold water for 30 minutes to remove excess starch.
Drain and pat dry with a clean kitchen towel or paper towels. Allow to dry before frying.
Heat Oil to 375°F.
Working in batches, fry Chips for 2-3 minutes until crispy but not browned. Remove to a paper towel-lined plate and season immediately with Paprika and Garlic Powder.
Spread: Mix together the ingredients until evenly combined.
Similar categories:IngredientsChicken & PoultryCourses & MealsDinnerChickenLunchSandwiches
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