Eric Akis: Satisfying a fast-food craving with fried chicken sandwiches - mandarin restaurant signature dishes

Sometimes, I crave a food that I don't eat very often, and when I'm young I drive --
Through a quick window
This is a gourmet restaurant.
An example of this is the fried chicken sandwich.
I'm not sure I had it once at the fast food chain last time, but I remember it was too salty and I was wondering exactly how much chicken was in the sandwich.
So now, when I'm craving fried food
Chicken sandwich, as I did last week, I made it myself.
Great, I decided to share the recipe today.
I fried boneless, skinless chicken breast to make it, south-
This is a process that begins by soaking the chicken in buttermilk with hot chili sauce.
Then put the chicken into the flour mixture and add seven herbs and spices.
Once coated, I asked the chicken to sit for a while, as this allowed the flour mixture to be absorbed by the moisture on the chicken, set and crispy when frying. Southern-
Fried Chicken in the traditional sense is not friedfried.
Very shallow, frying pan-
Fry in about 1 inch oil.
For today's recipe, I used two frying pans to make sure there is enough cooking space for each chicken.
But if you don't have two suitable frying pans, you can cook the chicken in batches and Keep the cooked in the oven warm until the other cooking is done.
The chicken is cooked in tender bread with cold cabbage and pickles.
It will make a very delicious, late-
For dinner in spring, you can use lemonade or iced tea and corn sticks. Buttermilk-
The marinated chicken is fished out in a seasoned flour mixture, fried to golden yellow, then clipped into the bread, with a round soup of coleslaw and pickles.
Preparation time: 25 minutes, plus pickling and brushing time cooking time: 5 to 6 minutes to make: 2 copies in 4 copies (275 gram)
1/2 cup buttermilk 1 teaspoon of chili sauce, such as Tabasco, or 1 cup of all-
Purpose flour 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground rat plum 1/4 teaspoon marjoram 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon pepper fried 4-point baked buns (see Note)
4 slices of butter or raw leaves with mayonnaise
See recipes below)
Bread and butter or sliced dill radish pickles, taste with buttermilk and chili sauce in a medium bowl.
Each chicken breast is cut in half and crosscutting.
Add chicken to the buttermilk and stir it into the coat.
Cover the chicken and refrigerate for two to four hours after pickling.
Mix flour, salt, black pepper, rat plum, marjalan, onion powder, garlic powder, pepper and pepper thoroughly
Side dishes, such as pie plates.
Line the baking tray with parchment paper.
Remove a piece of chicken breast from buttermilk with one hand, let the excess drop away, and put it into the flour mixture.
Turn with your clean hands, dredge and apply chicken in depth in the flour mixture.
Shake off the excess flour and put the chicken on the baking tray.
Coat the remaining chicken in this way, making sure they don't touch on the baking tray.
Sit the chicken for 15 minutes and let the flour mixture set.
Pour 1 inch of oil every two Cups, 10-
Inch cast iron or other heavy frying pan.
Set the frying pan to medium
High temperature and hot oil until 350 F in an instant
Read the meat thermometer
Adjust the heat to maintain the temperature.
Carefully place two coated chicken breasts in each frying pan and cook for 2 to 1/2 to 3 minutes on each side, or until they are ripe and golden brown.
Put the chicken on a paper towel.
Apply the cut edge of each bread with a little mayonnaise.
Put a piece of raw vegetable leaves on the bread at each bottom, and then put a piece of fried chicken breast on it.
Put cold cabbage and pickles on each chicken breast and enjoy them on the bread.
In addition to the chicken sandwich, any remaining coleslaw can be served.
Note: For these sandwiches, a tender bread that can be easily bitten is ideal.
I used this recipe for Portofino bakery bread.
If you use chewy bread, the chicken may slide out of it when you try to eat a sandwich.
You can toast the cut edge in the toaster oven.
You can also apply a little butter to the cutting surface of the bread and then toast by cutting them --
On a medium heat baking sheet.
Eric options: in the recipe, I used the spices and herbs I use most often to season fried chicken.
However, if you don't have all of this or just want to add your own flavor to this recipe, feel free to adjust my suggestions.
Pile this easy-to-
Make a Salad for your fried chicken. Breast milk sandwich.
Preparation time: 15 minutes Cooking time: no production: 4 Serving 2 tablespoons mayonnaise 1 tablespoon buttermilk 1 1/2 teaspoon Dijon mustard 1 teaspoon honey salt taste 2 to 2 1/2 cups chopped greens 1/4 cups grated carrots 1 large onion, very thin 1 to 2 tablespoons chopped Fresno pepper (see Note)
Put mayonnaise, buttermilk, mustard, honey and salt in a medium bowl.
Add the remaining ingredients and mix.
Keep the lid cold until ready to eat with chicken.
For crispy coleslaw, you can eat it soon after making it.
Note: Fresno pepper is a red Mexican pepper.
Sold in some supermarkets.
You can use green Mexican if you can't find it.
Or, red pepper for a more mild taste.
If you are a food lover at Tofino's famous hotel Wickaninnish, but only get there once in a while, the problem is fixed.
This is because of the recipe Wickaninnish: the edge of the rustic elegance of Nature (
Appetite for random houses, $45)
, Just published, full of delicious recipes that allow you to make some of their signature dishes like crab cappuccino and pan at home
Grilled halibut with avocado rice.
On Thursday, at the Bolen Book Company, chef Warren bar of veikesh and general manager of the hotel Charles mcdimede will talk about the book and sign a copy.
The event is free and starts at 7 in the evening. m.
Eric Akis is the author of eight culinary books, including seven of his series that everyone can cook.
His column appears in the Life section on Wednesday and Sunday.