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Buttermilk Chicken Sandwiches
These are some buttermilk chicken sammiches I made the other day~
Fried chicken, tomato, onions, lettuce, butter pickles, bakery fresh buns toasted with butter, home made sauce, and homecut fries.
Chicken--
Chicken breast cut into thirds length wise
Buttermilk
Seasoned flour with salt, pepper, paprika, oregano, garlic powder, and cumin.
Dredge chicken into flour first, then buttermilk, and then back into flour. Shake excess flour off then fry in corn oil or soybean soil for 5 minutes each side, or until done.
French Fries--
Cut potatoes first into planks and then into sticks depending on how large you want them. To prevent browning while cutting, keep potatoes in water. Salt optional.
DO NOT PUT WATER IN HOT OIL. THIS CAUSES SPLATTERING AND POSSIBLY FIRES.
DRY potatoes completely and have ready a pot with corn oil heated to about med low heat. Fry for 5 minutes, then use a slotted spoon or sifter to take the potatoes out. Let potatoes drain and completely dry for about another 5 minutes, then heat oil to med-high heat, and cook potatoes for another 5 minutes. Toss in seasoning of your choice.
You can also put extra fries away that haven't been double fried into the freezer.
Sauce--
Mayonnaise, ketchup, dill relish, sugar, and chopped onion.
Assembly--
Toast buns with butter on both sides. Spread sauce on both sides of bun.
Lettuce and tomato on top, onion and pickles on the bottom, chicken in the middle
Serve with the fries and sauce on side
Fried chicken, tomato, onions, lettuce, butter pickles, bakery fresh buns toasted with butter, home made sauce, and homecut fries.
Chicken--
Chicken breast cut into thirds length wise
Buttermilk
Seasoned flour with salt, pepper, paprika, oregano, garlic powder, and cumin.
Dredge chicken into flour first, then buttermilk, and then back into flour. Shake excess flour off then fry in corn oil or soybean soil for 5 minutes each side, or until done.
French Fries--
Cut potatoes first into planks and then into sticks depending on how large you want them. To prevent browning while cutting, keep potatoes in water. Salt optional.
DO NOT PUT WATER IN HOT OIL. THIS CAUSES SPLATTERING AND POSSIBLY FIRES.
DRY potatoes completely and have ready a pot with corn oil heated to about med low heat. Fry for 5 minutes, then use a slotted spoon or sifter to take the potatoes out. Let potatoes drain and completely dry for about another 5 minutes, then heat oil to med-high heat, and cook potatoes for another 5 minutes. Toss in seasoning of your choice.
You can also put extra fries away that haven't been double fried into the freezer.
Sauce--
Mayonnaise, ketchup, dill relish, sugar, and chopped onion.
Assembly--
Toast buns with butter on both sides. Spread sauce on both sides of bun.
Lettuce and tomato on top, onion and pickles on the bottom, chicken in the middle
Serve with the fries and sauce on side
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 139.3 kB
Hehehe funny thing is I used to work at Red Robin so I picked up a couple of things regarding recipes. While the dressing wasn't the same as Red Robin's Thousand Island Dressing, its concept is about the same. Also the butter toasting and the assembly came from there too
As for the fries it seems like there isnt any way around it if you want to deep fry them. I tried to fry them once at a higher temp and it would still come out soggy
As for the fries it seems like there isnt any way around it if you want to deep fry them. I tried to fry them once at a higher temp and it would still come out soggy
Ah! We have a Red Robin not too very far away from Vrghr's den. Good food, and VERY good burgers there! You're definitely showing "pro tips" in your submission. *grin*
Butter-toasting the buns; such a great way to bring more flavor. This wuff is all about injecting flavors into each step when he can.
Twice-fried 'taters are absolutely the way to go! Vrghr is going to try batter-fried taters for the second frying, one day. Wuff's thinking that ought to be a nice addition to the second frying cycle, when folks are looking for some variation in the standard fries. About the ONLY way to get a single-fry session to deliver good french fries, is to use "shoestring" fries that can cook thoroughly in one go, thanks to their tiny cross-section.
Thanks again, and looking forward to future goodies from you! *big grin*
Butter-toasting the buns; such a great way to bring more flavor. This wuff is all about injecting flavors into each step when he can.
Twice-fried 'taters are absolutely the way to go! Vrghr is going to try batter-fried taters for the second frying, one day. Wuff's thinking that ought to be a nice addition to the second frying cycle, when folks are looking for some variation in the standard fries. About the ONLY way to get a single-fry session to deliver good french fries, is to use "shoestring" fries that can cook thoroughly in one go, thanks to their tiny cross-section.
Thanks again, and looking forward to future goodies from you! *big grin*
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