Hauptgericht
Honey Chipotle Fried Chicken Sandwiches
1 Std. 15 Min.Für 6Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Honey Chipotle Fried Chicken Sandwiches
was Sie brauchen
Zutaten
boneless skinless chicken breast (cut and pounded into even sandwich-sized pieces)Fleisch680 g
buttermilkMilchprodukte360 ml
pickle juiceVorräte80 ml- hot sauceVorräte60 ml
eggMilchprodukte1 Stück
garlic powderGewürze3 g
onion powderGewürze3 g- chipotle powderGewürze3 g
- smoked paprikaGewürze2 g
- mustard seed powderGewürze2 g
- chicken bouillon powderVorräte2 g
saltGewürze3 g
black pepperGewürze2 g
all purpose flourGetreide180 g- cornstarchVorräte60 g
- garlic powder (for the dredge)Gewürze3 g
- onion powder (for the dredge)Gewürze3 g
- smoked paprika (for the dredge)Gewürze2 g
- chipotle powder (for the dredge)Gewürze2 g
- chicken bouillon powder (for the dredge)Vorräte2 g
- sazon packet (optional)Gewürze1 Stück
- mustard powder (for the dredge)Gewürze1 g
- salt (for the dredge)Gewürze3 g
- black pepper (for the dredge)Gewürze2 g
honeyVorräte170 g- chipotle peppers (blended)Vorräte45 g
unsalted butterMilchprodukte14 g
apple cider vinegarVorräte10 ml- garlic powder (for the sauce)Gewürze1 g
- smoked paprika (for the sauce)Gewürze1 g
- salt (for the sauce)Gewürze1 g
- brioche buns (toasted)Backwaren6 Stücke
pickles (sliced)Obst & Gemüse60 g- ranchVorräte90 ml
- frying oil (for deep frying)Vorräte1 Liter
pro Portion
Nährwerte
445kcal
- Kohlenhydrate
- 50 g
- Eiweiß
- 28 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Stielkasserolle
Fritteuse- Kuchengitter
Küchenthermometer
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- Cut and pound the chicken into even sandwich-sized pieces and add to a large bowl.
- Add the buttermilk, seasonings, egg, pickle juice and hot sauce, then mix until well combined.
- Cover and refrigerate for at least 3 hours, ideally overnight.
- Schritt 2
Prepare the dredge
- Combine all the dredge ingredients in a bowl.
- Drizzle a little of the marinade into the flour and toss with a spoon to create crispy, craggy pieces.
- Schritt 3
Double-coat the chicken
- Remove the chicken from the marinade and coat well in the dredge.
- Dip it back into the marinade, then into the dredge again, pressing the flour mixture firmly onto the chicken.
- Let the double-battered chicken rest so the coating sticks.
- Schritt 4
Fry the chicken
- Heat the frying oil to 175 °C.
- Fry the chicken in batches until deeply golden and crispy and the center reaches 74 °C.
- Transfer to a wire rack to drain.
- Schritt 5
Make the honey chipotle sauce
- Add the honey, blended chipotle peppers, butter, apple cider vinegar, garlic powder, smoked paprika and salt to a saucepan.
- Heat on low, stirring until smooth and glossy.
- Schritt 6
Assemble the sandwiches
- Brush or drizzle the warm honey chipotle sauce over the freshly fried chicken.
- Toast the brioche buns, then add ranch, pickles and the crispy honey chipotle chicken.
- Serve immediately.
meistgekochte zuerst