Hoofdgerecht
Honey Chipotle Fried Chicken Sandwiches
1 u 15 minVoor 6Nutri-Score D€€
D
1 u 15 min
1 u 15 minHoney Chipotle Fried Chicken Sandwiches
wat je nodig hebt
Ingrediënten
boneless skinless chicken breast (cut and pounded into even sandwich-sized pieces)Vlees680 g
buttermilkZuivel360 ml
pickle juiceVoorraadkast80 ml- hot sauceVoorraadkast60 ml
eggZuivel1 stuk
garlic powderKruiden en specerijen3 g
onion powderKruiden en specerijen3 g- chipotle powderKruiden en specerijen3 g
- smoked paprikaKruiden en specerijen2 g
- mustard seed powderKruiden en specerijen2 g
- chicken bouillon powderVoorraadkast2 g
saltKruiden en specerijen3 g
black pepperKruiden en specerijen2 g
all purpose flourGranen180 g- cornstarchVoorraadkast60 g
- garlic powder (for the dredge)Kruiden en specerijen3 g
- onion powder (for the dredge)Kruiden en specerijen3 g
- smoked paprika (for the dredge)Kruiden en specerijen2 g
- chipotle powder (for the dredge)Kruiden en specerijen2 g
- chicken bouillon powder (for the dredge)Voorraadkast2 g
- sazon packet (optional)Kruiden en specerijen1 stuk
- mustard powder (for the dredge)Kruiden en specerijen1 g
- salt (for the dredge)Kruiden en specerijen3 g
- black pepper (for the dredge)Kruiden en specerijen2 g
honeyVoorraadkast170 g- chipotle peppers (blended)Voorraadkast45 g
unsalted butterZuivel14 g
apple cider vinegarVoorraadkast10 ml- garlic powder (for the sauce)Kruiden en specerijen1 g
- smoked paprika (for the sauce)Kruiden en specerijen1 g
- salt (for the sauce)Kruiden en specerijen1 g
- brioche buns (toasted)Bakkerij6 stukken
pickles (sliced)Groente en fruit60 g- ranchVoorraadkast90 ml
- frying oil (for deep frying)Voorraadkast1 liter
per portie
Voedingswaarden
445kcal
- Koolhydraten
- 50 g
- Eiwitten
- 28 g
- Vetten
- 15 g
wat je gebruikt
Keukengerei
Mengkom ×2
Steelpan
Frituurpan- Afkoelrooster
Keukenthermometer
Keukentang
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
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