Fried chicken sandwich
Source: Chicken
Sheet Pan Fried Chicken Sandwiches
SERVES
6
PREP TIME:
40 minutes
COOKING TIME:
20 minutes
INGREDIENTS
For the chicken:
3 (6- to 8-ounce) boneless, skinless chicken breasts
1 cup cold buttermilk
2 tablespoons cornstarch
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground mustard
1/2 teaspoon kosher salt
2 large egg whites
4 cups cornflakes cereal
1 teaspoon vegetable oil
For the biscuits:
1 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons cold, unsalted butter
3/4 cup cold buttermilk
For the sandwiches:
2 tablespoons Dijon mustard
2 tablespoons honey
12 dill pickle slices
INSTRUCTIONS
Marinate the chicken: Pound 1 piece of chicken at a time: Place it on a work surface, cover with a piece of plastic wrap, and pound with the flat side of a meat mallet or rolling pin until uniformly 3/4-inch thick. Repeat with the remaining chicken. Cut each piece in half crosswise, then transfer to a large bowl. Add the buttermilk and turn the chicken to coat; set aside.
Make the biscuits: Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place a rimmed baking sheet in the oven while it heats.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Grate the butter on the large holes of a box grater and add to the flour mixture. Gently work the butter into the flour mixture with your fingertips until the mixture forms pea-sized crumbles. Add the buttermilk and stir until a sticky dough forms.
Dust a work surface with flour. Turn the dough out onto it and pat into an 5-inch square. Work the dough 10 times by folding the square in half, patting it down to a 5-inch square, and rotating it 90 degrees after each fold. Pat the dough into a 4x6-inch rectangle. Cutting straight down with a chef’s knife (do not saw back and forth), cut the dough into 6 (2-inch) squares. Transfer to a plate and refrigerate.
Bread the chicken: Mix the cornstarch, Italian seasoning, garlic powder, paprika, pepper, ground mustard, and salt together in a shallow bowl. Place the egg whites in a second shallow bowl and whisk with a fork to break them up. Place the cornflakes in a gallon-sized zip-top bag, seal, and crush into fine crumbs.
Remove the chicken from the buttermilk and pat dry with Bounty paper towels. Dredge the chicken: working one piece at a time, first dredge it in the cornstarch-spice mixture to coat in a thin layer, then dip in the egg whites, and finally place the chicken in the bag. Seal the bag and shake until the chicken is evenly coated in the crumbs. Remove to a plate and repeat with the remaining chicken.
Bake the chicken and biscuits: Carefully remove the hot baking sheet from the oven. Drizzle the oil onto the baking sheet and coat the sheet with the oil. Use tongs to transfer the chicken from the bag to one half of the baking sheet, arranging it in a single layer. Bake for 5 minutes.
Remove the baking sheet from the oven. Arrange the biscuits 1-inch apart on the other half of the baking sheet. Continue to bake until the chicken is crisp and cooked through, and the biscuits are tall and golden brown, 10 to 15 minutes more.
Build the sandwiches: Stir the mustard and honey together in a small bowl. Split the biscuits in half. Place 2 pickle slices on each bottom biscuit. Top each with 1 piece of chicken, drizzle with honey mustard sauce, and close with the top half of the biscuit. Wrap in Bounty paper towels for short-term warming.
RECIPE NOTES
Storage: Leftover chicken can be refrigerated in an airtight container up to 4 days. Leftover biscuits can be stored at room temperature up to 1 day.
SHOW NUTRITION
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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