Crispy Chicken Sandwich
Ingredients
- 4 pcChicken cutlet (trimmed and flattened)
- 250 mlFermented milk (for marinade)
- 150 gWheat flour (for coating)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (in a shallow bowl)
- 1 tbspSmoked paprika
- 1 tspHot pepper en poudre
- 1,000 mlSunflower oil (for frying)
- 4 pcMilk bread, artisanal (halved)
- 4 pcCheddar cheese (sliced)
- 100 gIceberg lettuce (shredded)
- 1 pcRound tomato (thinly sliced)
- 4 pcSweet and sour gherkin (sliced)
- 4 tbspJapanese mayo
- 150 gPanko breadcrumbs
- 4 pcBrioche burger buns (halved)
Method
A thick breading that cracks under the tooth, revealing chicken that stays juicy thanks to the buttermilk soak. Melted cheddar coats the hot meat in a toasted brioche bun.
- 1
Submerge the cutlets in the fermented milk with smoked paprika, chili, and a pinch of salt. The liquid must completely cover the meat. Let rest for 30 minutes: the milk's acidity will tenderize the chicken fibers.
- 2
Dredge each piece in flour, then in beaten eggs, and finally in the panko breadcrumbs. Press firmly with your palm so the panko adheres well and forms a light, ultra-crispy crust.
- 3
Heat the sunflower oil. Submerge the chicken: the oil should sizzle immediately. When the crust is a deep golden brown and very rigid, remove and place on paper towels. Salt immediately.
- 4
Toast the brioche burger buns. Spread with Japanese mayonnaise, add shredded lettuce, tomato slices, pickles, then the hot chicken. Place the cheddar on top so it starts to soften from the heat.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan while frying, otherwise the oil temperature drops and the breading becomes greasy.
- Resting in buttermilk is the key step to ensure the chicken isn't dry after cooking.
How long does this dish keep?
Consume immediately to maintain crunchiness. Fried chicken does not reheat well.
