Food Network Magazine - (03)March 2020

weekend

cooking

FRIED CHICKEN SANDWICHES

ACTIVE: 30 min l TOTAL: 45 min (plus marinating) l SERVES: 6

2 cups buttermilk, shaken

1 shallot, peeled, halved lengthwise and

thinly sliced crosswise

2 garlic cloves, smashed

1 jalapeño pepper (with seeds),

halved lengthwise

Kosher salt and freshly ground black pepper

3 small skinless, boneless chicken breasts

(6 ounces each)

3½ cups all-purpose flour

4 teaspoons baking powder

2½ teaspoons smoked Spanish paprika

1 teaspoon cayenne pepper

1 teaspoon celery salt

2 (48-ounce) bottles canola oil

6 potato hamburger buns, toasted,

for serving (see left)

Buttermilk Herb Mayo (see below),

for serving

6 Bibb lettuce leaves

Kosher dill pickles, such as Claussen,

thinly sliced, for serving

1.In a large bowl, whisk together the

buttermilk, shallot, garlic, jalapeño,

2 teaspoons kosher salt and 1 teaspoon

black pepper. Place the chicken breasts

between 2 pieces of parchment paper and,

with a rolling pin or a meat mallet, pound them

until they are evenly ½ inch thick. Slice each

piece of chicken in half crosswise so you have

2 pieces approximately the same size. Place

the chicken in the marinade, making sure each

piece is well coated, cover with plastic wrap

and refrigerate for at least 8 hours or up to

(but not more than) 24 hours.

2. When ready to cook the chicken, preheat the
   oven to 300 ̊. Set a wire rack on a sheet pan
   and place them in the oven.
   3. In a large bowl, whisk together the flour,
   baking powder, paprika, cayenne pepper,
   celery salt, 1 tablespoon kosher salt and
   1½ teaspoons black pepper and set aside.
   4.Pour oil into a medium (9-inch round
   by 4½-inch high) Dutch oven, such as
   Le Creuset, until it is 2 inches deep. Clip on
   a candy thermometer and heat the oil over
   high heat until it reaches 350 ̊. Meanwhile,
   lift the chicken from the marinade, dredge it
   in the flour mixture, submerge it again in
   the marinade, then again in the flour mixture,
   lightly shaking off the excess. Transfer
   the chicken to a plate or sheet pan until
   ready to fry.
   5.When the oil is 350 ̊, carefully lower
   3 pieces only into the oil with tongs and
   adjust the heat to keep the oil at 350 ̊.
   Don’t crowd the chicken! Cook for 5 minutes,
   turning once to brown evenly. With a slotted
   spoon, transfer the chicken to the sheet pan
   in the oven to keep warm. Repeat with the
   remaining chicken. Sprinkle all the chicken
   with salt and keep warm for up to 15 minutes,
   until ready to serve.
   6.To assemble, place the bottom of each
   bun on a plate, spread with some of the
   buttermilk herb mayo, then top with a
   lettuce leaf, 4 pickle slices, then a piece of
   chicken. Spread the underside of the top bun
   generously with more of the mayo and place
   on top of the chicken, mayo side down.
   Serve while the chicken is still warm.

PRO TIPA wire strainer with a long handle

is even safer than a slotted spoon for

removing food from hot oil when frying. You

can find them in restaurant-supply stores.

BUTTERMILK HERB MAYO

ACTIVE: 10 min l TOTAL: 10 min l MAKES: 1 cup

1 cup good mayonnaise,

such as Hellmann’s

2 tablespoons buttermilk, shaken

1 teaspoon good white wine vinegar

2 tablespoons thinly sliced scallions,

white and green parts

1 tablespoon minced fresh parsley

1 tablespoon minced fresh chives

⅛ teaspoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, buttermilk,

vinegar, scallions, parsley, chives, thyme,

½ teaspoon salt and ¼ teaspoon pepper in

a medium bowl. Cover and refrigerate until

ready to use.

PRO TIPFreshly ground black pepper

is an important seasoning. Instead of

buying ground black pepper, I use a

pepper mill and grind it myself. You can

really taste the difference.

MARCH 2020 ●FOOD NETWORK MAGAZINE 77

PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: BARB FRITZ.RECIPE FROM

COOK LIKE A PRO.

COPYRIGHT ©2018 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC.

To toast

the buns, spread

them out, cut-sides

down, on a sheet pan

and bake at

300 ̊ for 10 to

12 minutes.