Servings: 4
Calories: 822kcal
Ingredients
For the Sandwich
- 4 6 oz Chicken Breasts
- 4 Sandwich Buns
For the Brine
- 3 cups Kefir Milk
- ¼ cup Hot Sauce
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
For the Egg Wash
- 2 Eggs
- 1 ½ cups Water
- ½ cup Vodka
For the Dredge
- 2 cups All-purpose Flour
- 1 cup Corn Starch
- 1 ½ teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1 ½ teaspoon Black Pepper
- 1 teaspoon cayenne pepper
- ½ teaspoon Dried Thyme
- ¼ teaspoon Ground Ginger
- ½ teaspoon Garlic Powder
- ½ teaspoon Nutmeg
- ½ teaspoon Dry Mustard
- ½ teaspoon Ground Sage optional
- 1 teaspoon Vinegar Powder optional
Instructions
Brine the Chicken
- Combine the kefir milk, hot sauce, salt and pepper. Add the chicken and marinate at least an hour, but overnight preferred.
Make the dredge
- Mix all the dry spices together in a small bowl or ramekin. Separately mix the flour, corn starch, and ¾ of the dry spice mix in a shallow bowl. Set aside.
Make the Egg Wash (wet batter)
- In a separate shallow dish or bowl, mix the water, vodka, and one egg. Add a quarter cup of the seasoned flour mixture and mix into a nice slurry.
Fry the Chicken
- Preheat your deep fryer. Check the temperature of the oil and make sure it's 365 - 375 degrees F. While the fryer is heating remove the chicken from the marinade and allow the chicken pieces to warm to room temperature.
- Allow the excess drip to drain off or rinse away with water. Add a piece of chicken one at a time to the egg wash and then dredge chicken. Add the breaded chicken to the hot oil and fry for 4-6 minutes depending on the thickness of the breasts. Remove the chicken and allow to cool on the cooling rack. This helps the excess oil to drip from the chicken. You can also collect the oil in a bowl line with paper towels.
Assemble the Chicken Sandwich
- Toast your buns. Mix together mayo and your favorite hot sauce.
Notes
- I used boneless, skinless chicken breasts since I had them on hand, but note they tend to dry out easier relative to chicken thighs when fried if you're not careful. Brining helps with prevention but it's not fail-safe. Thighs tend to be juicier and more flavorful though require a slightly longer cook time.
- Pound the breasts with a meat mallet or rolling pin to an even level of thickness. This helps the chicken cook evenly.
- Marinating the chicken in a mixture of buttermilk, hot sauce, and spices can help to tenderize the meat and add flavor. Don't skip this step!
- Use the right type of oil: Choose an oil with a high smoke point, such as vegetable oil or peanut oil, for frying the chicken. These oils can withstand the high heat of the fryer without burning.
- Preheat the oil: It's important to preheat the oil to the proper temperature (around 350-375 degrees Fahrenheit) before adding the chicken. This will help to ensure that the chicken cooks evenly and develops a crispy, golden brown crust.
- Don't overcrowd the pan: Be sure to fry the chicken in batches to avoid overcrowding the pan. This will allow the chicken to cook evenly and will also help to maintain the proper oil temperature.
- To ensure that your fried chicken is cooked to a safe internal temperature aim to cook it to an internal temperature of at least 165 degrees F using a meat thermometer. Note the internal temperature of the chicken will continue to rise slightly as it rests after cooking, so you should remove the chicken from the heat when the internal temperature reaches 160-162 degrees Fahrenheit. This will allow for the proper carryover cooking to bring the chicken up to the safe internal temperature of 165 degrees Fahrenheit.
- Allow the cooked chicken pieces to rest on a wire rack lined baking sheet.
- I used Kings Hawaiian Buns, but Brioche buns are good alternatives. Don't expect the same taste or texture though, but it's a quality sandwich bun as are your regular potato buns.
- Top sandwich based on your preferences. Options for consideration should include red onion slices, butter pickles, slaw, iceberg lettuce, and mayo. I'm addicted to Haitian pikliz and prefer to use it on my version.
Nutrition
Calories: 822kcal | Carbohydrates: 118g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 3249mg | Potassium: 488mg | Fiber: 4g | Sugar: 11g | Vitamin A: 915IU | Vitamin C: 12mg | Calcium: 322mg | Iron: 6mg
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