Barefoot Contessa Fried Chicken Sandwich
Servings: 6 people
Ingredients
- 3 small skinless, boneless chicken breasts
- 3½ cups all-purpose flour
- 2 cups buttermilk
- 1 shallot, peeled, thinly sliced
- 2 garlic cloves, smashed
- Kosher salt
- Freshly ground black pepper
- 4 teaspoons baking powder
- 2½ teaspoons smoked paprika
- 1 jalapeño pepper, halved lengthwise
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 2 (48-ounce) bottles canola oil
- 6 potato hamburger buns, toasted, for serving
- Buttermilk Herb Mayo, for serving
- 6 Bibb lettuce leaves
- Kosher dill pickles, thinly sliced, for serving
Instructions
- In a large bowl, mix buttermilk, garlic, jalapeño, shallot, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
- Pound the chicken breasts between the 2 pieces of parchment paper with a rolling pin until they are ½ inch thick. Place the chicken inmarinade, cover and refrigerate for at least 8 hours.
- Preheat oven at 300F. Put a wire rack on a sheet pan in the oven.
- In a bowl, flour, baking powder, cayenne pepper, paprika, celery salt, 1 tablespoon kosher salt, and 1½ teaspoons black pepper. Set aside.
- Pour oil into a medium Dutch oven until it reaches 2 inches.Heat oil until it reaches the temperature of 350 degrees.
- Take chicken pieces from marinade, dredge it in the flour mixture, dip again in the marinade and then in flour mixture. Shake off the excess and carefully transfer only 3 pieces into oil. Cook for 5 minutes on each side until brown. Transfer the chicken to the oven to keep them warm until ready to serve.
- To assemble the chicken sandwich, place the bottom piece of bun on a serving plate, spread buttermilk herb mayo, place a leaf of lettuce, pickle slices, and chicken piece. Spread mayo on the top bun and place over the top of chicken. Serve immediately.