King of Canada wrote:Slicin N Dicin wrote:King of Canada wrote:
Speaking of herbs and spices I made fried chicken sandwiches this weekend. Seriously mind blowing how good they are. Brined the chicken first, then fried.
That sounds delicious. What herb and spices you use? Gotta share the recipes brooo.
Wifey made wings with her homemade Hot Honey sauce, I got lucky with her.
I remove the chicken tenders, and then butterfly the chicken breasts and cut in half. I usually start with 4 breasts, so end up with 8 sandwiches. The tenders I eat to "test out" the chicken after it's done. Pound out each piece until pretty thin, and then brine in a simple salt, sugar, and water brine for 30 minutes. Dry them off, dip in the dredge, then egg/water mixture (2 egg, 4 TBSP water), then back in the dredge. Fry them in oil, and I take them out when the color of a chocolate chip cookie, only about four minutes total, flipping in between. Then after done, I fry each one again for only a minute or so. This double fry gives them that nice golden brown and a really crispy batter. They're pretty easy, and are way better than any chain restaurant. The next day you can throw any leftovers in the oven too and they crisp right up.
Recipe for the dredge:
• 1 1/2 cups flour
• 2 tsp fine sea salt
• 2 tsp black pepper
• 2 tsp dry mustard powder
• 2 tsp ground ginger
• 1 tsp ground thyme
• 1 tsp dried oregano
• 1/2 tsp ground sage
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/4 tsp ground cumin
- I also throw in some smoked paprika. Maybe half a teaspoon.
Tweeted a pic after I made them. Chicken.ca followed me.
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Ahh **** that's right I do remember seeing that on twitter.
Appreciate the recipe bro, will definitely try this out asap