CRISPY CHICKEN SANDWICH
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2 oz FLAVORTOWN SECRET SAUCE
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1 ea Head Iceberg Lettuce, shaved
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1 ea Beefsteak Tomato, sliced thin
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1 ea Medium White Onion, sliced thin
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1 ea Whole Dill Pickle, sliced thin
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1 ea Brioche Bun, toasted
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3 lbs Chicken Tenders (3-4 oz portions)
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1 ea Buttermilk Brine (recipe below)
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1 ea Seasoned Flour (recipe below)
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1 ea Egg Wash
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1 ea Seasoned Breadcrumbs (recipe below)
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1 ea Seasoned Salt (Lawry’s)
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1 cup Buttermilk
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1 cup Dill Pickle Juice
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2 cup AP Flour
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2 cup Corn Starch
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2 tbsp Paprika
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2 tbsp Kosher Salt
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1 tbsp Black Pepper
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2 cup Panko Breadcrumbs
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2 cup Seasoned Flour
CRISPY CHICKEN SANDWICH
Ingredients
Directions
- Clip tendon from Chicken Tenders and cut into 3-4 oz portions if needed. Soak in buttermilk brine and set aside.
- While tenders are brining, prepare seasoned flour, seasoned breadcrumbs, egg wash, and setup a 3-stage breading station.
- Drain tenders from brine and bread tenders using 3-stage breading of seasoned flour, egg wash, and seasoned breadcrumbs. During breadcrumb section, be sure to flatten tender to 1/4“ thickness. (See picture below.)
- Fry at 350° for 2-3 minutes or until cooked through. Immediately season with seasoned salt.
- Toast a brioche bun in a little butter and set to the side.
- In a large sauce pot or tabletop deep fryer, heat oil to 350°F and cook tenders for 3-4 minutes or until golden brown and crispy. Immediately season with seasoned salt.
- Drizzle 1oz of FLAVORTOWN SECRET SAUCE on the bottom bun followed by pickles and onions. Place 2 tenders on top and then top those with tomatoes and lettuce.
- Drizzle another 1oz of sauce over top and place bun on top. Serve with French fries and more sauce for dipping.
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