I don't know why, but Memorial Day always puts me in a fried chicken state of mind (of course, I'm in a fried chicken state of mind just about every day). A couple of months ago I had a great fried chicken sandwich on a biscuit at Donald Link's Cochon Butcher in New Orleans. I should have asked Link for the recipe, but I didn't, so this pan fried chicken sandwich recipe I've adapted from Marc Meyer and Peter Meehan's go-to brunch book, Brunch: 100 Recipes from Five Points Restaurant, will have to do until I manage to finagle the recipe from Link.

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Sunday Brunch: Pan Fried Chicken Sandwich

About This Recipe

Ingredients

  • 1 cup buttermilk
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • Salt and freshly ground pepper
  • 2 boneless chicken breasts, skin-on, split
  • 1 cup all-purpose flour for dredging, plus additional if necessary
  • 1 cup grapeseed, corn, canola, or other neutral oil
  • 4 biscuits (canned will do just fine)
  • 1 cup of your favorite slaw, either store-bought or homemade

Procedures

  1. 1

    Combine the buttermilk, honey, and mustard with 2 teaspoons salt and 1 teaspoon pepper in a shallow baking dish. Add the chicken and coat well. Cover and marinate the chicken or at least 3 hours, or as long as overnight (in the refrigerator).

  2. 2

    Put the flour in a wide, shallow dish--a pie plate works great--and season it with a little salt and pepper. Remove the chicken from the marinade, letting it drain for a second or two after you pull it from the baking dish, then dredge each piece in the seasoned flour.

  3. 3

    Heat the oil over medium heat in a skillet or saute pan large enough to accommodate the chicken without crowding. Let the oil heat for a full minute, then add the chicken. Cook it for 6 to 7 minutes a side, until golden brown. Turn the heat down to medium after you flip the meat. Meanwhile, bake the biscuits.

  4. 4

    Assemble the sandwiches: a pan fried chicken breast half on each biscuit bottom, topped with a few heaping tablespoons of cole slaw and a dab of mayo, and the top of the biscuit, of course.

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