Sunday Brunch: Pan Fried Chicken Sandwich
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.
Pan Fried Chicken Sandwich
- serves 4 -
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
Hellman's mayonnaise as condiment
Procedure
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. 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. 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. 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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3 Comments:
Oh, this sounds SO delicious. One of my favorite things - chicken and biscuits! I think I know what I am making for lunches this week....
The Costuminatrix at 3:25PM on 05/24/09
I made it. Not bad. Not great, either. I think it would have been better if I'd stayed with my "regular" fried chicken recipe.
IndyGal at 8:49AM on 05/25/09
Has anyone tried their andouille? I am wondering if it is the old-fashioned andouille, or if they have succumbed to cayenne-itis the way everyone else seems to have done. Don't get me wrong, I like cayenne. Let's just remember that it is a spice, not a main ingredient. The andouille we have been able to get our hands on over on this side of the Sabine has gotten so hot you can't pick it up out of the refrigerator without burning yourself.
Grumpy Old Man at 1:28PM on 05/25/09