This crispy sandwich pairs well with Brut Rose from Early Mountain Vineyards and appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on Un-Wine’d, please click here.
What You’ll Need:
- 4 chicken breast filets, approximately 5 ounces each
- 2 c. buttermilk
- 1 t. Garlic powder
- 1 t. Onion powder
- 1 t. Salt
- ½ t. Black pepper
- 1 c. flour
- 1 egg
- 2 c. corn flake crumbs
- Oil for frying
- ⅓ c. Mayonnaise
- 3 T. chopped hot pepper relish
- 2 T. finely minced red onion
- 4 buns
- 4 slices ripe tomato
- Leaf lettuce
- Mixing bowl
Directions:
Step 1: Mix together the buttermilk, garlic powder, onion powder, salt, and black pepper.
Step 2: Trim the chicken breasts if necessary, and place the chicken in the mixture to marinate overnight.
Step 3: Drain the chicken well and reserve the buttermilk mixture. Place the flour on a plate.
Step 4: In a medium bowl, mix together the reserved buttermilk mixture and the egg. Beat well to mix in the egg.
Step 5: Place the cornflakes on a separate plate.
Step 6: Heat the oil in a dutch oven or pan with high sides, or in a deep fryer, to 350 F.
Step 7: Dredge the chicken in flour then dip in the buttermilk-egg mixture. Then roll in the cornflakes and drop into the oil to fry.
Step 8: Fry until the chicken is golden brown and the internal temperature is 165 F. Then drain on paper towels.
Step 9: In a small bowl combine the mayonnaise, hot pepper relish, and the minced onion.
Step 10: Arrange the buns on a platter and spread the top and bottom insides of the bun liberally with the mayonnaise mixture.
Step 11: Place a piece of the chicken on the bottom of each bun. Top with a slice of tomato and some lettuce.
Step 12: Place the top half of the bun over the lettuce and secure with a pick.
Step 13: Then serve with your favorite sides.
Serves 4
