Potluck
This recipe has been a long time coming. I have been teasing all my Instagram
followers with the beautiful sights of fried chicken smothered in sauce with no
recipe to back it up. Since this month is all about whatever I want to make,
and since I had every intention of making some chicken sandwiches for dinner.
It only made sense to record each step and measurements as I did it so everyone
can share in this glorious meal.
I love recipes using chicken breast because it’s a cut that cooks
pretty fast. If I’m making tenders I go with the chicken breast tenderloins, as
opposed to whole chicken breast and slicing them, just because it’s easier and
it’s cheaper than the actual breast. For this recipe however I recommend whole
skinless boneless breasts. The ones you get in packs of three and four I slice
them right in half to make double the amount of sandwiches and I pound them out
a little. If you leave the breast whole you may run the risk of it not cooking
evenly in the center.
The ingredients list may seem a bit daunting but once you get started
you will realize it’s really not that bad. As I type this post my cousin
Marisol is making these sandwiches for dinner. I sent her a what’s app message
of the recipe because it wasn’t posted at the time. I’m currently watching her
snap chat and her chicken breasts look tender, juicy and very delicious just as
mine were. So it’s safe to say the recipe is a winner and everyone can go ahead
and get down.
Feel free to try this recipe with wings, drumsticks and any other
chicken parts. You can even use this method on fish sticks and shrimp as well.
Let me know how it goes :)
Ingredients (printable recipe)
For the chicken
4 skinless boneless chicken breast
½ teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Onion powder
½ teaspoon Ground allspice
½ teaspoon paprika
1 cup flour
1 cup corn starch
2 eggs
1 cup milk
Oil for frying
For the sauce
1 tablespoon oil
1 large shallot minced
2 gloves shredded garlic
1 tablespoon shredded fresh ginger
½ cup ketchup
½ cup honey
1 tablespoon tamarind paste
1 tablespoon sugar
½ teaspoon salt
For the sandwich
Tomatoes
Toasted buns
Greens
Mayonnaise
Instructions
For the chicken
- Heat the oil to 360-370 degrees
- Season the breast with salt, black pepper, onion powder, ground allspice and paprika
- Allow it to marinate for 15 minutes
- With a mallet lightly pound on the breast to around ½ to ¼ inch thickness
- Whisk together the eggs and milk in a bowl and combine the flour and cornstarch in a shallow dish
- Dip the breast in the flour and coat then cost with egg mixture then back into the flour
- Shake off the excess flour and fry for 6-8 minutes until golden brown
- Set on a cooling rack and fry the entire lot of breasts
For the sauce
- Sauté the shallot, garlic and ginger in the oil for 1 minute
- Add all the other ingredients and allow it to cook for 3 minutes until it is bubbling and beginning to slightly thicken
- Remove from the heat and place each piece of chicken breast in the sauce to coat each side
- Assemble your sandwich with the toasted buns, lettuce tomatoes mayo and any other condiments and toppings of your choosing.
Xoxo Greedygirl
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