Crispy Chicken Breasts, Sandwich Buns & Spiked Mayo
|Source:||Kristen J. Gough|
Crispy Chicken Breasts
3 large, skinless, boneless chicken breasts
Halve the chicken breasts lengthwise (I choose to halve the chicken breasts instead of pounding them out to make them thinner). The chicken breasts will be easier to cut if they're slightly frozen.
Sprinkle the chicken breasts with a little salt, pepper, garlic powder and onion powder. Prepare three shallow dishes: In the first place the flour. In the second whisk the eggs and pour them in; you can also add either a little soy sauce, Tabasco or Worcestershire sauce into the eggs for an extra hint of flavor (about a 1/2 teaspoon). In the third bowl, place the panko (or bread) crumbs.
Dip the chicken breasts into the flour, then eggs, then panko crumbs, pressing the crumbs onto the chicken to ensure a thorough coating. Place the coated chicken breasts on a wire drying rack while you finish the other chicken breasts. You may need to add more of the dipping ingredients.
Place about 1/2 inch oil in heavy, skillet with high sides. Heat the oil to medium high (we use a tabletop electric skillet for frying). Add the chicken breasts two a time and fry until the crumbs take on a golden color. Check the chicken with an instant read thermometer after frying – the temperature should read 165 degrees F.
Allow the chicken breasts to cool on a wire rack.
Homemade Sandwich Buns
This recipe is a variation of the homemade bread recipe. Here are the tweaks to create buns from this bread recipe.
3/4 cup mayo (I prefer lime mayo found in Mexican grocers)
Making flavored mayo is easy – there are endless possibilities for creating a unique addition to your sandwich.
Assembling the Sandwich
|Prep Time:||40 minutes chicken, 3 hours buns (largely unattended)|
|Number of Servings:||6|