Super Crispy Chicken Sandwich - You Suck at Cooking (episode 153)

Summary

In this playful and humorous cooking tutorial, the host walks viewers through the process of making a crispy chicken sandwich. The recipe includes pounding the chicken for even cooking, preparing a salty buttermilk brine, and creating a flavorful flour dredge with spices. The chicken is fried to perfection, paired with a tangy slaw, spicy mayo, and pickles for balance. The sandwich is assembled on a thin potato bun, and while the recipe might not claim to be the 'best' or 'crispiest' ever, it promises a delicious, satisfying meal. The tutorial also features a plug for HelloFresh, encouraging easy home cooking with fresh ingredients and simple recipes.

Takeaways

• 😀 The key ingredient for the crispy chicken sandwich is chicken, which is pounded to a uniform thickness for even cooking.
• 😀 You can use chicken breasts or thighs for the sandwich, and the shape doesn't have to match the bun perfectly.
• 😀 The brine for the chicken includes buttermilk and salt, with optional hot sauce or spices, but the salt is the most important part.
• 😀 Marinate the chicken for a few hours for the best flavor infusion. A submerged brine helps the chicken absorb the seasoning.
• 😀 The dredge for the chicken is a flour mixture with cornstarch, baking powder, garlic powder, and cayenne, which gives it a crispy, flavorful coating.
• 😀 Slicing vegetables for coleslaw should be done as thinly as possible, with an option to include carrots and a creamy sauce made with mayo, sour cream, and vinegar.
• 😀 Pickles are crucial for the sandwich, adding a hit of acidity to balance the richness of the chicken and other ingredients.
• 😀 When dredging the chicken, ensure the flour mixture sticks to the chicken well, creating texture and crispy nooks when fried.
• 😀 Fry the chicken in oil at 350°F until it reaches an internal temperature of 165°F for the perfect crispiness.
• 😀 The bun should be light and flexible, able to hold the sandwich together without overpowering the other flavors. A lightly fried bun adds texture.
• 😀 Assembling the sandwich involves spreading spicy mayo on both sides of the bun, layering with pickles, crispy chicken, coleslaw, and finishing with the top bun.

Q & A

Why is the chicken pounded before cooking?

The chicken is pounded to make its thickness more uniform, allowing it to cook more evenly.

Can I use chicken thighs instead of chicken breasts for this sandwich?

Yes, you can use chicken thighs if you prefer. The recipe is flexible depending on your preferences.

Why does the script suggest using both a brine and a dredge?

The brine (buttermilk and salt) helps tenderize the chicken and adds moisture, while the dredge (flour and spices) creates a crispy outer layer when fried.

Is it necessary to marinate the chicken for hours?

While marinating the chicken for a few hours helps it absorb the flavor, you can marinate it for as long as you can, and even short marination will improve the taste.

What are some of the optional ingredients in the brine and dredge?

You can add hot sauce or spices to the brine for extra flavor. In the dredge, optional ingredients include garlic powder, cayenne, and chipotle powder, depending on your spice preferences.

Why is it important to dredge the chicken thoroughly?

Thorough dredging helps the spice and flour mixture adhere to the chicken, forming the crispy coating when fried.

What role do pickles play in the chicken sandwich?

Pickles add acidity to balance the richness of the chicken and sauces, enhancing the overall flavor of the sandwich.

How can I make the slaw for the sandwich?

The slaw is made with thinly sliced onion and carrot, mixed with a creamy sauce consisting of mayo, sour cream, and red wine vinegar.

What should I keep in mind when frying the chicken?

The oil should be heated to 350°F. Fry the chicken for about four minutes until it reaches an internal temperature of 165°F to ensure it is cooked through and crispy.

How does the script recommend preparing the bun for the sandwich?

The bun should be lightly fried to a mildly golden brown. This adds a slight crispiness without overpowering the other ingredients.