We decided to pull out the chicken stock today and make a scrumptuously delicious `crispy chicken sandwich`. This could single-handedly bring brunch back into fashion. Or so we optimistically hope!
2 boneless chicken breasts
5 big tbsp flour
1 tsp salt
3/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/2 cup milk
2 cups Italian style breadcrumbs
2 to 3 cups vegetable or corn oil (for frying)
4-8 leaves of lettuce (according to preference)
1 or 2 tomatoes (sliced thin)
8 pieces sliced cheese (optional)
4 (wheat) buns
mayonnaise and mustard (or any sauce you prefer)
Wash and dry your chicken thoroughly. `Butterfly` it by laying your chicken breast flat on your cutting board.
Hold a long thin knife parallel to your board and slice the chicken breast in half. You should end up with two thin flat pieces of chicken about the same size. Slice both chicken breasts the same way.
Add the flour, salt, pepper, garlic powder and paprika to a wide shallow bowl and whisk to mix thoroughly.
Pour the milk in a little at a time and whisk until you have the consistency of a thin pancake batter that coats the back of a spoon. When you run your finger over the back of the spoon the batter should hold a solid line and not run.
In another wide shallow bowl add about half of the breadcrumbs.
Place a half chicken breast into your batter and coat thoroughly on all sides, the thicker the better.
Transfer it to the bowl with the breadcrumbs to thoroughly coat. Once the chicken is in the breadcrumb bowl, shake the bowl carefully. This helps cover the chicken with breadcrumbs without getting your hands messy.
The batter is pretty thick and wet which allows for a very thick coating of breadcrumbs. This makes the chicken extra crispy when frying.
Transfer your fully coated chicken to a plate or piece of foil and continue until all of the chicken has been coated.
Add more breadcrumbs to the “breadcrumb bowl” as needed.
Set them aside for now.
Once all of your prep is done, preheat your oven to broil.
Pour the oil into a skillet and heat to 350 degrees.
Once the oil is hot add 2 pieces of the coated chicken to it and fry for about 2 to 4 minutes a side or until golden brown. Continue until all of your chicken is done.
Transfer to a wire rack to drain but not cool.
At the same time the chicken is frying, place your buns, open face, on a cookie sheet and toast them in your preheated oven (about3-5 min.)
The buns should finish toasting just before the first two pieces of chicken are done.
Dress the top buns with mayonnaise and mustard (or sauce of your choosing), lettuce and tomato.
Add a slice of cheese to each bottom bun.
Place a piece of chicken on each bottom bun and top with another slice of cheese.
Place your bottom buns (with chicken and cheese) back on the cookie sheet and into the oven to broil just long enough to melt the cheese, about 1 or 2 minutes.
Transfer the bottom buns to your plates. Turn the top buns over and on to the bottom buns.
Brunch is ready to be served! Make a quick prayer, if you are so inclined, and dig right in. Bon appetit!