![]() If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me Don’t forget to use #litecravingsrecipes to make sure I see it. I mean, the list goes on! I’ll definitely share our (successful) experiments with you. We’ve talked about chicken parmesan sandwiches, Korean fried chicken sandwiches, Nashville hot chicken sandwiches. We’re going to get creative with these in the future, too. ![]() ![]() Sesame buns could add a little extra flavor and crunch. Brioche buns are great here, but regular hamburger buns will obviously work, too. The points won’t change, and the macros will basically remain the same if you eat them this way. These are also great served burger-style, with regular mayo, lettuce, tomato, and onion. The pickles cut through the richness of the chicken, making for the perfect combo! We prefer spicy sandwiches in this house, so I add cayenne to the breading and hot sauce to the mayo. You have a lot of different options for making the sandwiches to your taste. But you can definitely make it work! Assembling the sandwiches It requires more oil and the breading can tend to cook unevenly. The skillet is my least favorite way to make these. The oven also works, though it takes longer and requires that you flip halfway through. The air fryer is the quickest, easiest, and most consistent method. I’ve tried making it in the oven and skillet. If you have an air fryer, that is definitely the best way to cook these up. What is the best way to cook the chicken? The breading looks just like real fried chicken, thanks to those small hacks! Just coat with cooking spray, and then you’re ready to cook it up. This is what my version looks like before it’s cooked. This makes for a thicker coating, as the buttermilk and flour combo tends to slide off if you’re not deep frying. I also opted for a thickened egg wash instead of a traditional buttermilk marinade. That creates clumps that mimic the thicker batter and fried quality. I’ve found that the key to getting that chunky kind of breaded coating is to add a bit of milk to your flour mixture. My goal was to get as close to the coated texture of a deep fried version. We’ve already made these 5 times in the two weeks I’ve tested the recipe out! Just small changes like turns something like this from an occasional treat into a weekly staple. I tried to maintain all of the best parts of that traditional fried chicken sandwich, while cutting back on the fat and oil. This hits all of the flavor and texture notes out there. I’m not sure that there is a more beautiful food combination than crispy chicken, soft bread, creamy mayo, and tangy pickles.
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