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Crunchy Chicken & Potato Chip Sandwich

605 Crunchy Chicken Potato Chip Sandwich
Indulge in Carla and Daphne's ultimate crunch-tastic chicken sandwich!
skill level
Easy
time
30-60min
servings
10
cost
$
Contributed by :
Indulge in Carla and Daphne's ultimate crunch-tastic chicken sandwich!
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ingredients
  • Hot Fried Chicken
  • 1 quart Water
  • 1/4 cup Hot Sauce
  • 1/4 cup Kosher Salt
  • 1/4 cup Sugar
  • 1 1/2 pounds Chicken Cutlets
  • 3 cup Flour
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • Oil
  • 1/4 cup Vegetable Oil
  • 1 tablespoon Cayenne
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Sugar
  • Potato Buns (to serve)
  •   
  • Slaw
  • 2 cups Shredded Red Cabbage
  • 1/2 cup Shredded Carrot (about 1-2 carrots)
  • 3 Scallions (thinly sliced)
  • 1 Bread & Butter Pickle (chopped)
  • 1 cup Mayonnaise
  • 2 Lemons (juiced)
  • 2 Garlic Cloves (grated)
  • Salt
  • Freshly Cracked Pepper
  •   
  • Chips
  • 3 Idaho Potatoes (thinly sliced)
  • Vegetable Oil (for frying)
  • Paprika (to taste)
  • Garlic Powder (to taste)
  •   
  • Spread
  • 1/4 cup Mayonnaise
  • 1 tablespoon Honey
  • 1 teaspoon Paprika
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 quart Water
    1/4 cup Hot Sauce
    1/4 cup Kosher Salt
    1/4 cup Sugar
    1 1/2 pounds Chicken Cutlets
    Whisk Water, Hot Sauce, Salt and Sugar in a bowl until Salt and Sugar dissolve.   Add Chicken and refrigerate at least 1 hour. 
  • 2
    Oil
    In a large Dutch oven heat Oil to 350°F.
  • 3
    Remove Chicken from Hot Sauce marinade and pat dry. Arrange on a wire rack in a single layer.
  • 4
    3 cup Flour
    1 teaspoon Salt
    1 teaspoon Pepper
    marinated Chicken
    In a medium bowl, combine the Flour, Salt, and Pepper.  Transfer Flour to a mesh strainer and dust Chicken lightly on both sides. Allow to air dry in the refrigerator for 1 hour, keep the Flour.
  • 5
    seasoned Flour
    marinated Chicken
    Remove Chicken from the refrigerator, and dust heavily with more Flour and then press to help cake on the Flour for extra crispiness.
  • 6
    Fry Chicken in preheated Oil until it reaches an internal temperature of 160°F, about 3-4 minutes. Remove to a paper towel lined plate.
  • 7
    3 tablespoons Oil
    1 tablespoon Cayenne
    1/2 teaspoon Paprika
    Salt
    1/4 teaspoon Garlic Powder
    1/2 teaspoon Sugar
    Heat 3 tablespoons Oil in small saucepan over medium heat until shimmering.  Add Cayenne, Paprika, Salt, Garlic Powder and Sugar.  Cook until fragrant, about 30 seconds.  Transfer to a small bowl, and drizzle over the Chicken to serve.
  • 8
    Potato Buns (to serve)
    Place a schmear of spread on the bottom Bun and top with Chicken. Finish with Coleslaw and Potato Chips.
  • 9
    2 cups Shredded Red Cabbage
    1/2 cup Shredded Carrot (about 1-2 carrots)
    3 Scallions (thinly sliced)
    1 Bread & Butter Pickle (chopped)
    1 cup Mayonnaise
    2 Lemons (juiced)
    2 Garlic Cloves (grated)
    Salt
    Freshly Cracked Pepper
    For Slaw: Toss together the ingredients in a large bowl until evenly dressed. Adjust seasoning to taste.
  • 10
    3 Idaho Potatoes (thinly sliced)
    For Chips: Soak sliced Potatoes in ice cold water for 30 minutes to remove excess starch.
  • 11
    Drain and pat dry with a clean kitchen towel or paper towels. Allow to dry before frying.
  • 12
    Vegetable Oil (for frying)
    Heat Oil to 375°F.
  • 13
    Paprika (to taste)
    Garlic Powder (to taste)
    Working in batches, fry Chips for 2-3 minutes until crispy but not browned. Remove to a paper towel-lined plate and season immediately with Paprika and Garlic Powder.
  • 14
    1/4 cup Mayonnaise
    1 tablespoon Honey
    1 teaspoon Paprika
    Spread: Mix together the ingredients until evenly combined.

    Helpful Tips:
    1. Don’t want to overcook the chicken, cook until it is hot and browning.

 
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