The Crispiest Chicken Sandwich you've EVER had!

you want to know how to get the

crispiest

and most tender

chicken

sandwich

you've

ever

eaten in your life two ingredients you won't believe it pickle juice and powdered sugar stay with me you won't believe it but it will be the

crispiest

sandwich

Have you

ever

eaten in Every mouthful? What are we talking about? Extra crispy

chicken

sandwich. Colonel Sanders will come and try to find this recipe for this crunchy delight. Friends, I'm talking when you hear that crack, you'll break the sound barrier. It is the best chicken sandwich you have ever eaten in your life, but for the chicken to be very tender, what do we have to do?

We have to marinate that chicken well. I need you to take the chicken breasts out of that sack and put them in a little bag you have. You've seen me do this many times to shred a chicken, even though the breasts don't have skin, they still have a membrane. You can see it in them. Hit them very well and then you will see how they grew in size. Cut them in half when breaking that membrane will not only do it, except the seasoning will be much better, but the chicken will become more tender because it won't have to sit in that marinade as long as you let it soak in everywhere and make it so delicious in every bite, don't think I'm crazy, just follow me through the whole video until the end so you can see the result, so we'll start with some buttermilk. of a brine will somehow help it break down and bring it to a more tender state, but we need more to make the chicken tender in every bite and what is that pickle juice, not sweet pickle juice?

I'm talking about pickle juice, why does pickle juice have Shan vinegar in it and the vinegar will help break it down even more, but friends, it will give us a spicy flavor that we need in that chicken, so add the buttermilk in the pickle juice? take some garlic powder, stir very well with the whisk, take the chicken breast, insert it into the wet marinade, make sure it is well covered with all the buttermilk mixture, put a lid on it, put it in the fridge at At least three hours, I prefer four. five six even better and then we're going to get that thing out of there and we're going to make an extra crunchy treat.

If you're going to have an extra crispy chicken sandwich, you've gotta have a good dipping sauce, folks. We're making a kind of honey mustard sauce that goes so well with chicken that it's a quarter cup of yellow mustard. To that we're going to add a little bit of this honey mustard and then, friends, we're going to add a little bit of ketchup. a little bit of the famous W sauce, I'm not even going to pronounce the name, we need a little bit of Mayo, a little bit of Liquid Smoke, that's powerful, remember, I told you it was like a John Wayne movie where you mix nitroglycerin that doesn't want. to get too much and what honey we need to put this in the refrigerator so you can go ahead and mingle friends we are approaching the three hour time limit which is a minimum for chicken to sit there soaking so go ahead and throw that away , take it out of the fridge right now, if you're going to film for three hours, just put it on the counter, so let's put the dry ingredients in here, so we have two cups of all-purpose flour, half a cup of cornstarch, yeah , cornstarch.

What are you doing? It helps the dry ingredients stick to the chicken breast. A little baking powder because we want it to pop a little when frying. If you are going to eat fried chicken, you should have some ground mustard. I promise, so we're going to put that amount, a little bit of garlic powder, a little bit of onion powder, a little bit of smoked paprika, coarsely ground black pepper, and the original seasoning. I love losing it. I love using this with chicken because it has a lemon base. that will come out and make it so good if you don't have it and you just want to cook it tonight before you order it and have it in your pantry just use a little bit of lemon, pepper, a little bit of garlic and a little bit of salt, a little bit of black pepper , you will be in good shape and the final dry ingredient is something that will blow your mind.

A tablespoon of powdered sugar. Yes, friends, there is a lot of acid in the marinade plus the sauce that is applied. chicken sandwich we have to soften it a little bit and you can use white sugar, but unless the white sugar is granulated, it doesn't dissolve in a mixture, it won't coat well, it won't mix well in this, we have to We have something to baptize double that chicken, so let's get right to the wet ingredients and friends, if we're going to do that, we're going to have to eat some berries now that the chickens didn't follow me, Shan, and the puppies. here to the National Forest so we had to go to the neighbor's chicken coop and look, he's got brown eggs and white eggs so I need you to take three of them and these are big eggs as you can see put them in there too and if you're frying chicken and you're going to use something so moist, you're going to have to have something other than eggs and what is that going to be, it's going to be buttermilk, but do you see it on the table? t how much buttermilk Paul two cups we have in the wet ingredients alright one cup we're going to add the buttermilk to that because we want this layer to pop a little bit more we're going to add a little bit of baking powder once Again let's mix that in alright now that we have all this mixed together let's go ahead and get out that pan that we're going to fry in and I prefer it to be a cast iron dutch oven.

I think they work better. that whatever they do because they are going to help keep that heat at a constant temperature and we need fried foods, yes, and we have to have a good brow because when you fry chicken we are going to get a temperature of 350 degrees and I need something that has a temperature point pretty high smoke so I'm using peanut oil today and some of you are raising your hands right now. I have a peanut allergy. Well, find some oil that you can use and that you are not allergic to grapes. Seed oils are high but have a very high smoke point so you'll be fine, but hey, I also made this with lard so you'll be ready to pour it into that Dutch oven.

I would say probably at least two inches deep, maybe a little more and preheat to 350 degrees. We're getting them really close, but there's one more trick I'm going to give you here, buddy, and I mean, oh. it's what makes the extra crispy crunchy pop out and be really crispy, I mean it looks dry, look at how wet, I need you to pour, I'd say about a third of a cup in there and you're thinking to yourself, why do I do that? is doing? Well, folks, these little globules of all this good mixture will stick together and stick together nicely and you'll wonder why you didn't tell us this before like that. known, so, fork or a pair of tongs, I don't care which one you use, go ahead here and grab some of that, oh, look at that, that chicken said, I'm so happy, I am, so I'll put it here first.

Go ahead and get it in there and you can see when we pull this out of here in just a second, where the moisture is already binding to a little bit of what's coming off of this marinade and I'll show you that before I stick it on. in the rest, see these little pieces here that are already wet and that will make it more crispy, so we have it here and here we are going to go here, we are going to come back here again because, friends, We are talking about extra crispy, remember and I need you to make sure this is covered up, shake off the excess, see what that looks like, Shaggy, that's what we're going for, this is good, go ahead and let's fix it. over here because folks, this chicken is tired, it's had a long day, we need to let the dough and flour stick to it, just let it sit there for about five minutes while we heat up the oil and wait for the chicken to actually sort out . to just grab all that goodness.

I'm going to use this on a stove with a propane burner because it's pretty difficult for me to carry Bertha on my back into the woods. I get a lot of questions. Do you really like that? Propane stove that you use and I use, it's two burners, actually, if you see that it's clean, it's new. I mean, I wore out the other one, so I had to buy another one. These things cook well. The windshield makes a big difference in construction because they will prevent the fire from starting and there will be a link below where you can get information about this because friends, these are essential that have reached the temperature we want of 350 The chicken has rested because I heard him snoring for here, so I need you to gently pick up one of them, shake it a little bit and you'll be able to see some of that goodness that's trying to fall, that's what we're talking about.

Right there it's going to make the Crispies leave it there, oh, very careful, don't overcrowd the boat on this. I really like to do it one at a time, that way everyone is in the same place, we don't have anyone there to do it. it tries to get in the way of another and the two pieces of meat that are coated try to stick together so one at a time we flip them back and forth here we are looking for a golden brown crispy crust. So, folks, we're not going to damage this by turning the shirt inside out.

I want you to flip it as soon as it gets there because you want to let the dough stick together and start that kind of crust, but I want you to do it. just keep going and you can see what's happened here, let's see, I'll get closer here, there's already some crunchy goodness, we'll flip it back and forth, you won't damage it, but give it time for the crust to harden. a little bit before you flip it the first time, folks, let's cook them, I'd probably say four or five minutes apart, it really depends on how big the chicken breast is, how thick you left it after pounding it, and the temperature of the oil you're trying to keep constant when you put the cold chicken back in there, but I would say three to five minutes is a pretty good range on both sides, but you can also try this chicken when you're almost done we want to make sure that be safe 165 place it here on a rack it will usually go ahead and heat up to about 170 and you're ready for the foreign extra crispy chicken sandwich now you see me there when I was frying these and these are Mondo's huge size chicken breasts.

You could cut them in half, even again put a little bit of butter on the buns and I like to use what these are called, uh, brioche. I think it's French, Italian, that's what it is. French Italian yes, it's pretty close, pick it up until you bite this thing, pick it up and tell yourself where you think we should start. I think here would be the best foreign flavor tester, those who have been sitting here for a while, these have been sitting here for a while and look here, you know, they saw us start with two chicken breasts and friends, even when we divided them and We cut them again, five or six sandwiches, it's easy, we're saving them money, but I guarantee you they won't do it.

They skimp on flavor and I know you all think we won't dance until I have another bite, isn't this what they call the national chicken of the woods dance, that's crunchy, I mean it's so good, better than a fried grasshopper. I mean, you might be wondering where the taste testers are. They were deer running everywhere and they were gone forever and I wouldn't have found them until they got to Arizona, so I just want you to know that They're okay, there's a lot of chicken, they're going to get a bite, but as always, and it's With great honor and privilege, I take my hat off to all of our service men and women and all the veterans who have kept that old flag flying at Camp.

No matter where we are, everyone come here for a big hug. I'm not going to wait long because I'm hungry. God bless each and every one of you and I will see you on the trail of the crispiest chicken sandwich ever.