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Bakesale Betty's Fried Chicken Sandwich Recipe

Bakesale Betty's Fried Chicken Sandwich Recipe

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Ingredients:

Serving

4 boneless skinless chicken breasts , about 6 oz each
kosher salt
1 quart buttermilk
1 tbsp dijon mustard (edmond fallot is what betty uses)
3 tbsp red wine vinegar
1 tsp kosher salt
1/2 cup extra virgin olive oil (bariani is what betty uses)
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise (i've used a green bell pepper instead and it's still wonderful)
1/4 cup parsley, chopped
1/2 green cabbage , core and outer leaves removed, and very thinly sliced
kosher salt
1 lb all-purpose flour
1 tbsp cayenne pepper
1 tbsp kosher salt (or more to taste)
1 1/2 tsp fresh ground pepper
2 quarts vegetable oil, for frying
4 rolls , sliced lengthwise (betty uses acme bakery torpedo )

Directions:

Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it “swim” in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	837.65 Kcal (3507 kJ)
Calories from fat	336.81 Kcal
		% Daily Value*
Total Fat	37.42g	58%
Cholesterol	17.35mg	6%
Sodium	869.76mg	36%
Potassium	1227.63mg	26%
Total Carbs	107.34g	36%
Sugars	5.62g	22%
Dietary Fiber	9.41g	38%
Protein	15.57g	31%
Vitamin C	27.3mg	46%
Iron	2.5mg	14%
Calcium	162.6mg	16%

Amount Per 100 g
Calories	216.18 Kcal (905 kJ)
Calories from fat	86.93 Kcal
		% Daily Value*
Total Fat	9.66g	58%
Cholesterol	4.48mg	6%
Sodium	224.47mg	36%
Potassium	316.83mg	26%
Total Carbs	27.7g	36%
Sugars	1.45g	22%
Dietary Fiber	2.43g	38%
Protein	4.02g	31%
Vitamin C	7.1mg	46%
Iron	0.6mg	14%
Calcium	42mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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