Ingredients with Measurements:
- 4 boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 cup vegetable oil
- 4 brioche buns
- 4 tbsp mayonnaise
- 4 leaves of lettuce
- 4 slices of tomato
Special equipment needed:
- Large skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. In another shallow dish, whisk together the buttermilk and egg.
4. In a third shallow dish, place the panko breadcrumbs.
5. Dredge each chicken thigh in the flour mixture, then dip it in the buttermilk mixture, and finally coat it in the panko breadcrumbs.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the chicken thighs and cook for 3-4 minutes on each side or until golden brown.
8. Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F.
9. Transfer the chicken thighs to a baking sheet and bake in the preheated oven for 10-12 minutes or until fully cooked.
10. Toast the brioche buns in the oven for 2-3 minutes.
11. Spread mayonnaise on the bottom half of each bun.
12. Place a lettuce leaf and a slice of tomato on top of the mayonnaise.
13. Place a chicken thigh on top of the tomato.
14. Close the sandwich with the top half of the bun.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Skillet: Medium-high heat
Oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Fat: 29g
Carbohydrates: 48g
Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or chicken tenders.
- Buttermilk can be substituted with regular milk or a milk alternative.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
Variations:
- Add hot sauce or cayenne pepper to the flour mixture for a spicy kick.
- Use different types of bread, such as ciabatta or sourdough.
- Add cheese, such as cheddar or pepper jack, to the sandwich.
Tips and tricks:
- Make sure the oil is hot before adding the chicken to the skillet to ensure a crispy crust.
- Use a meat thermometer to check that the chicken is fully cooked.
- Let the chicken rest for a few minutes before assembling the sandwich to prevent the juices from running out.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried chicken, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Fried Chicken Bap on a wooden board with a side of fries or coleslaw.
Garnishes:
Garnish the Fried Chicken Bap with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Pair the Fried Chicken Bap with a cold beer or a glass of iced tea.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Potato salad
Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat of the skillet.
- If the chicken is overcooked, reduce the cooking time in the oven.
Food safety advice:
- Always use a meat thermometer to check that the chicken is fully cooked.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Fried chicken is a popular dish in Southern cuisine and has been enjoyed for centuries.
Flavor profiles:
The Fried Chicken Bap is crispy, savory, and slightly tangy from the mayonnaise and tomato.
Serving suggestions:
Serve the Fried Chicken Bap with a side of fries or coleslaw for a complete meal.
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Region: Korean