Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup buttermilk
- 1/2 cup Texas Pete Hot Sauce
- 1/4 cup vegetable oil
- 4 brioche buns
- 4 slices of cheddar cheese
- 4 lettuce leaves
- 4 slices of tomato
Special equipment needed:
- Large mixing bowl
- Cast iron skillet or frying pan
- Tongs
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
3. In another mixing bowl, whisk together the buttermilk and Texas Pete Hot Sauce.
4. Dip each chicken breast into the buttermilk mixture, then coat it in the flour mixture.
5. Heat the vegetable oil in a cast iron skillet or frying pan over medium-high heat.
6. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, until golden brown.
7. Transfer the chicken breasts to a baking sheet and bake in the oven for 10-12 minutes, until cooked through.
8. While the chicken is baking, toast the brioche buns.
9. Place a slice of cheddar cheese on the bottom half of each bun.
10. Place a lettuce leaf and a slice of tomato on top of the cheese.
11. Remove the chicken from the oven and place one breast on each bun.
12. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 23g
Saturated Fat: 9g
Cholesterol: 133mg
Sodium: 1420mg
Carbohydrates: 37g
Fiber: 2g
Sugar: 4g
Protein: 46g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or tenders.
- Cheddar cheese can be substituted with any other type of cheese.
- Brioche buns can be substituted with any other type of bread.
Variations:
- Add sliced jalapeños or pickles for extra heat and crunch.
- Use Texas Pete Garlic Hot Sauce for a different flavor profile.
- Make a spicy mayo by mixing Texas Pete Hot Sauce with mayonnaise and spread it on the buns.
Tips and tricks:
- Make sure to pat the chicken breasts dry before dipping them in the buttermilk mixture to ensure the flour mixture sticks.
- Use a meat thermometer to ensure the chicken is cooked through.
- For extra crispy chicken, double dip the chicken in the buttermilk and flour mixture.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken sandwich on a wooden board or plate with a side of fries or coleslaw.
Garnishes:
Garnish the sandwich with fresh parsley or cilantro.
Pairings:
Serve the sandwich with a cold beer or a glass of iced tea.
Suggested side dishes:
Fries, coleslaw, potato salad, or mac and cheese.
Troubleshooting advice:
If the chicken is not crispy enough, try cooking it for a few more minutes on each side in the skillet.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Texas Pete Hot Sauce was first introduced in 1929 in Winston-Salem, North Carolina.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve the sandwich with a side of fries or coleslaw and a cold beer.
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