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peanut oil chicken breasts eggs hot sauce flour kosher salt freshly ground black pepper bread crumbs garlic lemon-pepper seasoning cayenne pepper pickle dinner rolls tomatoes mayonnaise sweet pickle relish mustard kosher salt
Viewed: 59 - Published at: 8 years agoIngredients
- Peanut oil, for frying
- 2 pounds boneless, skinless chicken breasts
- 3 eggs, beaten
- 1 tablespoon hot sauce, preferably Tabasco
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon cayenne pepper
- 1 recipe sweet-pickle mayo (recipe follows)
- 20 soft dinner rolls, split
- 3 plum tomatoes, thinly sliced crosswise, for serving
- 1/2 cup mayonnaise
- 3 tablespoons sweet-pickle relish
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- (makes scant 3/4 cup)
Method
- Pour the peanut oil into your deep-fryer or Dutch oven, and preheat it to 350 degrees F. (For tips on deep-frying, see page 19.)
- Pound the chicken breasts with a meat mallet until they are of even thickness, about 1/2 inch, then cut them into 2-inch bite-sized pieces.
- Pour the beaten eggs and the hot sauce into a shallow dish, and whisk to combine.
- Place the flour in another dish, and season with half of the kosher salt and freshly ground pepper.
- Place the panko in a third dish, and season with garlic powder, lemon-pepper seasoning, cayenne, the remaining kosher salt and freshly ground pepper.
- Dredge the chicken through the seasoned flour, then the beaten eggs, and then, finally, through the seasoned panko, shaking off the excess.
- Fry the chicken in batches in the oil for 4 to 6 minutes, turning, until crisp and golden brown.
- Remove the pieces to a paper-towel-lined sheet tray to drain.
- Spread the sweet-pickle mayonnaise on the bottom and top of each sliced roll.
- Place a slice of tomato on top, and then the fried chicken.
- Top with the other half of the roll, and secure with a decorative bamboo skewer.
- Blend the first three ingredients together in a bowl, seasoning to taste with salt and pepper.
- Heat the oven to 425 degrees F. Coat a sheet tray with nonstick spray, and lay the breaded chicken pieces on it in a single layer.
- Bake for 10 minutes, then turn and bake for another 5 to 10 minutes, or until golden and crisp.
- Assemble the sliders as in the main recipe.
