Menu Copy:
48-hour brined and buttermilk marinated breast of chicken double breaded and deep fried until golden brown and crispy. Served atop a toasted brioche bun with fresh lettuce, tomato, onion, and our signature Buffalo Ranch Dressing.
Fried Chicken Buffalo Sandwich
Ingredients
6 eaLarge Chicken Breasts Cut in half on the bias
2 cupButtermilk
Vegetable Oil Cor frying
Chicken Brine6 cupWater
½ cupKosher Salt
½ cupBrown Sugar
2 eaWhole Bay Leaves
4 eaSprings of Parsley
3 eaGarlic Smashed
2 cupIce
Breading5 cupFlour
2 tspKosher Salt
1 tbspLawry's Season Salt
1 tbspBlack Pepper
1 tbspGranulated Garlic
1 tbspPaprika
Buffalo Ranch Dressing1 eaBrioche Bun Toasted
1 eaFresh Escarole
1 eaTomato Sliced
3 eaPickles
Directions
Prepare the chicken brine by placing all items into a pot except the ice and bringing to a boil. Remove the brine from stove, add the ice, and allow it to cool. In a large bowl or hotel pan place the chicken inside and cover with cool brine. Brine for 12 – 24 hours.After chicken has brined, remove it from refrigeration, drain it, brine it, and pour the buttermilk over the chicken. Allow the chicken to soak in the buttermilk for another 8-12 hours or overnight.Prepare seasoned flour by mixing all dry ingredients together. Remove chicken from buttermilk and allow to drain. Season lightly with salt and pepper then dredge in flour. Optional, return the chicken to buttermilk and dredge in flour again for a second coating.At service, deep fry at 350° F until chicken is golden brown and internal temperature reads 165° F. Served on a toasted brioche bun with fresh escarole, tomato, pickles and Buffalo Ranch dressing.
