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The Crispiest Chicken Sandwich you've EVER had!
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Aug 22, 2023
Want more content? Check out our Patreon: https://patreon.com/cowboykentrollins There's a crunch in every bite with our favorite extra crispy chicken sandwich! #chickensandwich #crispychicken #cowboycooking Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video: Propane camp stove https://amzn.to/2MG9vo9 Kent's Original Seasoning https://www.kentrollins.com/shop 12 inch Lodge Dutch oven https://amzn.to/2WIThgZ Rode wireless mic: https://amzn.to/2ShDyEq For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/crispy-chicken-sandwich/ ======================
View Video Transcript
0:00
You want to know how to get the crispiest, tenderest chicken sandwich you ever eat in your life
0:04
Two ingredients you're not going to believe. Pickled juice and powdered sugar
0:09
Stick with me, you're not going to believe it, but it will be the crispiest sandwich you ever had in every bite
0:21
What are we talking about? Extra, crispy chicken sandwich. Colonel Sanders will come and try to find this recipe to get this crispy goodness out of it, folks
0:33
I'm talking when you hear that crunch, it's going to break the sound barrier
0:37
It is the best chicken sandwich you ever eat in your life. But to get chicken really tender, what do we got to do
0:44
We got to marinate that chicken. Well, I need you to take them chicken breasts out of that sack, put them in a baggie
0:50
You've seen me do this many times to break down a chicken. Even though the breasts are skinless, they still have a membrane
0:56
You can see it on them pound them out really well, and then you'll see how they grew in size
1:02
Cut them in half When you break that membrane down not only is it going to make it accept that seasoning a whole lot better
1:08
But that chicken is going to become more tender because it's not having to set in that marinade as long
1:13
It's letting it penetrate from all sides and it's going to make it oh so delicious in every bite
1:19
Don't y'all be thinking I'm crazy just go with me through the whole video to the end so you can see the result
1:25
So we're going to start out with some buttermilk. It's sort of a brine in a way, going to help it break down
1:30
get it to where it's in a more tender state. But we need more to make that chicken get tender in every bite
1:36
And what is that going to be? This is the thing that got me
1:40
Pickle juice. Not sweet pickle juice. I'm talking dill pickle juice. What does pickle juice have in it, Shan? Vinegar
1:48
And vinegar is going to help break that down even more. But folks, it's going to give us a tangy taste that we need in that chicken
1:55
So, to the buttermilk and the pickle juice, add you some garlic powder, get your whisk
1:59
stir it up really well. Take your chicken breast, insert them into the wet marinade, make sure they're well covered
2:06
with all the buttermilk mixture, put a lid on it, slap it in the icebox, at least three hours
2:12
I prefer four, five, six, even better. And then we're going to break that thing out of there, and we're going to make extra crispy goodness
2:18
If you're going to have an extra crispy chicken sandwich, you've got to have a good sauce that
2:25
goes with it. Folks, we're putting together sort of a honey mustard sauce that goes so well with chicken
2:31
It's a fourth of a cup of yellow mustard. To that we're going to add some of this here honey mustard
2:37
Then folks, we're going to add some ketchup. Some of the famous W sauce
2:41
I'm not even going to pronounce the name. To that we need some what? Mayo
2:45
A little liquid smoke. That stuff is powerful. Remember I told you it was like a John Wayne movie where there's mixing nitroglycerin
2:52
You don't want to get too much. And what? Honey. We need to set this in the fridge so it can go ahead and blend together
3:00
Folks, we get close to that three hour time limit. That is a minimum for that chicken to sit in there soaking
3:05
So go ahead and pull that out of the ice box right now if you're shooting for three hours
3:09
Just set it on the counter. So let's get the dry ingredients to go in here
3:14
So we have two cups of all flour half a cup of cornstarch What Yes cornstarch What does it do Helps the dry ingredients adhere to the chicken breast A little baking powder because we want it to pop just a
3:31
little when it goes to frying. If you're going to have fried chicken, you've got to have some
3:35
ground mustard, I promise you. So we're going to put that much in there. Some garlic powder
3:41
some onion powder, some smoked paprika, coarse ground black pepper, and original seasoning
3:53
I love to lose. I love to use this on chicken because it sort of has a lemon base to it that's
3:59
going to come out there and just make it oh so good. If you don't have it and you just want to
4:03
cook this tonight before you get this ordered and have it in your pantry, just use your somewhat
4:08
a little lemon pepper, a little garlic, a little salt, a little black pepper, you'll be in good shape
4:12
And the final ingredient in the dry is something that's going to blow your mind
4:17
A tablespoon of powdered sugar. What? Yes. Folks, there's so much acid going on in the marinade plus the sauce that goes on the chicken
4:25
sandwich that we've got to mellow it out a little. And you could use white sugar, but unless white sugar is, you know, granulated, it doesn't
4:32
dissolve in a mixture, it's not going to coat well. It's not going to mix well in this
4:36
We gotta have something to double baptize that chicken with, so let's go right on into
4:41
the wet ingredients itself. And folks, if we're gonna do that, we're gonna have to have some cackleberries
4:47
Now the chickens did not follow me and Shan and the pups out here to the National Forest
4:53
So we had to go to the neighbor's hen house. And look, he has brown eggs and white eggs
4:59
So I need you to take three of them, and these are large eggs as you can tell as well
5:04
them in there and if you're frying chicken and you're going to use something as wet you're
5:10
going to have to have something more than just eggs and what's that going to be it's going to be buttermilk but do you see it on the table I don't how much buttermilk Paul
5:19
two cup we're in the wet ingredients all right one cup we're going to add the buttermilk
5:32
to that because we want this coating to pop even a little more we're going to add a little
5:38
baking powder once again get that mixed up really well now that we've got all this mixed up let's
5:45
go ahead and get that vessel out that we're going to deep fry in and i prefer it to be a cast iron
5:49
dutch oven i think they work better than anything they do because they're going to help hold that
5:53
heat at a constant temperature and we need fry oil yeah and we've got to have good fry oil because
5:58
when you're frying chicken we're going to get a temperature of 350 degrees and we need something
6:02
that has a pretty high smoke point so today i am using what peanut oil and some of you out there
6:09
is raising your hand right now i have a peanut allergy well find some oil that you can use that
6:14
you're not allergic to grape seed oils is high but it has a very high smoke point so you'll be
6:19
fine with it but hey i've done this in lard as well so you're going to be good to go pour it in
6:24
And that Dutch oven gets you about, I'd say, probably at least two inches deep, maybe a little bit more
6:30
And let's get that preheating to 350 degrees. Woo, we are getting oh so close we are
6:36
but there one more trick I gonna give you here buddy And I mean oh it is what makes the extra crispy crispy jump out and be really crispy that is see the dry see the wet I need you to pour about I say
6:49
about a third of a cup in there and you're thinking to yourself why why is he doing this
6:55
well folks it's going to make them little globules of all this good mixture stick to each other and
7:00
it's just going to bind really well and you're going to be telling yourself why didn't he tell
7:05
us this before. That way we would have known. So, a fork
7:09
or a pair of tongs, I don't care which you use. Go ahead in here and
7:13
get some of that. Oh, look at that. That chicken said, I am so happy. I am
7:17
So, I'm going to put him right in here first. Go ahead and
7:21
get him on there. And you can see when we pull this out of here in just a second, where that wet
7:25
is already binding to that little that come off this marinade. And I'm going to show
7:29
you that before I stick him in the rest of it. See these little
7:33
pieces here that's already wet? That's just going to make extra crispy goodness. So we got him here and here. We're going to go right here
7:42
We're going to go back in here again Because folks we're talking extra crispy member and I need you to make sure that this thing gets covered really well
7:53
Shake off the excess see how that sort of looks shaggy right there
7:57
That's what we're after. This is goodness It is go ahead and let's set him right over here because folks this chicken is tired
8:05
It's had a long day We got to let that batter and that flyer adhere to it. Just let it sit there for about five minutes
8:13
While we're heating that oil up and waiting for that chicken to really sort of hold to all that goodness there
8:19
I'm going to use this on a propane burner stove because it's pretty hard for me to pack Bertha on my back into the forest
8:25
It is. I get a lot of questions. Do you really like that propane stove that you use? And I do
8:32
It's two burners. This is actually, if you'll see, it's clean. It's a new one. I mean, I've wore that
8:36
other one out, so I had to get another one. These things do cook well. The windshield makes a great
8:41
bit of difference because they'll keep that fire from going. And there'll be a link down there
8:44
below to where you can find out about this because, folks, these are a must-have. Oil has reached the
8:50
temperature at which we are desired of 350. The chicken have rested because I've heard them
8:54
snoring over here so I need you to gently pick one of them up shake him a
8:59
little and you can see some of that goodness is trying to fall off that's
9:03
what we're talking about that stuff right there's gonna make them crispies drop him in there oh so gingerly don't overcrowd the boat on this I like to
9:11
really just do one at a time that way everybody's in the same spot here we
9:16
ain't got nobody that's gonna try to be getting in the way of another and the two pieces of meat that are coated trying to join together so one at a time
9:23
We're gonna flip it back and forth in here. We're looking for a really golden brown crispy crust
9:28
So folks we ain't gonna hurt this by flipping it around sure
9:32
I don't want you to flip it soon as it gets in there because you want to let that batter sort of here and that sort of crust to begin
9:37
But I want you to just go ahead and you can see what is happening here. Let's see how zoom in here
9:43
There's already some crispy goodness taking place. We'll flip it back and forth
9:47
You ain't gonna hurt it, but give it time to set that crust a little before you ever flip it the first time
9:53
Now folks we going to cook these probably I say four to five minutes a side It depends really on how big that chicken breast is how thick that you left it after you pounded it and the oil temperature that you trying to get to remain constant when you put that cold chicken back in there
10:08
But I'd say three to five minutes is a pretty good range on both sides
10:12
But also, folks, you can probe this chicken when you're nearly done. We want to make sure that it's safe, 165, set it over here on a wire rack
10:19
It'll usually go ahead and warm up to about 170 and you're good to go. guitar solo
10:57
We ain't that what you call the extra large, extra crispy chicken sandwich
11:17
Now you see me there when I was frying them. And these are the huge mondo size of chicken breasts
11:23
You could cut them in half even. Again, put your little butter on them buns
11:27
and I like to use, what do you call these? A brioche. I think it's French-Italian
11:32
Is that what it is, French-Italian? Yeah, it's pretty close. Pick it up and tell yourself
11:38
where do you think we should start? I think right here would be the ultimate flavor tester
11:49
Can y'all hear that? I mean... Tell me, like, because those have been sitting for a while
11:53
Them have been sitting for a while. Wait, no, those other ones. Those have been sitting a while
11:57
These have been sitting here for a while. And look here. You know, you've seen us start out with them two chicken breasts
12:09
And folks, even when we split these up and cut them down again, five or six sandwiches is easy
12:14
We are saving you money, but I guarantee you're not going to scrimp on taste
12:19
And I know you're all thinking, we ain't going to have no dance. Not until I have another bite
12:22
We ain't. This is what you call the National Forest Chicken Dance. Woo
12:29
That stuff is crispy. I mean it is so good, better than a fried grasshopper it is
12:38
I mean, mmm, mmm, mmm. You be wondering where the taste testers are
12:44
Well, there was deer running all around and they'd been gone forever and I wouldn't have found them until they got to Arizona
12:48
So, I just want you to know they're alright. plenty chicken they're gonna get a bite but as always and it is with great honor
12:55
and privilege I tip my hat to all our servicemen and women and all the
12:59
veterans who have kept that old flag of flying in camp no matter where we be
13:03
come on y'all get in here for a big hug I ain't gonna wait long cuz I'm hungry
13:08
God bless you each and every one and I'll see you down the crispiest chicken
13:13
sandwich trail ever
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