Fried Chicken Sandwiches

Ingredients

  • 2 boneless, skinless chicken breasts (8 oz. each, halved lengthwise
  • 1 cup buttermilk
  • 1  tsp. Tabasco sauce
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp. kosher salt
  • 1/2 tsp. each black pepper and cayenne pepper
  • 1/2 cup peanut or vegetable oil (we used vegetable oil)
  • 4 White Mountain rolls or large hamburger buns, halved, brushed with mayonnaise, and toasted (we used Pepperidge Farm Sesame-Topped Hamburger Buns)
  • Green leaf or romaine lettuce (we used romaine lettuce)
  • Kosher dill pickle chips
  • Remoulade* (recipe follows)

Directions

  1. Take a baking sheet and line it with parchment paper, placing a rack inside afterwards.
  2. Pound each breast half into 1/4-inch-thick cutlets** using a meat mallet (we placed a piece of wax paper between the chicken and the mallet so the meat wouldn’t get stuck to the mallet).
  3. Pour the buttermilk and Tabasco sauce into a bowl, stirring to combine. Place the chicken in the buttermilk mixture, next placing the bowl in the fridge for 30 minutes.
  4. Take a shallow dish and mix the flour, cornstarch, salt, black pepper, and cayenne together in it. One at a time, take the chicken out of the buttermilk mixture, letting any excess buttermilk drip back into the bowl. Place the chicken in the flour mixture, making sure the chicken is fully coated. Shake off any excess before placing it on the rack. Once all the chicken is on the rack, let it stand for 10 minutes before dunking it back into the buttermilk, letting the excess drip off before coating it in the flour (shaking any excess off) and placing it back on the rack where it’ll sit for another 10 minutes.
  5. Take a  12-inch cast-iron skillet and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s reached 350 degrees***, fry the chicken (we fried it one piece at a time) for 2-3 minutes  per side or until it looks golden brown (we did 3 minutes per side). Place the fried chicken on a paper-towel-lined baking sheet (we used  paper-towel lined plates).
  6. Place the chicken on the toasted rolls, topping it with the lettuce, pickles and remoulade.

Remoulade Sauce

Ingredients

  • 1 1/4 cup mayonnaise
  • 1/4 cup mustard (Creole mustard if possible) (we used Creole mustard)
  • 1 Tbsp. sweet paprika (we used smoked paprika)
  • 1-2 teaspoons Cajun or Creole seasoning (we used 2 teaspoons of Zatarain’s Creole seasoning)
  • 2 teaspoons prepared horseradish (we used Silver Spring prepared horseradish)
  • 1 teaspoon pickle juice (dill or sweet) (we used dill pickle juice)
  • 1 teaspoon hot sauce (preferably Tabasco) (we used Tabasco)
  • 1 large clove garlic, minced and smashed

Directions

  1. Combine all the ingredients in a medium-sized bowl. Cover, and let it sit in the refrigerator for at least a couple of hours to help all the flavors blend.

*The fried chicken sandwich actually wanted a different recipe for rémoulade but we weren’t able to get all the ingredients for that recipe and we made this one instead. Thankfully this remoulade tastes really good with the chicken sandwich !

**We tried to get chicken breasts that weighed as close as possible to 8 oz. but they still weighed more than that. We hoped that simply the fact that they were still pounded out to 1/4-inch would mean that they’d be fully cooked. They were but we still checked to make sure they were fully cooked before letting them drain on the paper towels.

***The oil was too shallow for us to register the temperature so we just placed the chicken in the skillet once we heard a nice sizzle as the coating touched the oil.

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We don’t really get to eat out anymore so when we come across recipes that remind us of dishes that we’ve ordered in the past, we’re excited to make them ! When you try the chicken by itself, it has this really nice, crunchy coating but it does lose some of that crunch once the toppings are placed on it so just make sure you wait to put the toppings on until you know you’re actually going to start eating. The remoulade tasted so good with the chicken, the sauce almost had a bbq taste to it. The lettuce had a nice crunch to it, the pickles bring acidity  but if you’re not a fan of pickles, this sandwich still tastes awesome without it ! Toasting the bun might seem unnecessary but it really helps support the weight of the chicken and keeps the bun from getting soggy. We’ll still keep trying other recipes for fried chicken sandwiches that we come across but we enjoyed this one enough that we’re definitely going to make it again in the future !

We got the fried chicken sandwich recipe  from Cuisine At Home and the remoulade sauce from Simply Recipes.

We weren’t paid in any form to promote Tabasco, White Mountain, Pepperidge Farm, Zatarain, Silver Spring, Cuisine At Home, or Simply Recipes.

Take care everybody !

Southern Fried Pickles with Creamy Rémoulade

Ingredients

  • Vegetable oil, for frying
  • 1 cup whole buttermilk
  • 2 large eggs
  • 2 cups self-rising cornmeal mix (we used White Lily self-rising cornmeal mix)
  • 1 cup all-purpose flour
  • 1 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (we used table salt)
  • ½ teaspoon ground black pepper (we used freshly ground black pepper)
  • 1 (32-ounce) jar dill pickle slices, drained (we used Mt. Olive dill pickle slices)
  • Creamy Rémoulade
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)

Directions

  1. First make the Creamy Rémoulade by simply taking a medium-sized bowl out and mixing all the ingredients together in it. Cover the bowl and leave it in the fridge until the pickle slices have been fried.
  2. Take a large Dutch oven out and pour enough oil in to create a depth of 3 inches. Heat the oil to 360 degrees.
  3. Add eggs and buttermilk to a shallow dish, whisking to combine. Take another shallow dish out and add the following ingredients to it, stirring to combine: cornmeal mix, flour, red pepper, garlic powder, salt and black pepper.
  4. Take the pickle slices and dip them into the buttermilk mixture, shaking any excess mixture off before placing it in the cornmeal mixture, tossing to coat.
  5. Add the pickle slices in batches to the oil, frying for 3 to 4 minutes or until they’re golden brown. Take them out of the oil and let them drain on a paper towel-lined plate. Eat immediately with the Creamy Rémoulade.
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This is an addictively delicious snack to have ! The crunchy batter on this is what you dream of for fried food and potato chips and the fried pickle tastes really good with the Creamy Rémoulade (which actually tasted like a more flavorful version of tartar sauce to us). If you know someone who doesn’t like pickles, this recipe could actually change their mind !

We got this recipe from Paula Deen’s magazine.

We weren’t paid in any form to promote White Lily, Mt. Olive, Zatarain’s, Frank’s RedHot, or Paula Deen’s magazine.

Take care everybody !

Blackened Shrimp Po’ Boys

Ingredients

  • 2 cups thinly sliced green cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced miniature sweet red peppers
  • ½ cup sliced green onion
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • ¾ teaspoon kosher salt
  • 3 tablespoons blackening seasoning (we used Zatarain’s blackening seasoning)
  • 3 tablespoons olive oil (we used extra-virgin olive oil)
  • 3 tablespoons fresh lemon juice
  • 3 pounds jumbo fresh shrimp, peeled and deveined
  • 4 (6- to 8-inch) loaves French bread, split lengthwise (we used 16-inch loaves and cut it into  8-inch portions)
  • Rémoulade sauce
    • 1 ½ cups mayonnaise
    • 3 tablespoons ketchup
    • 1 tablespoon minced green onion
    • 1 tablespoon minced fresh parsley
    • 1 tablespoon sweet pickle relish
    • 1 tablespoon fresh lemon juice
    • 3 teaspoons Creole seasoning (we used Zatarain’s)
    • 2 teaspoons hot sauce (we used Frank’s RedHot Original)

Directions

  1. Start by making the rémoulade sauce: take a medium-sized mixing bowl out and add all the rémoulade ingredients to it, stirring to combine. Place in the fridge until ready to use.
  2. Take another medium-sized mixing bowl out and add to it the cabbages, sweet pepper slices, green onion, vinegar, honey and salt together, tossing to combine. Put a lid on the bowl and stick it in the fridge until you’re ready to assemble the po’ boys.
  3. Take a large mixing bowl out and stir the blackening seasoning, oil and lemon juice together in it. Add the shrimp into the bowl, tossing it around in the bowl to coat.
  4. Take a large nonstick skillet out (we used a large cast iron skillet) and get it preheated over high heat (we only went to medium-high heat). Once the skillet’s hot, add the shrimp in batches to cook for about 2 minutes per side or until the shrimp is pink and firm.
  5. Once all the shrimp’s cooked you can start assembling the po’ boys. Take the bottom half of the French bread and place the shrimp on it, followed by adding on the slaw and drizzling on the rémoulade sauce. Eat right away.
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All the components together make this a tasty sandwich ! For us, one serving was enough to keep us full for the rest of the night. Although this was delicious, it was a bit on the salty side but that might have been due simply to the brand we used for the blackening and creole seasoning.

We got the po’ boy recipe from Louisiana Cookin magazine and the rémoulade recipe came from Paula Deen’s magazine.

We weren’t paid in any form to promote Zatarain’s, Frank’s RedHot, Louisiana Cookin or Paula Deen’s magazine.

Take care everybody !