Provolone Cheese: Swiss or cheddar would also work.Brioche buns: You can totally use regular burger or sandwich buns but I think brioche buns really make a difference and turn this sandwich into something special!.Pickles and pickle juice: Pickle juice gives a great kick of flavor to the chicken breasts and seasoned mayo!.Look for meat that is organic, hormone free and ideally free range. Chicken breasts: Quality definitely makes a difference when it comes to chicken breasts.I highly recommend the Oxo meat thermometer. Meat Thermometer (optional): This is optional but it's definitely the best way to ensure your meat is cooked properly.Grill: I love my Charbroil Grill and use it all the time!.Check out other Grilling Recipes from The Jam Jar Kitchen!Ĭheck out other Grilling Recipes from The Jam Jar Kitchen!.Give this a try and you'll definitely be adding to your weekly summer rotation! Jump to: Marinated in spices and a little pickle juice, these chicken breasts topped with melty provolone cheese served on a brioche bun that has been toasted in bacon fat (I know) are anything but boring! But I can assure this is not your ordinary dry chicken sandwich. Grilled chicken sandwiches kind of have a less than exciting reputation when it comes to summer cook outs. Serve while the chicken is still warm.Take chicken breasts to another level with this easy and delicious Grilled Chicken Sandwich! Moist grilled chicken topped with melty provolone and served on bacon grease toasted brioche bun with seasoned mayo, fresh tomatoes, bacon, iceberg lettuce and pickles. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. When the oil is 350 degrees, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees. Transfer the chicken to a plate or sheet pan until ready to fry. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees. Pour oil into a medium (9-inch round × 4½-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1½ teaspoons black pepper and set aside. Set a wire rack on a sheet pan and place them in the oven. When ready to cook the chicken, preheat the oven to 300 degrees. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly ½ inch thick. In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
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