Go to the Recipe: Tyler’s Fantastic Fried Chicken Sandwich
Shouldn't that be a Sriracha Mayo, not a Sriracha Aioli? Not to be a pedantic, but aioli has garlic in the base, which this sauce doesn't have.
Sriracha is a garic and chili sauce, so technically there is garlic
Working on this recipe right now, can't wait to see how it turns out! Have you guys ever used Trisol for frying?? I have a whole bag of it and haven't had any luck with it yet. I'm making a Ancho chili mayo instead of the sriracho aioli and I'm also making a pickle juice slaw to go on top.
Completed my version of your Fried Chicken Sandwich. Garlic-Ancho Chili Mayonnaise w/ a Red Onion & Jalapeno Slaw (Used pickle juice in the slaw dressing). Sooooo good!
Hey there! Chef Ben said he's also "never really been blown away by Trisol" so it sounds like you've both had similar experiences.
Would Homemade pickle brine work? This is the recipe I'm using, seems to be about 5% salt by weight.
http://www.seriouseats.com/recipes/2011/08/garlic-dill-pickles.html
You use 750g flour for whole fried chicken
and using 325g flour for fried chicken thigh
but seasoning is same weight
what is wrong this recipe?
you're assuming something is wrong with this recipe because it's not the same as another recipe. had it occurred to you that this is a different recipe, even though some of the same ingredients are used?
Tried this recipe for dinner the other night, yum! Also decided to cut up the remainder of our chicken and fry up popcorn chicken, which was delicious!!
Oh I do love this idea.
Hi there! The ratio should still be correct but please let us know if for any reason it doesn't turn out as you'd hoped!
Oh wow! This looks SO good!
Hi Joe! Absolutely! This should work great!
Could these be breaded in advance? Held for a couple of days in fridge before frying?
We don't recommend breading days in advance because, when you reheat them in the fryer you will definitely over cook them.
Made chicken fingers with this recipe. Used breast pieces and lowered sous vide temp 5 degrees. Kept in fridge for two days after sous vide...I did not open the bag so they sat in pickle juice. I loved the texture, the color and the overall flavor but I think I missed something...SALT?!?! It was the most bland chicken ever. I seasoned it heavily after frying and tasting but it was pretty bad. Maybe making the whole sandwich balences it out. Or maybe I missed the salt in the recipe. Or maybe my pickle brine lacked salt...probably the culprit. Sooo...taste your pickle brine and make sure it is salty enough... Whatever that means.
Made these chicken sandwiches and followed suggested cooking temperature and time for 4 skin-on chicken thighs. Chicken ended up super tender but I do agree with another review that it could use a touch more salt. Had a little trouble maintaining oil temperature, would have liked a deeper color and crispier skin but overall, very pleased with the final results.
I plan to bump up the seasonings next time I make this recipe!
aioli = garlic+oil. Sriracha+mayo = something else (though delicious). No, the garlic in the sriracha does not count
Thanks for the reply Ellen, my sous vide was out for repair, but I'll definitely be doing this in the next week or so!
Tried this recipe tonight. The chicken came out OK, but not great. My first question is about the temperature, the Chef Steps sous vide time/temp guide suggests significantly lower temperatures (average about 148F) in comparison to the 155F of this recipe, and with a significantly shorter cook time (3 hours for this recipe versus 1 hour on the guide).
I was doing a mix of thighs and breasts but opted to stick with the 155F listed in the recipe. The breast were definitely dry. The thighs were good but I think when I do this again I will opt for a lower temperature (I am thinking about 148F) and shorter time (two hours).
The area that I would like to see the greatest improvement is the amount of pickle flavor. I did not salt the chicken before adding the pickle juice (just didn't see the point). I think next time I will add some salt to the pickle juice. I also like the idea of cooking it and then quickly cooling them and letting them sit in the juice for a couple days in the fridge. Does anyone have any other suggestions on how to get more pickle flavor in them??? Thanks!
So, Finally made this last night-and it was definitely the best fried chicken sandwich I've ever had.
A few lessons/tweaks:
-made 12 thighs, the breading recipe was enough for that amount.
-added the same % of salt to the breading as is directed in the bone in fried chicken recipe
-let the breading set up for ~20 mins pre frying? Heard this helps the breading stay on, worked well for me
-fried at 380, chicken was warmed all the way through and definitely not overcooked.
-used 5g granulated garlic vs garlic powder, may have been a bit more garlicky than you intended, but went over very well
-next time i make a big batch, I may try letting them sit at 150-160, in pickle juice, on the induction plate for the same time, my thighs ended up curling up a bit in the bags due to the amount per bag (6)
-used 3:1 for the mayo not 4:1, definitely wasn't too spicy
This is definitely one of your best recipes! Fluid gels may be delicious, and pacojet's may be fun-but i'm definitely more interested in recipes I can make at home with a touch of modernist ingredients/technique!
I cant wait to do this gluten free.....Maybe this week....Although instead of rolls waffles are calling out to me...Thanks for the inspiration CS
how about a recipe for a cuban sandwich ?
Great feedback, thanks Bill!
Oh, great call, Bill! We'll keep this in mind for the future, but I'd also suggest posting in our forum to see if anyone has a good recommendation!
Is there a limit on how old the pickle juice can be? I have found I have had a jar in the fridge for a few months, (don't judge) this seems a better use than throwing it out
;-)
I really don't like pickles, but I LOVE Chic-Fil-A's chicken sandwich. Does this recipe really taste like their's? Could I use juice from pickled jalapeno's?
Hi, I tried this recipe, but just cannot get the breading to stick, it falls off when fried. Any tips on that?
Thanks heaps.
I sprinkle citric acid on the finish product right before serving. You can also take pickling spice, put it in your grinder until you have a powder and use it. This gives a nice aroma as well. In the end, this gives it a bit more of that pickle punch you are looking for. If you go to heavy (like cooking it in a pickle juice reduction) some wonky things started to happen to the texture of the meat... it had the consistency of play dough.
Just in case you see this- Use Batter Bind S - I get mine from Modernist pantry. Works like a charm.
Hi. I want to make the chicken portion of this for chicken and waffles. I am cooking for about 75-85 people. Should I adjust the pickle juice or keep the same ratio? Also, any suggestions on adjustments in cooking time would be helpful.
thanks!
Can i Ice bath them right after the sous vide bread and hold for service?
The recipe calls for thighs that's why the temp is higher. Chicken breasts are good at 146F for about 2-2 1/2 hours. Breasts and thighs are cooked at different temperatures and times.
one of the tastiest things i have ever made.
Are the chicken thighs supposed to be skin-on?
Yes buddy you need this for the crust,,,
The only charge I made was adding a healthy dose of siracha to the pickle marinade. This legit couldn’t be more delish!
Holy s%*t! My wife said this is the best chicken sandwich she's ever had. I have to agree. I used the slider buns recipe instead of Hawaiian rolls and subbed the Colonel's not-so-secret blend for the spices listed, but otherwise followed the recipe faithfully. Off the charts delicious. Thanks Tyler!
Hi.How many grams of the colonel's not-so-secret blend did you use for this recipe?
What is the purpose of the sous vide and frying for 3 mins if you can fully cook the thigh frying for 5 mins without sous vide? Kenji at serious eats has a very similar sandwich that fully cooks during the frying process and comes out great, wondering what the advantage of sous vide is here.
Well for one thing, you can deep fry a lot more in much less time so it's easier to make big batches.
Also with this specific recipe, the sous vide cooking helps infuse the meat with the pickle juices and keeping the meat perfectly moist, which will not be the case if you cook the chicken only frying.
So to sum it up, the benefits are moist flavorful meat on the inside and crunchy exterior with minimum fussing and easier handling of bigger portions.
Or you can use straight up corn starch. Works really well with keeping breading stuck to the ingredients
Can the chicken be sous vide and then refrigerated before you fry it?
how much do you add??
The link above at MP states to use 10-30% by weight for breading.
yes. you can sous vide days in advance if you really want.
