recipe

Southern Fried Chicken Sandwich w/ Bacon Jam

Rachel Davis

Southern Fried Chicken Sandwich with Brisket Bacon Jam

 

THE GEAR:

Fry pans and/or a Deep fryer

Wooden spoon

Whisk

Mixing Bowls

Ingredients For Brisket Bacon Jam:

1 cup Lane’s BBQ It’s a Vinegar

2 tbs Minced Fresh Garlic

1 Cup Salt Reduced Chicken Stock

300g Streaky Bacon

200g Brisket Leftovers

1 Large Brown Onion

2 tbs Worcestershire

1/3 Cup Brown Sugar  

Ingredients For the Sandwich:

4 tbs Lane’s Signature Rub

2 tbs Cayenne Pepper (optional)

Lane’s BBQ Sorta White  

4 Chicken Breasts, butterflied

1/3 Cup Pickle Juice

1 Large Egg

Iceberg Lettuce

Milk Buns

4 cup All Purpose Flour

1 Cup Buttermilk

Salt to taste

Vegetable Oil for Frying


Chicken Sandwich Method:

Put one cup of flour in a bowl and put it to the side.

Add another 2 cups of flour into a separate bowl and add Cayenne Pepper and Signature Rub.

With the remaining cup of flour add to a clean bowl with egg, buttermilk and pickle juice and whisk until all combined. Put this thick mixture aside for dredging.

Butterfly chicken breast lengthways and pound out until all level in height.

Dip chicken in unseasoned flour, then into the buttermilk/egg/pickle and flour mixture. Then coat chicken in signature/cayenne seasoned flour.

Heat vegetable oil in a large fry pan or deep fryer until 350F/176c and fry chicken until deep golden brown and internal temperature hits 165f/ 73c

Rest chicken on wire rack

Bacon Jam Method:

Finely chop onion, bacon and brisket to 1cm width.

Fry bacon off on medium heat with no oil, until golden but still soft enough to chew.

Remove all bacon fat from the pan with paper towel. Add onion, garlic and saute until onions become translucent.

Add brown sugar, worcestershire and chicken stock and reduce heat to low. Reduce mixture down until you can see the bottom of the pan when scraping with a wooden spoon.

Add It’s a Vinegar sauce and diced brisket and reduce until sticky.


Tips:

➢ Add a dash of bourbon, brandy or rum to bacon jam mixture as it adds a deeper sweetness. A shot of black coffee also works well

➢ Do not substitute the sauce. You will lose the tangy vinegar flavour which offsets the sweetness

➢ Slice Milk buns in half and toast face down in pan

➢ Don’t be afraid to add more salt if you like it a little saltier

➢ If you have left over batter, use this for fish, onion rings and also chicken nuggets! 

Chop lettuce and toast milk buns. Add Sorta White sauce on bottom of buns and add lettuce. Build sandwiches and enjoy!

 

Published, Daniel Barrington, Smoked Beyond Smoked. January 2020.




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