Fried Peanut-Crusted Chicken Sandwiches Recipe

Fried Peanut-Crusted Chicken Sandwiches

• Skill Level: Intermediate
• Servings: 4
• Nutritional Information (per serving): Calories 1447, Total Fat 101 g, Saturated Fat 17 g, Carbohydrates 88 g, Dietary Fiber 8 g, Sugar 32 g, Protein 51 g, Cholesterol 179 mg, Sodium 1329 mg
• Time Required: Total 3 hours 25 minutes (including marination), Active time 1 hour

Imagine sinking your teeth into crispy, peanut-crusted chicken with a fiery kick from hot pepper jelly, perfectly balanced by a zesty pickled veggie salad. This irresistible sandwich is a flavor explosion worth every minuteget ready to wow your taste buds and impress your friends!

Buttermilk Marinade:

• 1 cup whole buttermilk
• 2 tablespoons soy sauce
• 2 teaspoons ground ginger
• 1 teaspoon garlic powder
• Two 8-ounce boneless, skinless chicken breasts, halved crosswise

Pickled Carrot-Cucumber Salad:

• 2 tablespoons sugar
• 2 tablespoons seasoned rice vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup julienned carrots
• 1 cup julienned cucumbers
• 1 cup thinly sliced radishes
• 2 green onions, sliced

Peanut-Crusted Chicken:

• Peanut oil, for frying
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 large eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1 cup finely crushed salted dry-roasted peanuts
• 1/2 cup red pepper jelly, warmed until melted
• 1/2 cup store-bought peanut sauce (such as Thai peanut sauce)
• 4 brioche buns, split
• 1/2 cup fresh cilantro leaves

Special Equipment:

• Deep-fry thermometer

Instructions:

1. Prepare the buttermilk marinade: In a bowl, whisk together buttermilk, soy sauce, ground ginger, and garlic powder. Flatten each chicken breast to an even thickness no more than 1 inch thick to ensure even cooking. Place chicken in a zip-top bag or shallow dish, pour marinade over, and coat evenly. Seal or cover and refrigerate for at least 2 hours or up to overnight.
2. Make the pickled carrot-cucumber salad: Combine sugar, seasoned rice vinegar, salt, and pepper in a medium bowl. Add julienned carrots, cucumbers, sliced radishes, and green onions. Toss to combine well, then refrigerate until serving. Flavors will intensify with some resting time.
3. Prepare for frying the chicken: Pour enough peanut oil into a Dutch oven to fill about 3 inches deep. Heat the oil to 325F (163C).
4. Coat the chicken: Remove chicken from marinade and discard the marinade. Season chicken pieces with salt and pepper. In one shallow dish, mix flour, garlic powder, and ground ginger. In another, lightly beat eggs. In a third dish, combine panko breadcrumbs with crushed peanuts. Dredge chicken first in the flour mixture, shaking off excess, then dip into eggs, and finally press into the panko-peanut mix to coat thoroughly.
5. Fry the chicken: Fry the coated chicken in two batches, turning occasionally, until the exterior is golden and crisp and the internal temperature reaches 165F (74C), about 10-15 minutes. Transfer to a wire rack to drain. Drizzle red pepper jelly over the hot chicken pieces.
6. Assemble the sandwiches: Spread peanut sauce evenly on the split brioche buns. Place a chicken piece on the bottom bun, add a generous helping of the pickled carrot-cucumber salad, top with fresh cilantro leaves, then crown with the bun top. Serve immediately while warm and crisp.