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Fried Chicken Sandwiches And Burgers Recipe

Name: Camp Outposts Fried Chicken Sandwiches And Burgers Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs (trimmed); 1 cups buttermilk; 1 tbs hot sauce; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1.5 tsp kosher salt; 1 tsp ground black pepper; 1 tsp garlic powder; 1 tsp paprika; 0.25 tsp cayenne pepper; 1 unit egg; 1 cups neutral oil for frying (vegetable or canola); 4 unit brioche buns; 0.5 cups mayonnaise; 8 slices pickles, dill or bread-and-butter; 1 cups shredded lettuce; 2 tbs butter (for toasting buns); 0.25 tsp salt (for finishing); 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp ground black pepper; 1 tsp Worcestershire sauce; 4 slices cheddar cheese slices; 4 unit burger buns; 0.5 unit onion (sliced into rings); 1 unit tomato (sliced); 4 unit lettuce leaves; 0.25 cups ketchup; 2 tsp mustard; 1 tbs vegetable oil (for cooking)

Inspired by Camp Outpost

Time1h 5m

Serves4

hearty sides, fried chicken sandwiches and burgers—served up fast with flair

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Ingredients

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Fried Chicken Sandwiches

1 lb boneless skinless chicken thighs (trimmed)

1 cups Buttermilk

1 tbs Hot sauce

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 1/2 tsp kosher salt

1 tsp ground black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1/4 tsp Cayenne pepper

1 unit Egg

1 cups neutral oil for frying (vegetable or canola)

4 unit brioche buns

1/2 cups Mayonnaise

8 slices pickles, dill or bread-and-butter

1 cups shredded lettuce

2 tbs butter (for toasting buns)

1/4 tsp salt (for finishing)

Burgers

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp ground black pepper

1 tsp Original Worcestershire Sauce

4 slices cheddar cheese slices

4 unit burger buns

1/2 unit onion (sliced into rings)

1 unit tomato (sliced)

4 unit Lettuce leaves

1/4 cups Ketchup

2 tsp Mustard

1 tbs vegetable oil (for cooking)

Hearty Sides

1 lb frozen French fries or hand-cut potatoes

1 tbs olive oil

1/2 tsp garlic powder (for fries)

1/4 tsp smoked paprika (for fries)

2 tbs grated Parmesan (optional)

1/2 cups ranch or dipping sauce

Method

Fried Chicken Sandwiches

Marinate chicken

Trim chicken thighs into sandwich-sized pieces (about 4 pieces). In a bowl combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prep dredge

In a shallow dish whisk together flour, cornstarch, kosher salt, black pepper, garlic powder, paprika, and cayenne. In a second shallow dish beat the egg with 1 tablespoon water.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece first into the egg wash, then press into the flour mixture, coating thoroughly. For extra crunch, double-dip: return to buttermilk briefly and coat again in flour. Place on a wire rack while you heat oil.

Heat oil

Pour oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Fry chicken

Fry chicken in batches without overcrowding, about 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil between 325–350°F. Transfer to a wire rack set over a baking sheet and sprinkle with 1/4 teaspoon finishing salt.

Toast buns & assemble sandwich sauce

Butter brioche buns lightly and toast cut side down in a skillet or under broiler until golden (about 1–2 minutes). Mix mayonnaise with a pinch of salt and an extra dash of hot sauce to taste. Spread mayo on both bun halves, top bottom bun with shredded lettuce, place fried chicken on top, add pickles, then crown with top bun.

Burgers

Form patties

Divide ground beef into four equal portions (about 4 oz each). Gently form into patties slightly wider than buns, creating a shallow dimple in the center of each to reduce doming. Season both sides with salt and pepper and brush or sprinkle a little Worcestershire on each patty.

Cook patties

Heat a skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When hot, cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of cheddar on each patty and cover briefly to melt.

Toast buns & assemble

Lightly toast burger buns in the skillet cut side down until golden. Spread ketchup and mustard on the bun bases, place lettuce leaf, then the cheeseburger patty, top with tomato slice and onion rings, and finish with the bun top. Serve immediately.

Hearty Sides

Prepare fries

If using frozen fries, bake or fry according to package directions. If using hand-cut potatoes, toss 1 lb potato sticks with 1 tbsp olive oil, garlic powder, smoked paprika, and a pinch of salt. Spread in a single layer on a baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning halfway, until golden and crisp.

Finish fries

Immediately after cooking, toss fries with grated Parmesan if using and serve with ranch or your preferred dipping sauce.

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