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Crispy Chicken Recipe

Name: Cork & Pig Taverns CRISPY CHICKEN Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken thighs or breasts; 1 cups buttermilk; 1 tbs hot sauce; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 1.5 tsp salt; 1 tsp black pepper; 2 units eggs; 0.25 cups milk; 4 cups vegetable oil (for frying); 4 slices sharp cheddar cheese, sliced; 4 units burger buns (or sandwich rolls); 2 tbs butter (for toasting buns); 2 cups green cabbage, thinly shredded; 1 cups red cabbage, thinly shredded; 1 medium carrot, julienned or shredded; 0.25 cups red onion, thinly sliced; 0.25 cups mayonnaise; 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 4 slices bacon; 2 tbs sherry vinegar or red wine vinegar; 2 tbs olive oil; 1 tsp Dijon mustard

Inspired by Cork & Pig Tavern

Time1h

Serves4

crispy chicken, cheddar, slaw, bacon vin, red onion

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Ingredients

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Crispy Chicken

1 lb boneless skinless chicken thighs or breasts

1 cups Buttermilk

1 tbs Hot sauce

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1 1/2 tsp Celtic sea salt

1 tsp black pepper

2 units Eggs

1/4 cups Milk

4 cups vegetable oil (for frying)

Cheddar & Assembly

4 slices sharp cheddar cheese, sliced

4 units burger buns (or sandwich rolls)

2 tbs butter (for toasting buns)

Slaw

2 cups green cabbage, thinly shredded

1 cups red cabbage, thinly shredded

1 medium carrot, julienned or shredded

1/4 cups Red onion, thinly sliced

1/4 cups Mayonnaise

1 tbs Apple cider vinegar

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Bacon Vinaigrette

4 slices bacon

2 tbs sherry vinegar or red wine vinegar

2 tbs olive oil

1 tsp Dijon mustard

1 tsp maple syrup or honey

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Optional Garnishes

8 slices pickles

1 tbs extra hot sauce

Method

Crispy Chicken

Prep chicken

If using chicken breasts, butterfly or pound to 1/2-inch thickness. Pat chicken pieces dry with paper towels. Place chicken in a bowl and pour buttermilk and hot sauce over it. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Make dredge

In a shallow bowl or large plate, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper.

Wet mixture

In a second shallow bowl, whisk eggs and milk until combined.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in the egg mixture, and then dredge again in the flour mixture, pressing firmly to create a thick coating. Place on a wire rack and let rest 10 minutes to set the crust.

Fry

Heat a deep skillet or Dutch oven with oil to 350°F (175°C) or medium-high until a small piece of bread sizzles on contact. Fry chicken in batches (do not overcrowd) for 5–7 minutes per side for thin pieces or until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Slaw

In a large bowl combine shredded green cabbage, red cabbage, shredded carrot, and sliced red onion.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper. Toss dressing with cabbage mixture until evenly coated. Taste and adjust seasoning. Refrigerate until assembly.

Bacon Vinaigrette

Cook bacon in a skillet over medium heat until crispy, about 6–8 minutes. Remove bacon and drain on paper towels; reserve 1 tablespoon of rendered bacon fat from the pan (discard excess or save for another use). Crumble cooked bacon and set aside.

In a small bowl whisk together reserved bacon fat (warmed), sherry or red wine vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper until emulsified. Stir in crumbled bacon. Taste and adjust acidity or sweetness as desired.

Cheddar & Assembly

Toast buns: spread butter on cut sides of buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side. Keep warm.

Melt cheese: place a slice of cheddar on each hot chicken piece immediately after frying so it softens. Alternatively, place chicken under a broiler for 30–45 seconds to melt cheese.

Dress slaw: toss a few tablespoons of the bacon vinaigrette into the slaw (to taste) to incorporate bacon flavor without making it soggy.

Build sandwiches: On the bottom bun place a dressed cheddar-topped chicken piece, spoon 1/3 to 1/2 cup slaw on top, add a few rings of raw red onion if desired, add pickles and a drizzle of extra hot sauce if using, then crown with the top bun.

Serve: Serve immediately while chicken is hot and crispy. Provide extra bacon vinaigrette on the side.