Mother Clucker Sandwich Recipe
Buttermilk fried chicken, dill-hemp heart sauce, cucumber slaw on toasted potato roll. Served with fries. Haus salad or soup substitution available.
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Ingredients
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For the Mother Clucker Sandwich
Method
Preparation Instructions
- 1
Marinate the Chicken
In a bowl, combine chicken breasts and buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a large bowl, mix together flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
- 3
Heat the Oil
In a deep skillet or fryer, heat oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. Carefully place in hot oil and fry for about 6-8 minutes or until golden brown and cooked through. Drain on paper towels.
- 5
Prepare the Cucumber Slaw
Thinly slice cucumber and toss with salt and pepper. Let sit for 10 minutes to release excess water.
- 6
Assemble the Sandwich
Toast potato rolls. Place fried chicken on the bottom half of the roll, top with dill-hemp heart sauce and cucumber slaw. Cover with the top half of the roll.
- 7
Serve
Serve the sandwiches with fries on the side. You may also substitute with a Haus salad or soup.
