Spicy Freebird Chicken Sandwich Recipe
crispy corn flour chicken, brioche, chipotle honey slaw, & frenched fries
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Ingredients
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Chicken & Marinade
Breading & Frying
Chipotle Honey Slaw
Buns & Toppings
Frenched Fries
Method
Chicken & Marinade
- 1
Trim and pound
Trim excess fat from the chicken thighs and, if needed, place each thigh between plastic wrap and gently pound to an even thickness of about 1/2 inch so they cook evenly.
- 2
Make marinade
In a bowl or large zip-top bag combine the buttermilk, kosher salt, black pepper, garlic powder and hot sauce. Whisk briefly to dissolve the salt.
- 3
Marinate
Submerge the prepared chicken in the buttermilk mixture, cover or seal, and refrigerate for at least 2 hours (up to overnight). Before breading, remove chicken from fridge and let rest 15 minutes at room temperature.
Breading & Frying
- 4
Prepare breading station
In a shallow bowl or tray combine corn flour, all-purpose flour, cornstarch, baking powder, smoked paprika, cayenne, onion powder, kosher salt (for breading) and black pepper. Whisk to evenly distribute spices. In a separate bowl whisk together the eggs and 2 tbs water to make an egg wash.
- 5
Dredge
Remove a piece of chicken from the buttermilk, letting excess drip off. Dip briefly in the egg wash, then press firmly into the flour/corn mixture, coating completely. Shake off excess and set on a wire rack. Repeat for all pieces. For extra adhesion and crunch, double-dredge: after the first coat let rest 5 minutes, then repeat egg wash + flour again. Let breaded chicken rest on the rack for 10 minutes to set the crust.
- 6
Heat oil
Pour neutral oil into a large heavy pot or deep fryer to a depth of about 4–5 cm. Heat oil to 175–180°C (350–360°F). Use a thermometer for accuracy. Maintain temperature between batches by adjusting heat as needed.
- 7
Fry chicken
Fry chicken in batches, careful not to crowd the pot. Cook each piece 6–8 minutes, turning once, until golden brown and an instant-read thermometer inserted into the thickest part registers 74°C (165°F). Remove to a wire rack set over a tray to drain and keep warm in a 90°C (200°F) oven if needed.
- 8
Reserve oil
After frying, let oil cool and strain if you plan to reuse. The same oil can be used for the fries if kept clean; if fries are cooked earlier, maintain oil temperature adjustments per their steps.
Chipotle Honey Slaw
- 9
Prepare dressing
In a bowl whisk together the mayonnaise, honey, minced chipotle in adobo, lime juice, kosher salt (for slaw) and black pepper until smooth and homogenous.
- 10
Frenched Fries
- 11
Cut and soak fries
Cut the russet potatoes into even fries (about 1/2 inch thickness). Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. This yields crispier fries.
- 12
Dry fries
After soaking, drain and dry the fries thoroughly with clean kitchen towels or paper towels. Moisture will cause oil spatter and reduce crispness.
- 13
- 14
Second fry to finish
Increase oil temperature to 190°C (375°F). Fry the blanched fries in batches until golden and crisp, about 2–4 minutes. Drain on a wire rack and immediately toss with the kosher salt (for fries).
Buns & Assembly
- 15
- 16
Assemble sandwiches
To build each sandwich: place a generous spoonful of chipotle honey slaw on the bottom bun, set a hot piece of fried chicken on top, add a little more slaw if desired, and finish with the toasted top bun. Serve immediately with frenched fries alongside.
- 17
Serve
Serve each sandwich hot with a portion of fries. Provide extra napkins — the sandwich is crispy and saucy.
