Crispy Chicken Sandwiches

Few things get my friends and family more excited than crispy, spicy chicken sandwiches. Actually, they ask for them by name! One time I fried 26 chicken breasts to fulfill a birthday request. I don’t recommend frying 26 chicken breasts, but I do recommend trying this recipe.

Crispy chicken sandwich

Every once in a while you just want something fried. Skip the fast food and fry it up at home with BoyEatsWorld crispy chicken sandwiches!

The buttermilk brine acts to tenderize, season and flavor the chicken from the inside out. The slaw goes directly on the sandwich. It adds necessary crunch and brightness. If you can’t handle spice, only put a few drops of hot sauce in the buttermilk brine.

For 8 chicken sandwiches

Slice boneless, skinless chicken breasts in half. Using some cling wrap, a cutting board and a meat mallet or rolling pin, pound breast halves into flat, even cutlets. About 1/2 an inch thick. Set aside.

Buttermilk Brine

1 cup of buttermilk
2 tbsp salt
2 tsp pepper
1 tbsp dried garlic granules
1.5 tbsp hot sauce (I like Tabasco)

Mix all the ingredients in a bowl. Add chicken and refrigerate no less than 4 hours and up to over night. Remove chicken from fridge about an hour before frying.

Create both dry and wet batter bowls:

Dry
1.5 cups flour
1.5 tbsp salt
2 tsp pepper
2 tsp cayenne (optional)

Wet
1.5 cups buttermilk
2 tsp of salt

Heat oil in a cast iron pan, about 1/2″ to 2/3″  inches at 350 degrees Fahrenheit.
Use a deep fry thermometer and moderate the heat to always be around 350 degrees.
Controlling oil temperature is important. If it gets too hot it will scorch the breading, if it isn’t hot enough, the chicken will turn out greasy.
Dredge chicken, first in dry mixture.
Shake off any flour and dredge in wet mix, then once more in the dry.
Fry, about 3-5 minutes per side, until golden brown. Remove to a cooling rack and salt the chicken.

Slaw

1/2 a head of green cabbage
1 red onion
2 jalapeños
2 tsp salt
2 tsp pepper
2 tsp celery salt
1/3 cup sour cream

Either chop thinly or use a food processor to slice all produce.
Toss in a bowl with seasonings and sour cream.

Sandwich assembly
Toast some quality sesame seed buns
add a smear of mayonnaise
stack a piece of chicken and cover with a hearty scoop of slaw.

Enjoy… and make sure you have napkins handy!

Stir fried tofu with spicy coconut cabbage

Marinated tofu with spicy-coconut cabbage

So I’m not a huge vegetarian cook, but I do live in New York and I’m in my twenties, so I’m always looking for ways to make inexpensive meals with milage. I also love Chinese flavors, so viola! Thus came about my marinated tofu with spicy coconut cabbage.

This recipe is ripe for adaptation. No soy sauce? Add some salt. Can’t find cabbage? Try bok choy or broccoli.  Like it spicy, add some chili oil with the coconut oil. Be adventurous!

Ingredients for Stir Fry

1 package firm or extra firm tofu (10 to 12 ozs)
1 small red cabbage, sliced thin
1 small green cabbage, sliced thin
3 cloves garlic, minced
1 tbsp ginger, minced
fresh basil, chopped to garnish (optional)
3 to 4 scallions, sliced thin, whites and greens separated
1 tbsp coconut oil
1 jalapeño or thai chili sliced paper thin (seeds/ribs depending on spice preference)
1 cup rice white rice

Ingredients for Marinade

1 tablespoon ginger, grated
1 cloves garlic, grated
zest and juice of 1 lime (2 if your limes aren’t juicy)
2 teaspoons fish sauce
2 teaspoons toasted sesame oil
1 tbsp soy sauce
2 teaspoons tbsp of Mirin or sugar
2 tbsp of canola or olive oil
pinch of salt and pepper

In a large bowl or flat bowl, combine and mix all marinade ingredients.
Drain and rinse tofu. Make ½ inch slices, then cross slice into triangular slices.
Pat tofu with paper towels to remove excessive moisture.
Add tofu to marinade and make sure all pieces are well coated.
Cover with cling wrap. Refrigerate, at least overnight, up to three days.

Basic Rice

In a medium saucepan add 2 cups water, boil:
Add 1 cup rinsed rice to boiling water, lower heat to simmer
Cover with lid
Cook about 12 – 15 minutes, remove from heat

Cooking the Stir fry

Carefully remove tofu from the marinade, reserving the liquid. Dab with paper towels to help with browing.
Preheat wok or skillet to high. Add canola oil when pan is heated.
Just before oil smokes, add tofu in one singular layer for about 3-4 minutes per side, allowing space (do this in batches if you must)

Remove cooked tofu, reserve on a plate. Then:

Turn wok heat to high
Add coconut oil to pan
Add garlic and ginger, toss for about one minute
Add scallion whites, toss for for about one minute
Add jalapenos, cook for one minute
Add reserved marinade, cook a minute more until thickened, then..
Add cabbage, toss and cook for about 3 to 5 minutes, until cabbage is tender, yet firm
Toss In tofu, turn off heat,
add chopped green scallion and basil

Spoon about a cup of rice into a bowl, top with a spoonful of stir fry, serve immediately

Marinated tofu with spicy-coconut cabbage

Stir fried vegetarian dishes can save you time and money.  And they are healthy! A great weeknight dinner