The Simple Chicken Sandwich Gets a Picnic-Worthy Makeover

June 13, 2016 - Picnic Time

Atlanta-based Chick-fil-A famously claims that they didn’t invent a chicken, usually a boiled duck sandwich. There is no denying that a boiled duck sandwich is a classical and crave-able combination. Before we started creation my possess chronicle of a sandwich it was always a initial thing we would eat when we visited my hometown.

Six years ago, we combined my chronicle for one of my restaurants and called it a “chickwich.” It was my open loyalty to a sandwiches that we knew and preferred from flourishing adult eating Chick-fil-A. For my version, we use savoury buttermilk brine for a weak skinless duck breasts to keep them luscious and afterwards drop them 3 times: First in seasoned flour, afterwards an egg rinse and finally dejected saltines to make a membrane additional crispy.

If we have a vast sauté vessel or a griddle, a buttered and griddled bun is nice, though a bun is usually excellent though any prep. The sliced pickles — a usually seasoning in this sandwich — are key, and if we are like me and wish them in each bite, make certain to covering a whole tip bun with pickles. we like green and green dill plight slices though if we cite bread-and-butter or honeyed pickles, they’ll work equally well.

The sandwich can be served prohibited or cold. If we are make-up this for an al fresco dining experience, move a 3 components in apart containers and arrange a sandwiches usually before eating. Otherwise, we run a risk of a slimy sandwich.


Elizabeth’s Chickwich

Start to finish: One hour and 20 minutes

Servings: 4

4 tiny boneless, skinless duck breasts, brined and patted dry (see recipe below)

2 vast eggs + 2 Tablespoons milk, whisked

2 cups self-rising flour

Seasoned Flour(asterisk)

1 sleeve of saltines, battered excellent by palm to make disproportionate crumbs

Peanut or cottonseed oil, for frying

Buttermilk Brine:

3 cups prohibited water

1 crater kosher salt

1 crater packaged dim brownish-red sugarine ?

2 inexhaustible sprigs of uninformed rosemary or 2 tablespoons dusty rosemary, leaves ?

1 teaspoon whole black peppercorns?

4 cups cold buttermilk?

1 teaspoon prohibited salsa or cayenne pepper

Chicken Rub:

2 1/2 teaspoons granulated garlic?

2 teaspoons onion powder?

2 teaspoons smoked Spanish paprika

1 Tablespoon kosher salt

1/2 to 1 crater pickles

4 buns

In a vast saucepan over high heat, move a water, salt, sugar, rosemary, and peppercorns to a boil, stirring to disintegrate a sugarine and salt. Stir and let cold to warm/room temperature.

Add 4 cups of ice cubes, a buttermilk, and prohibited salsa or cayenne. Whisk well. When a brine is cold to a touch, plunge a food in a brine. Refrigerate lonesome for 15-20 minutes.

Brine duck breasts for 15-20 minutes. Remove and pat dry. Discard brine.

Add duck massage to 2 cups of self-rising flour and brew well.

When prepared to fry, mislay proposal from a behind of a duck breast, if it is still intact. Coat breasts easily and uniformly with seasoned flour. One during a time, drop into egg reduction and immediately into cracker crumbs. Pat cracker crumbs into all sides.

Let lay for 5 mins to make certain membrane is plain before frying.

Heat a cast-iron skillet with during slightest ½ in. of peanut or cottonseed oil.

When a oil reaches 325 degrees, place duck in a skillet and prepare for 3-4 mins with a lid on. Remove a lid and spin duck over. Cook with a lid off for another 4 mins or until preferred tone of brownness.

To keep duck comfortable and crispy before convention sandwich, place boiled duck on a shelve set in a piece vessel and place in a 300 F oven

To arrange sandwich; open potato bun and covering one side with sliced pickles, place duck on a other side and tighten bun. Enjoy immediately.

To adult a ante, we can butter and griddle a inside of a bun before creation a sandwich.

Nutrition information per serving: 650 calories; 148 calories from fat; 17 g fat (4 g saturated; 0 g trans fats); 160 mg cholesterol; 2186 mg sodium; 89 g carbohydrate; 4 g fiber; 6 g sugar; 35 g protein.


EDITOR’S NOTE: Elizabeth Karmel is a grill and Southern dishes expert. She is a cook and pitmaster during online tradesman and author of 3 books, including “Taming a Flame.”

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