Cold Fried Chicken Sandwich Food

FRIED CHICKEN SANDWICH

Steps:

• For the mayonnaise: Whisk together the mayonnaise, gochujang, lime zest and some salt and pepper in a bowl, cover and refrigerate to allow the flavors to meld, at least 30 minutes.
• For the slaw: Whisk together the vinegar, soy and honey in a large bowl until combined. Add the cabbage, kimchee and cilantro. Season with salt and pepper, and then toss to combine. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.
• For the chicken: Preheat the oven to 325 degrees F. Heat the oil in large Dutch oven or a deep fryer until a deep-frying thermometer inserted into the oil reaches 365 degrees F.
• Divide the flour between 2 large shallow bowls and season each with salt and pepper. Whisk together the coconut milk, buttermilk, ginger and garlic in a large shallow bowl and season with salt and pepper. Set up your breading station: flour, milk, flour.
• Dredge the chicken in the flour and tap off any excess. Dip in the milk mixture and let any excess drip off. Dredge in the second bowl of flour and tap off any excess. Fry the chicken, in batches, until golden brown and cooked through, 4 to 5 minutes. Remove to a baking sheet fitted with a baking rack. Repeat with the remaining chicken. Place in the oven to crisp up, about 5 minutes.
• Spread some mayo on each side of the buns. Top with a chicken breast and finish with some of the slaw, then serve.

FRIED CHICKEN SANDWICH

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

COLD FRIED CHICKEN

Steps:

• One day before you're frying, mix all the soaking ingredients in a big container or two. Put the thighs in to soak, and refrigerate overnight.
• The following day, mix the dredging ingredients in a big deep bowl or high-sided roasting pan. Remove the chicken from the soak, piece by piece, allowing excess buttermilk to drip off away from the dredge. Drop each piece into flour mixture, a few at a time, leaving space between each piece. Shake, and toss to coat each piece evenly and thoroughly.
• Lay the dredged chicken on a rack set over a cookie sheet to allow the coating to dry and cling, leaving space between the pieces.
• Heat oil to 325 degrees, testing with a thermometer, or by dropping a few specks of flour in, and begin to fry when the specks sizzle calmly. Fry in batches, until just shy of golden. Continue until all have been fried, lowering the heat as needed to keep the temperature constant, and straining out excess flour to keep the oil clean. Let thighs rest on a rack over a cookie sheet or dish towel. Skim all the excess flour out of the oil, or carefully strain it into a new pot and raise heat to 350. Fry the thighs again, in batches, to (in Hamilton's words) "finish to gorgeous deep golden brown."
• Drain on a rack. Leave at room temperature for a same-day picnic, or refrigerate overnight if you're eating the following day. Bring buttermilk dressing! Bring hot sauce! Bring butter lettuce! Bring rosé!