THE Sandwich
- Level: Intermediate
- Total: 1 day 2 hr (includes marinating time)
- Active: 1 hr 30 min
- Yield: 6 servings
- Level: Intermediate
- Total: 1 day 2 hr (includes marinating time)
- Active: 1 hr 30 min
- Yield: 6 servings
Ingredients
Haven Spice Blend:
Marinated Chicken Breast:
Seasoned Flour:
Rob Sauce:
Creamy Vinegar Dressing:
Creamy Vinegar Slaw:
Sandwich:
Directions
Special equipment:
a deep-fry thermometer- For the Haven spice blend: Combine the garlic powder, salt, onion powder, oregano, paprika, black pepper and thyme in a bowl, then store in an airtight container away from light.
- For the marinated chicken breast: Whisk the buttermilk and 1/4 cup Haven spice blend together in a large bowl. Add the chicken and massage until coated. Cover with plastic wrap and refrigerate for 24 hours.
- For the seasoned flour: Combine the flour with 2 tablespoons Haven spice blend in a large bowl.
- For the Rob sauce: Combine the cherry peppers, ketchup, mustard, sugar, capers, black pepper, salt and chipotle in a large blender. Pulse until the ingredients begin to incorporate, then increase the blender speed to puree smooth. Add the mayo and blend on medium speed until completely mixed.
- For the creamy vinegar dressing: Whisk together the mayonnaise, vinegar, sugar, celery seed, black pepper and salt in a bowl. Let the flavors marry for at least 1 hour.
- For the creamy vinegar slaw: Combine the cabbage, celery, carrot and onion with 1 cup creamy dressing in a bowl and gently massage until thoroughly coated.
- For the sandwich: Preheat the oil to 350 degrees F in a large, heavy-bottomed pot. Remove the chicken from the marinade and pat dry with a tea towel.
- Add the chicken to the seasoned flour and coat on all sides, then leave the chicken in the dredge for a minute or two. Whisk together the eggs and water in another large bowl until completely combined. Remove the chicken from the dredge, shaking off the excess flour. Dip into the egg wash, then back into the seasoned flour mixture. Repeat until all the chicken is back in the flour. Toss well, ensuring a complete coating. Gently shake off the excess and place directly in the oil. Fry until golden brown and 165 degrees F internally, about 8 minutes. Rest on a sheet pan fitted with a cooling rack for 30 minutes.
- Fry 1 piece of fried chicken at a time for an additional 2 to 3 minutes to bring back to 155 degrees F internally. Meanwhile, toast the potato rolls until golden brown. Place 3 pickle chips on each of the roll bottoms, then 1 ounce Rob sauce on each of the bun tops. Place a twice-fried piece of chicken on each roll bottom. Top with 2 ounces creamy vinegar slaw. Crown the sandwich with the roll tops and voilà, THE sandwich is complete.
