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Bakesale Bettys Fried Chicken Sandwich

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts, about 6 ounces each
kosher salt
1 quart buttermilk
1 tablespoon dijon mustard edmond fallot dijon mustard is what betty uses
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil bariani extra virgin olive oil is what betty uses
1 small red onion, very thinly sliced

Nutritional information

4967.6
Calories
4251 g
Calories From Fat
472.4 g
Total Fat
62.8 g
Saturated Fat
85.3 mg
Cholesterol
2959.4 mg
Sodium
139.2 g
Carbs
8.5 g
Dietary Fiber
17.9 g
Sugars
52.8 g
Protein
1221 g
Serving Size

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Bakesale Bettys Fried Chicken Sandwich

Features:
    Cuisine:

    As close to the taste as you can get without going. I primarily use this recipe for the coleslaw.

    • 125 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Bakesale Betty’s Fried Chicken Sandwich, From one of my favorite restaurants in Oakland. Grabbed this recipe from muffintop’s blog when I got a hankering. Also made this sandwich using fried tilapia. Still good but I found that all I really wanted to eat was the coleslaw filling. Hope you have an appetite cause this is one huge sandwich., As close to the taste as you can get without going. I primarily use this recipe for the coleslaw.


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    Steps

    1
    Done

    Season Chicken Breasts With Kosher Salt. Let Sit at Least 5 Minutes. Fill a Wide, Shallow Nonreactive Bowl or Casserole Dish With Buttermilk. Add the Chicken and Soak in the Refrigerator For 1 Hour Up to Overnight.

    2
    Done

    For the Vinaigrette: Combine Mustard, Vinegar and Salt in a Bowl. Slowly Whisk in Olive Oil Until Well Blended.

    3
    Done

    For the Coleslaw: Macerate Onions in the Cup of Red Wine Vinegar, and Let Sit at Least 20 Minutes. Remove Onions and Discard Vinegar. Toss Onions With Jalapeno, Parsley, Cabbage and Salt. Toss With Vinaigrette Until Evenly Coated.

    4
    Done

    to Fry Chicken: Pour Vegetable Oil Into a Large Stockpot. Do not Fill Up More Than Halfway, or the Oil Could Splatter. Bring Oil Up to 365, Using a Digital Thermometer/Candy Thermometer to Monitor the Heat. Prepare the the Breading While Waiting For Oil to Heat Up.

    5
    Done

    in a Wide Shallow Bowl, Mix Flour, Cayenne, Salt and Pepper. Pull a Chicken Breast Out of the Buttermilk One by One, Letting Excess Drip Off, and Dredge Completely in Flour. to Create a Thick Crust, Place in Buttermilk and Dredge in Flour a Second Time. Do not Drain or Shake Off Excess Buttermilk or Flour During the Breading Process.

    6
    Done

    When the Oil Is at 365, Carefully Place Chicken Pieces Into Oil One by One. Let It Cook For a Minute Before Disturbing Chicken, Then Help It swim in the Oil With Tongs, Until It Is Evenly Cooked, About 5-7 Minutes. Remove Chicken from Oil and Drain on Paper Towels. Season Immediately With Salt.

    7
    Done

    For the Sandwich: Place Fried Chicken Breast on Bottom of Torpedo Roll and Top Generously With Coleslaw.

    8
    Done

    Per Serving: 995 Calories, 52 G Protein, 63 G Carbohydrate, 58 G Fat 8 G Saturated, 95 Mg Cholesterol, 1, 497 Mg Sodium, 6 G Fiber.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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