Name: Crispy Chicken Sandwich
Prep time: 30 min
Cook time: 30 min
Ingredients: 4 TBSP Mayonnaise; 1/2 tsp Sriracha sauce; 1 tsp Pickle juice; 1 tsp Gochujang; 1/2 tsp Garlic powder; Salt (to taste); Black pepper (to taste); 8 oz Chicken breast boneless skinless (butterflied (see notes)); 1/2 cup All-purpose flour (placed in a shallow bowl); 2 Eggs (beaten in a shallow bowl); 1 cup Corn flakes cereal (crushed into small pieces (use more if needed) placed in a shallow bowl); 1 cup Canola oil (or your preferred high smoke point frying oil); 2 Brioche buns (toasted); 8 Pickle slices; 2 oz Potato chips; 12 oz Orange juice; 10 oz Apple juice; 1 Banana (sliced); 1 cup Strawberries (sliced)

Crispy Chicken Sandwich

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Prep Time: 30

Cook Time: 30

Servings:

Calories: 812kcal

Ingredients

Sauce:

4 TBSP Mayonnaise
1/2 tsp Sriracha sauce
1 tsp Pickle juice
1 tsp Gochujang
1/2 tsp Garlic powder

Seasoning

Salt to taste
Black pepper to taste

Sandwich

8 oz Chicken breast boneless skinless butterflied (see notes)
1/2 cup All-purpose flour placed in a shallow bowl
2 Eggs beaten in a shallow bowl
1 cup Corn flakes cereal crushed into small pieces (use more if needed) placed in a shallow bowl
1 cup Canola oil or your preferred high smoke point frying oil
2 Brioche buns toasted
8 Pickle slices
2 oz Potato chips

Smoothie

12 oz Orange juice
10 oz Apple juice
1 Banana sliced
1 cup Strawberries sliced

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make the sauce: Combine all ingredients in a bowl until mixed well. Season with salt and pepper to taste. Refrigerate.
Season the chicken with salt and pepper. Coat the chicken well with flour, then dip it into the egg, then coat well with the crushed cornflakes, pressing firmly to coat well.
Heat the oil in a skillet on medium heat to 325°F (162°C). Once hot, fry the chicken golden brown on both sides to an internal temperature of 160°F (71°C). Set aside on paper towels to drain excess grease and lightly season with salt.
Make the smoothie: Place all the ingredients into a blender. Blend until smooth.
Toast the buns. Then spread the sauce on the inside of each half.
Assemble the sandwich: Lay down the pickle slices then the chicken and top with the bun.
Serve: Enjoy the sandwich with chips and smoothie.

Notes

Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and lightly pound about 1/2 inch thick using a mallet or small frying pan or rolling pin.

Nutrition