Title: Copycat Big Mary Chicken Sandwich With Taters
Categories: Copycat, Chicken, Canadian
Servings: 8
4 lg Chicken breasts;
- boneless, skinless
Canola oil; for frying
2 Eggs
4 tb Water
3 lb Potatoes; washed,
- cut into thick wedges
1/4 c Milk
Chicken Dredge:
1 1/2 c Flour
2 ts Fine sea salt
2 ts Black pepper
2 ts Dry mustard powder
2 ts Ground ginger
1 ts Ground thyme
1 ts Dried oregano
1/2 ts Ground sage
1/2 ts Cayenne pepper
1/2 ts Garlic powder
1 1/2 ts Onion powder
1/4 ts Ground cumin
Spicy Mayonnaise:
1/2 c Plain mayonnaise
2 ts Sriracha sauce or another
- favourite hot sauce
1 ts Chipotle powder or
- chili powder
Pound the chicken breasts out to an even thickness; about 1/2".
Lightly season them with salt. Mix all of the ingredients in the
flour dredge together well. I like to use a whisk in a round bottom
bowl to make sure everything is evenly mixed. A food processor also
will mix them up well. Make an egg wash by whisking together the eggs
and water. One at a time dip the breast pieces in the flour and spice
mixture, then dip quickly into the egg wash and then a final time
into the flour and spice mix, pressing the mix firmly into the meat
to get good contact.
Heat a skillet on the stove with about a half inch of canola oil
covering the bottom. You will want to carefully regulate the
temperature here so that the chicken does not brown too quickly. The
thinness of the breast meat practically guarantees that it will be
fully cooked by the time the outside is browned. I find just below
medium heat works well. I use a burner setting of about 4-1/2 out of
10 on the dial and fry them gently for about 4 or 5 minutes per side
until golden brown and crispy. You can, of course, use a deep fryer
for the chicken if you prefer. Keep the heat at 350°F until they are
golden brown, about 8 to 10 minutes.
Drain on a wire rack for 2 minutes before making the sandwiches. Use
plain mayonnaise or the spicy mayonnaise on both the un-toasted top
and bottom buns, adding just fresh lettuce to the sandwich and a
pickle slice on top. A club sandwich version adding bacon and tomato
is also excellent!
Taters:
Toss the potato wedges in the 1/4 cup milk and drain the milk off.
Toss the wedges in the remaining flour and spice mix and deep fry for
about 8 to 10 minutes or until golden brown and fully cooked.
Alternatively, you can lightly oil a cookie sheet and place the
taters on it, drizzling a little extra oil over the top. Bake in a
preheated 400°F oven for about 30 minutes. Turn them half way through
the cooking time.
