FRIED CHICKEN SANDWICH RECIPE (with Potato Bun and Buttermilk Ranch)

hey what's up a fried chicken sandwich is probably my favorite sandwich of all time besides a cheeseburger which is also a sandwich today i'm going to show you how to make every part of what i would consider to be a perfect fried chicken sandwich we're going to make a new and improved version of my classic potato roll we're going to crisp the chicken and of course we're going to make a tangy zippy buttermilk dressing all in the pursuit of making something that is so much better than anything you can get from the drive-through to get started on the potato bun for this sandwich i'm gonna grab my stand mixer and into the bowl of that measure 125 grams of warm water three grams of yeast 45 grams of melted butter and of course 75 grams of potatoes to make these i took two fully peeled yukon gold potatoes and wrapped them in a double layer of foil i loaded them into a hot oven and baked them for about one hour or until they are completely tender throughout and can be mashed up with no effort from there i recommend using a potato ricer to get them into a bun friendly texture and that's that let these cool off to around room temperature before you mix them in behind that goes 35 grams of sugar 300 grams of all-purpose flour mine is 11.7 percent protein and then five grams of salt the dough hook attachment is gonna go on and now i'm gonna mix this on low speed for three minutes or so or until everything in this bowl is well combined from there the mixture is gonna go up to medium high speed and i'm gonna continue to mix this for an additional five to six minutes and i want to mention this is a 2.0 version of the potato roll from the chicken salad video i made that 1.0 version hundreds of times in the restaurant and it served me very well but i wanted to see if i could take the squishiness of this bun to the next level so i upped the amount of butter and took out the eggs and as you're going to see later in this video it worked after six minutes of mixing on a high speed this dough should be well developed and quite strong when you have a dough with this much butter and potato in it it takes a little bit of extra work to get it fully strengthened in the bowl so make sure yours survives a solid pull and tug like this one it shouldn't shear or tear apart now the lid is going to go on and let this ferment at room temperature for 90 minutes while that rises we need to take our first step towards fried chicken meat wise i've chosen to go with the indestructible chicken dye for this sandwich because it's basically impossible to dry out and it has tons of chicken flavor i'm gonna remove any random chunk of skin or excessive fat real quick before i get started as that won't be great to snap into when we fry this later on and then i'm gonna season these with some salt i tried a few methods to get these properly seasoned i marinated them in buttermilk i brined them in a water salt solution and both were not as good as just simply hitting them with salt and letting them cure once these are seasoned with salt on both sides like this i'm going to throw them into the fridge and let them cure up for two hours back to the bundo this thing's been rising for about 90 minutes and as you can see it hasn't grown much but it's visibly gassy and that's exactly what we're looking for the enrichments that we added earlier in the form of sugar butter and potatoes always keep a dough like this from doubling in size to shape these into buns i'm going to hit my cutting board with just a whisper of flour and then flip out my dough i'm going to also grab my gram scale to make sure that these are all the same size and then using my dough card i'm going to divide these into roughly six 100 gram size pieces to proof these i'm gonna grab a sheet tray line with parchment paper i'm gonna hit that with a drip of oil spread that edge to edge now to get these into tiny little buns i like to fold the sides in real quick for a more evenly shaped starting point then i'm gonna flip it over and use the tips of my fingers in the palm of my hand to roll and tuck the dough as you can see the top's getting stretched more taut while the bottom is getting rolled under and turned into a tight little seam that kind of looks like a butthole there we go it's strong and bouncy and it looks very good once i have six of these things rolled up tight and evenly spaced on a sheet tray i'm gonna cover them with another sheet tray turned upside down and proof them on the counter for 45 minutes to an hour and just make sure that it's warm in your place these will go pretty slow if your house is cold after that 45 minutes these little bun bbs have more than doubled the dough looks soft but strong and when i give them a poke they bounce back just a little bit before we bake these i'm gonna hit these liberally with some egg wash that's gonna make the tops nice and shiny and to make that egg wash at just one whole egg and about two teaspoons of water stirred up and then i'm gonna gently and thoroughly brush this all over the buns once all six buns are covered in eggs i'm gonna load them into a preheated 400 degree oven and i say it often but bake these dark you guys i've seen some beautiful but under baked items out on instagram lately and don't be shy is all i'm saying bake it dark after about 15 minutes at a 400 degree oven or 204 degrees celsius these potato rolls are fully baked and they smell very good version 2.0 like i said is so squishy and tender and just a little bit sweet now i'm going to set these off to the side to cool just a little bit while we get everything else for this sandwich sorted out next up i need to grab some buttermilk this is one of my all-time favorite ingredients it has it all it's tangy it's tart and it's overall just really fun in my opinion now to turn this buttermilk into sandwich ready ranch dressing into a high sided container i'm going to measure 75 grams of buttermilk 60 grams of sour cream one yolk from an egg 15 grams of lemon juice a half of a peeled garlic 25 grams of shallots rinsed under cold water to take that edge off five grams of salt and also grab 300 grams of neutral oil like canola or vegetable oil and even a light colored non-extra virgin olive oil will work now i'm gonna spin everything up to combine with my immersion blender real quick and then working slowly at first i'm gonna start to drizzle in that oil while the blender is still spinning this dressing by the way is not just for sandwiches feel free to dunk a carrot stick in there if you're feeling healthy or a pizza crust if you like pizza once the oil is fully spun in we're going to take a quick look as you can see it's still a little bit saucy and it's definitely not as thick as plain mayo that's going to be perfect for this sandwich one last move to make this sauce incredibly professional i'm going to mince roughly 10 grams each of fresh chives and fresh dill and run my knife through them a few times and once we got those mints in that goes we're going to stir it up and wow beautiful tangy zippy herbal ranch dressing the lid's going to go on and into the fridge until we're ready for our sandwich two more quick shout outs that are garnish related before we finish off this chicken first make sure to have some iceberg lettuce at the ready and make sure that it's properly shredded like as finely as you can razor thin shredded lettuce second we need some sliced dill pickles these are claussen brands because they're nice and snappy and i am slicing them relatively thick but we don't just need to stick to dill pickles here a simple bread and butter pickle chip on a fried chicken sandwich is a cheap thrill that is also very worthy of our consideration okay chicken time to make the breading for this chicken i'm going to keep it relatively simple so into the bowl goes 280 grams of all-purpose flour 5 grams of salt 5 grams of black pepper 6 grams of garlic powder 6 grams of onion powder 3 grams of baking soda 5 grams of paprika and 3-5 grams of cayenne pepper but that's kind of up to you depending on how crazy you're looking to get tonight i'm going to whisk that up to combine real quick and now i'm going to grab the chicken thighs from the refrigerator and they've been curing for about two hours they're well seasoned now and ready to rip the setup to get these breaded is very simple i've got some plain buttermilk and some plain all-purpose flour here at the ready and of course our seasoned flour last step is to add some buttermilk into that seasoned flour probably about a quarter cup i'm gonna whisk that up to combine real quick and adding this moisture is essential for success now we have plenty of craggy pebbles ready to stick to the chicken and create at least a 2x improvement on crunchiness now the chicken goes into the flour first that's so the buttermilk doesn't just run off the flesh then it goes into the buttermilk behind that we're going to throw it into the seasoned flour crags that we just made toss it up to coat fluff it up sprinkle it on top whatever you need to do to get proper coverage once it's looking well coated we're going to shake that off a little bit and then throw it back on the sheet tray with the rest of the crew i'm going to repeat that flour buttermilk season flour routine for the rest of these thighs and once these are covered i'm going to grab my ratty old dutch oven and get this thing rolling on the stove in goes about two quarts of neutral oil and once the oil is in the pot i'm going to turn the burner down to medium heat it's just much safer to heat large volumes of oil slower like this and once the oil in this pot is heated to about 350 degrees fahrenheit or 170 degrees celsius in goes my chicken and you'll notice i'm laying these away for myself to prevent a splash situation chef bry is an advocate for home oil safety and if you have kids running around make sure they're in their play pens or in their bunk beds or whatever because brian cares about the kids guys now i'm cooking two chicken pieces at a time you can go for up to four if you like but four looks kind of bad on camera and it will probably cool the oil down a little bit too much so two it is for me after 30 seconds or so i like to gently move these chickens in there to make sure that there's no stickage to each other or the bottom of the pot after about six minutes or so in the oil these are looking deeply golden brown and now i'm going to scoop them out carefully with my spider and set up on my wire rack to drain while i drop the next round of thighs let's take a closer look at this finished chicken though as you can see these are perfectly coated with just the right amount of crispy breading it's just enough to compliment that rich juicy chicken thigh in there now to make a fried chicken sandwich of course we need to start with the bun i'm gonna grab one of these squishy potato rolls cut it in half and then fry it cut side down and a little bit of butter until it's golden brown and just a little crisp like this quick mention feel free to buy a high quality soft brioche from the grocery store and just make the chicken and the sauce this brand of buns or something close to it is it available at most grocery stores and i highly recommend it these worked really great for the smash burgers a lot of you guys gave me great feedback on that recipe and it will make a great chicken sandwich i highly recommend it back to the sandwich i like to start with just a hit of plain mayo on the bottom this acts as sandwich glue but also mayo and fried chicken reminds me of wendy's crispy chicken sandwich and that thing's an absolute legend next down is pickles shingled with care and then on top of those of course is the fried chicken and this thing is already looking insane now a strong dollop of buttermilk ranch maybe three tablespoons or so a lot basically and then finally some cold crispy shredded iceberg lettuce the top bun gets a little bit more sandwich glue and now i'm gonna give it a little squish as you can see at home we can make something super special and unique that absolutely dwarfs anything that we have to go wait in line for or get from a drive-through it's incredibly special i'm so excited let's eat this thing [Music] before we get out of here i just want to say a huge thank you to everybody who supports this channel on kofi and if you guys like this video please give it a like let me know down in the comments what you think about this sandwich what is your favorite chicken sandwich where do you get it how do you make it i want to know as always guys thank you so much for your time and attention thank you for sticking around to the end and we'll see you next time

Channel: Brian Lagerstrom

Views: 333,774

Keywords: fried chicken sandwich recipe, chicken sandwich, homemade fried chicken sandwich, fried chicken sandwich from scratch, best chicken sandwich recipe, chicken sandwich recipe, shake shack chicken sandwich, hot chick'n, crispy fried chicken sandwich, buttermilk fried chicken, buttermilk fried chicken recipe, homemade shake shack chicken, chicken, potato bun, homemade potato bun, homemade buttermilk ranch, buttermilk ranch recipe, weeds and sardines, brian lagerstrom

Id: uyhneFLiOos

Length: 10min 3sec (603 seconds)

Published: Thu Apr 29 2021