One of the main reasons I baked bread last week was to take my shot at the ubiquitous fried chicken sandwich. (Poor chickens.) I had to do it before the bread ran out. While cutting two Texas Toast slices I noticed that the bread gets heavier each day. It was like slicing a cinder block. I heated the slices in a skillet with butter and got to work on the chicken.
Pounding chicken breasts may be one of the most awful kitchen tasks. I whacked it a bit, and put some flour in a bag with a generous amount of Tony Chacerie’s spicy blend. Shaking the bag to blend it all, I heated some coconut oil in a dutch oven. When I dropped the breast into the oil and saw the light dusting of flour wash away, I realized I had forgotten to egg wash it.
The chicken that came out was actually good, but not IG picture perfect like those other chicken sandwiches. I had to pound another one, and this time run it through egg wash and flour in the two-step routine. Gorgeous flakes of crunch in the IG pics do not happen lightly. The new breast showed promise as bubbles sizzled around the edges.
My Texas Toast was done and set aside. The harissa ML made last week was excavated from the absurd amount of stuff in the refrigerator and mixed with the new Olive Oil mayo I’m happy to see Blue Plate offering now. (My recent olive oil mayo attempt at home was not promising.) I was planning to use some Sriracha Mayo leftover from an Atomic Burger drive-thru but that excavation failed.
When the chicken was finished I carefully piled the breast, mayo and pickles on the Texas Toast and admired the results. It’s not likely to win any Instagram contest, but it was really great in flavor.
I keep waiting to say that my chicken sandwich obsession has passed, but I don’t seem to be able to. Poor chickens.
