FRIED CHICKEN Sandwich with Fermented Kimchi Pickles | Makin' It! | Brad Leone
334.5 هزار بار بازدید -
12 ماه پیش
-
We Clevelanded up with the
We Clevelanded up with the folks at Cleveland Kitchen to bring you this hot tasty freshly-fried pickly tangy crunchy fried chicken sandwich with some zing zang sauce. DO TRY THIS AT HOME!
Some practical/safety tips on frying chicken:
✅ Put a lid or a sheet pan to cover your cast iron when you’re not frying stuff since the oil is spittin’ hot #safetyfirst!
✅ Use a thermometer in your oil to make sure it’s about 350 degrees
✅ The oil will lose some heat once you add the chicken, so keep watching the thermometer in case you need to turn it up
✅ After about 10 minutes, check to see if the bubbles in your oil have diminished a lot — that’s an indicator that the chicken is cooked through
✅ Use a meat thermometer to make sure your internal chicken temp is 📛165 degrees minimum📛 (you can’t really put the genie back in the frying pan)
Cleveland yourself on over to www.clevelandkitchen.com/ to check out what they have, and find the nearest grocery store that carries it.
INGREDIENTS:
🥪 The sammich:
Chicken breasts and chicken thighs (pre-swolted overnight)
Cleveland Kitchen Kimchi Pickles
Kaiser rolls
Tomato
Dried Oregano
Brad’s one-of-a-kind zing zang sauce (below)
🥪 The Wet Dredge:
Buttermilk — about 28 ounces
A few bloops of the spicy pickle juice
Mustard powder — half a tablespoon
Ground coriander— boutta tablespoon
Chili powder — boutta tablespoon
Fresh ground black pep— 17 cranks
Smoked paprika — 1/2 tablespoon
(Optional) hot sesame oil — couple of dabs, probs won’t do anything
🥪 The Dry Dredge:
Panko bread crumbs
All-purpose flour
Rice flour
Black pep
🥪 The fry:
Peanut oil in a cast iron at 350F
🥪 Zing Zang Sauce:
Cleveland kitchen kimchi pickles & good stuff, chopped up — boutta cup
Mayo - boutta quarter cup
Smoked paprika — couple taps (2 teaspoons?)
Chapters:
0:00 Intro and Ingredients
4:06 Part 1 - The Wet Dredge
8:44 Part 2 - The Dry Dredge
11:20 Part 3 - The Sauce ( Swoss )
13:20 Part 4 - The Dredging
14:03 Part 5 - The Fry
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Shot by: Ian Deveau
Edited by: Hobson Feltus
Produced by: Brad Leone, Carolyn Gagnon, Ian Deveau, and Hobson Feltus
Local Legends and Makin' It Theme Music | Harrison Menzel
Logo Design | Dylan Schmitz
FRIED CHICKEN Sandwich with Fermented Kimchi Pickles | Makin' It! | Brad Leone
MB01LHU
12 ماه پیش
در تاریخ 1402/07/12 منتشر شده
است.
334,584
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