Federal Donuts' Fried Chicken Sandwich
- 1 tablespoon onion powder
- ½ tablespoon mustard powder
- ½ teaspoon kosher salt plus 1 tablespoon, divided use
- 4 chicken breasts, about 4 ounces each
- 1 cup cornstarch
- ½ cup flour
- ½ cup cold water
- 4 cups oil
- ½ cup mayonnaise
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 4 potato rolls
- 4 slices American cheese
- 1 cup dill pickle chips
- 1 tablespoon buttermilk ranch seasoning
Combine onion powder, mustard powder and ½ teaspoon kosher salt. Season chicken.
Mix together cornstarch, flour, remaining salt and water until smooth. Dip chicken breasts in batter and fry in oil preheated to 300 F for 3 minutes.
Let chicken rest on cooling rack, 20 minutes. Increase oil temperature to 350 F and cook chicken again for about 3 more minutes or until golden brown and cooked through.
Combine mayo, hot sauce and cayenne. To plate, line bottom of potato roll with 4 to 5 dill pickle chips. Season cooked chicken breast with buttermilk ranch seasoning and place on top of pickles. Drizzle with mayo hot sauce, add 1 slice of American cheese and top half of bun. Makes 4 servings.
Chef Matthew Fein; Federal Donuts, Philadelphia