This is Wednesday, my day to be unplugged and enjoying another summer day.
QUOTE OF THE WEEK
"The truth is…everything counts. Everything. Everything we do and everything we say. Everything helps or hurts; everything adds to or takes away from someone else." ~ Countee Cullen
Last week was our grandson’s birthday week so he got to give input on the menu. He requested sandwiches and I remembered a recipe I had saved from an article in the San Francisco Chronicle when we were there last July. The article said people line up out the door for this famous chicken sandwich created by ‘Bakesale Betty’ in her blue wig. I decided it was time to give it a try.
My family was not very excited about it…especially not about the coleslaw that tops the sandwich…until they tasted it!! The chicken and coleslaw were also delicious without a bun. I consider it the ultimate endorsement that our son-in-law asked for the recipe so he could make it over the weekend.
In the newspaper article Betty said that until she experienced the queasiness of pregnancy, "I ate this once a day for five years and never got sick of it." I understand why…I found myself waiting in anticipation to eat the leftovers!
RECIPE OF THE WEEK
The recipe below was copied directly from the recipe by Alison Barakat (aka Bakesale Betty) in the SFO Chronicle. It calls for 4 chicken breasts to make 4 large sandwiches. I used a family size package of chicken breasts and cut each one in two to make sandwiches to fit on hamburger buns…make sure the buns are soft to complement the crunchy chicken and coleslaw. The coleslaw was just the right amount, I used one package of pre-shredded cabbage and canned jalapenos because of the salmonella warning…adjust how many jalapenos you use to your desired hotness. The breading was much more than I needed. I used an electric deep fryer and needed a little more oil. ENJOY!
BAKESALE BETTY’S FRIED CHICKEN SANDWICH
Serves 4
4 boneless skinless chicken breasts, about 6 oz each
Kosher salt to taste
1 quart buttermilk
The vinaigrette
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise
1/4 cup chopped parsley
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
Kosher salt
The breading
1 pound all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon kosher salt + more to taste
1 1/2 teaspoon freshly ground pepper
2 quarts vegetable oil, for frying
4 torpedo rolls sliced lengthwise
Instructions: Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
For the coleslaw: Macerate onions in red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could spatter. Bring oil up to 365 degrees, using a digital thermometer/candy thermometer to monitor the heat. Prepare the breading while waiting for oil to heat up.
In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
When the oil is at 365 degrees, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
