For all those moments when you don’t remember, and feel all the feelings, there is chicken. Because crispy, juicy and super tasty chicken will never let you down. In this video, Carla Lalli Music, known for Bon Appetit, explains in great detail how to master the holy trinity of always crispy chicken at home. Make the most delicious chicken sandwich with it or eat it straight away: up to you!
‘Everybody loves a chicken cutlet’ is a statement that we fully support at Culy. It is also the name of this recipe, because modest is not exactly Carla ‘s middle name . And you don’t have to, because man man man, this recipe is good!
Look, says Carla, the ultimate crispy chicken is super juicy, super crispy, and super flavorful. On the other hand, take a bite of a less successful chicken cutlet and you will taste the shortcomings on exactly the same fronts: the chicken tastes dry, crumbly and bland. Nobody wants that! So in this video Carla shows how it’s done.
In addition, she gives the recipe for her spicy creamy sauce from her new cookbook That Sounds So Good (more about this on Culy soon), and combines all the elements into a crispy chicken sandwich that we want to make today. Hold on tight, here it comes!
This is how you make the best sandwich with crispy chicken
1. Go for chicken thigh
Because chicken thigh (boneless) is so much juicier than chicken breast! You just have to flatten it between two pieces of plastic wrap so that the chicken cooks evenly on all sides. So it’s not about how thin you make the chicken cutlet. More important is the consistent thickness.
Here’s the trick: potato starch, according to Carla, ensures that the crispy breading layer sticks perfectly to the chicken, because there is nothing more annoying than a chicken that loses its breading layer during eating. The most convenient is to make a kind of conveyor belt from all parts so that you can quickly bread the chicken.
First dip the flattened chicken thigh in the potato starch (make sure everything is covered), then in the beaten egg yolks and finish with a good layer of panko (press it down). Don’t forget to season each part well with salt and pepper, and a little garlic powder on the chicken itself. After a lot of test rounds, it turned out to be the best combination.
3. Fry time
Deep-fry the breaded chicken in a neutral oil, such as sunflower, canola or peanut oil. Have a baking tray ready with a rack and kitchen paper so that the chicken can drain and get extra crispy. It is best to use a wider pan with a high edge for deep-frying, so that any oil splashes do not stand a chance.
Salt the chicken cutlet again after frying, because you lose some of the flavor during frying.
4. Creamy spicy sauce
Taken from Nobu the Cookbook , Carla has made her own version of the creamy spicy sauce or was it spicy creamy sauce? In any case, it contains Greek yogurt with soy sauce, rice wine vinegar, sambal oelek, kewpie mayonnaise (including MSG), salt, sugar and sesame oil. This seems like the kind of sauce you want to spread on everything. From sandwiches to noodles and as a creamy salad dressing on the days when you want to go a little healthier.
5. Crispy cabbage
More cccccrrrrrunch! Season the cabbage with salt and ordinary vinegar for a spicy sour taste. You can also add pickle and onion, you can, but you don’t have to.
6. Build the Chicken Sandwich
Spread a layer of creamy spicy sauce on the top and bottom of a brioche bun (hamburger bun), place the crispy chicken on top and divide the cabbage over it as a topping. Yum! That Sounds So Good!