Crispy Chicken Sandwich
Morning everyone. How are you today?
Coming up with yummy things to feed my family is one of the things I love to do most. It is such a great feeling to know that not only are they getting a wholesome homemade meal, they actually like it. Might I even say love it?
That is definitely what happened with these little babies here. You normally hear of chicken and waffles with a sweet syrup or drizzle. I thought, hey, no good gluten free bread, why not use waffles to make a sandwich. Good job Ange. I get a gold star for this one.
This chicken has the most flavorful crust, it only needed a little mayo, and some greens. So. Darn. Good.
Crispy Fried Chicken Sandwich
- 2 lbs boneless skinless chicken breast or thighs
For the milk soak:
- 2 cups oat milk
- 4 Tbsp rice wine vinegar
- 1 tsp Seasoned Salt Mix
- Hot sauce to taste
Egg mixture:
- 2 eggs, whisked
- 1 cup reserved milk mixture
For the dry mix:
- 2 cups cassava flour
- 1 tsp Seasoned Salt Mix
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp oregano
- 1 batch of Waffles to serve chicken
In a large bowl, combine oat milk, vinegar, 1 tsp salt and hot sauce. Mix well, add chicken. Let soak 4 hours or longer.
Whisk eggs in medium bowl, add in 1 cup of liquid chicken has been soaking in.
In large bowl, mix cassava flour, salt, garlic, onion and oregano. Mix well.
Take chicken from milk, coat in flour, then into egg mixture, then back in flour. Repeat until all of the chicken has been coated.
Let rest in refrigerator 1 hour. The flour coating will set up nicely to create the crust when frying.
Heat a pan on medium-high with good frying olive oil. Once hot, fry chicken 4-5 minutes per side until cooked through. Transfer to paper towel to drain excess oil.
Serve on waffles, or your favorite gluten free bread.
Enjoy!
Do you have a favorite chicken sandwich? Leave a comment below, or tag us on Instagram @Anges_Table. We love hearing from you.