HEALTHY CHICKEN SANDWICH RECIPE RECIPES

Steps:

• Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
• In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
• Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
• Bake for about 20 mins until golden and the cake springs back when pressed.
• Turn onto a cooling rack and leave to cool completely.
• To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
• Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
• Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Steps:

• Brine the chicken: For smaller chicken breasts, pound out the thicker end of the breast with a mallet or rolling pin until it is about ½” thick. Slice the breast in half into 2, 4 ounce portions. For larger chicken breasts, lay the single piece flay on a cutting board, holding your knife parallel to the cutting board, and slice the chicken through the center as evenly as possible, butterflying the breast open. Separate the 2 halves and cut each into 4-ounce portions. In a plastic container with a lid, combine buttermilk, cayenne pepper sauce, smoked paprika, garlic powder, pepper, and onion powder and whisk to combine. Submerge the chicken pieces in the marinade and cover the container. Refrigerate  for at least 1 hour, or up to overnight. After the chicken has marinated, remove from the refrigerator and let sit at room temperature for 15 minutes.   Make the spicy mayo: In a small bowl, combine all the ingredients. Cover and refrigerate until ready to use. (This gets better as time passes.) Make the flour dredge: In a small shallow dish or small bowl, whisk the ingredients until combined. Drizzle 3-4 tablespoons of the batter into the flour dredge, and work it n with your fingers. In a large heavy-bottomed Dutch oven with a candy thermometer attached, heat shortening over medium heat until it reaches 310 degrees°. Then turn the heat to medium high. When the temperature reaches 340 degrees°, dip each piece of chicken (working quickly) into the batter and then straight into the flour dredge. Toss or shake the chicken in the flour, making sure that the chicken is fully coated with extra flour/batter bits. Add battered chicken to the oil. After you drop the chicken in the oil, adjust the heat to medium high. The temperature should drop almost immediately, easily getting as low as 315°. (Be sure to regulate the temperature so that the oil doesn’t get lower than that.) Fry the chicken, flipping occasionally, until the crust is completely golden  and the chicken has cooked through, about 6-7 minutes. Keep a close eye on the temperature as it will begin to climb again in the final few minutes; don’t let it get above 350 degrees. Once cooked, transfer the chicken to a clean baking sheet, and keep warm in an oven set to 200°. Heat a brioche bun in the microwave for 10 seconds. (Popeyes does not toast their buns.) Spread a layer of spicy mayo on each side, and add 3 pickle slices to the bottom bun.  Add a piece of fried chicken, sandwich with a top bun, and serve.