Buttermilk Fried Chicken Sandwich
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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 40min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 6g||30%|
|Total Carbs 97g||35%|
|Dietary Fiber 3g||11%|
|Vitamin A 10%|
|Vitamin C 4%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 cups cultured buttermilk
1 tbsp. Louisiana style hot sauce
4 sprigs thyme
1 clove garlic
1 tsp. kosher salt + 1 tbsp.
1/2 tsp. cracked black pepper
3 cups flour
1 tbsp. baking powder
2 tsp. granulated garlic
1 tsp. ground cumin
1/4 cup cold water
4 brioche buns
1/2 cup mayonnaise
1/4 cup honey
8 thinly sliced dill pickles
2 tbsp. vegetable oil
2 cups seasoned bread crumbs
Whisk together buttermilk, hot sauce, thyme, garlic clove, 1 tsp. salt, and ½ tsp. black pepper and place into a large sealable plastic bag.
Place chicken breasts into the bag with the marinade, seal, and refrigerate for at least 4 hours, up to 24 hours.
Whisk together flour, 1 tbsp. salt, baking powder, garlic, cumin and breadcrumbs to create dry breading. In a separate bowl whisk together eggs and water, set aside. After marinating, remove chicken from marinade and pat dry with a paper towel.
Press the chicken breast into the seasoned flour, evenly coat and shake off excess. Then submerge chicken breast into the egg wash and then into the seasoned breadcrumbs. Firmly press the chicken breast into the breading on both sides to get as much breading adhesion as possible. Place onto a sheet tray that is dusted with seasoned flour, and place into the refrigerator for at least 15 minutes.
Preheat the air fryer to 360°F. Brush the breaded chicken lightly with 2 tbsp. of vegetable oil or use a vegetable oil pan spray for a couple spritzes. Place in single layer in preheated air fryer, if there’s not enough room, cook in batches. Chicken is done when meat thermometer inserted in center reaches 170°F. Drain on wire rack to keep chicken crispy.
Mix together mayonnaise and honey to create honey-mayo. Place two pickle slices on each toasted bun, followed by the crispy chicken breasts and drizzle with honey-mayo.
Air Fryer Buttermilk Fried Chicken SandwichAdd Your Comment