Inspired by the Shake Shack chicken sandwich, Ina’s has a double-fried crust and an herby buttermilk mayo sauce!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Fried Chicken Sandwiches
RECIPE COURTESY OF INA GARTEN
Total: 8 hr 45 min (includes marinating time)
Active: 45 min
Yield: 6 servings
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeno pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, recipe follows, for serving
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
Buttermilk Herb Mayo:
1 cup good mayonnaise, such as Hellmann’s
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeno, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap, and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
When ready to cook the chicken, preheat the oven to 300 degrees. Set a wire rack on a sheet pan and place them in the oven.
In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt, and 1 1/2 teaspoons black pepper and set aside.
Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350 degrees F. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
When the oil is 350 degrees F, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350 degrees F. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
To assemble, place the bottom of each bun on a plate, spread with some of the Buttermilk Herb Mayo, then a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
Buttermilk Herb Mayo:
Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.
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Barefoot Contessa’s Fried Chicken Sandwiches | Barefoot Contessa: Cook Like a Pro | Food Network
23 Replies to “Barefoot Contessa's Fried Chicken Sandwiches | Barefoot Contessa: Cook Like a Pro | Food Network”
Watching Ina cook makes me happy and comforted
Did she re-use the marinade that had raw meat in it? Is that safe to do?
Am I the only one that calls them green onions? Is everyone else calling them scallions ?????
The best Omgggg
I made this the other day, it's delicious!
????I'm watching you make the mayo, thinking it was a secret chicken brine. ???? Imagine my surprise when you pulled the chicken out of the oven!
I do like the marinade, but just don't have time for it today. Guess I'm pounding out my breasts. THANKS!
oh my lord, I want this!!
Boy, that chicken sandwich sure looks delicious! Great job, Barefoot Contessa!
my favorite cooking show in life style network when I was younger. There is something about her, that's just perfect. I love her
My spirit left my body…. AMAZING!!
i used to watch jullia child everyday. you are the new age jullia child. but no, you are the inna. its like you have continued he legacy. really , just a pleasure and please dont stop
Martins potato rolls ???? ????
Been watching her since I was 13. Such a sweet soothing voice ????
Everything the Contessa prepares looks sumptuous- I will make this recipe tomorrow for my family! I love you Ina Garden , you are super!!! Love ya….
Everyone repent confess your sins and live for god
Herb mayo? I’m pretty sure she meant ranch dressing lol
Cool yall stay safe
Like guy fieri always said shut the front door it's ina garten's barefoot contessa cooking on food network
https://youtu.be/C12O1Xvzgq8 Fried chicken sandwich
Thaks ina for ur recipe deliciius i looks love from indonesia❤????????
I’m sure she’d be the first to disagree, but she is flawless.
The Food Network has morphed into the 24/7 playground for the homophobic bigot, walking doucheketeer that is guy fieri.
I’ll take Ina’s welcoming kindness, not to mention her glorious recipes, any day!
Very depressing person….
This show about food makes me hungry.
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