BEER-BATTERED CHICKEN SANDWICH

 

You will need :

¼ cup kosher salt

2 tablespoons firmly packed light brown sugar

3 cups water

1 white onion, sliced

2 cups ice

6 boneless, skinless chicken breasts

Peanut oil, for frying

2 cups all-purpose flour

2 teaspoons cayenne pepper

1 teaspoon salt

2 cups brown ale beer

Lime Slaw (recipe follows), for serving

6 sesame seed buns

In a medium pot, consolidate the fit salt, sugar, and water over medium-low warmth and speed until the salt breaks up. Expel from the warmth and blend in the onion and the ice. Place the chicken in an expansive zip-top pack. Once the salt water has cooled and the ice has dissolved, pour over the chicken, seal the pack, and refrigerate for 5 to 6 hours.

 

In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 335°F. Prepare two rimmed baking sheets with a wire rack on each pan.

Remove the chicken from the brine, drain, and discard the brine.

In a bowl, whisk together the flour, cayenne pepper, salt, and beer.

Plunge the greater part of the chicken pieces in the hitter and exchange to one of the readied heating sheets to enable the abundance player to trickle. Contingent upon the span of your fryer, you may need to sear in two bunches. Painstakingly put the chicken in the hot oil and sear for 10 to 13 minutes, or until the point that brilliant dark colored and squeezes run clear. Keep up a browning temperature of 320°F to 325°F. Deplete the chicken on the spotless wire rack.

Top the fried chicken with the slaw and serve in the sesame seed buns.