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Beer Battered Chicken Sandwich with Lime Coleslaw
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Serves 6
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Ingredients:
6 Boneless Skinless Chicken Breasts
2 Cups All-Purpose Flour
2 Tsp Cayenne Pepper
1 Tsp Kosher Salt
2 Cups Brown Ale Beer
Canola, Vegetable, or Peanut Oil, for frying
Lime Coleslaw, for serving
6 Kaiser Rolls, Sesame Seed Buns, or Burger Buns
In a deep fryer (following deep fryer guidelines) or large, deep stockpot, heat 3 inches of oil over high heat to 350°F. Prepare two rimmed baking sheets with a wire rack on each pan.
In a bowl, whisk together the flour, cayenne pepper, salt, and beer.
Remove chicken from refrigeration and let stand for 30 minutes prior to battering.
Dip to coat all of the chicken pieces in the batter and transfer to one of the prepared baking sheets to allow the excess batter to drip.
Fry chicken in batches to not over crowd in the deep fryer or pan. Place the chicken in the hot oil and fry for 8 to 10 minutes, or until golden brown, be careful to not over brown the chicken.
Drain the chicken on the clean wire rack and place in 325 degree oven until chicken breast reaches an internal temperature of 165 degrees.
Top the fried chicken with the slaw and serve in the sesame seed buns.
Lime Coleslaw
1/3 Cup Mayonnaise
1/2 Cup White Wine Vinegar
3 Tbsp Dijon Mustard
3 Tbsp Sugar
Zest of 1 Lime
1/4 Tsp Kosher Salt
1/4 Tsp Freshly Ground Pepper
2 10 oz Packages Angel Hair Coleslaw, finely shredded green cabbage
1/2 Red Onion, sliced into thin strips
2/3 Cup Shredded Carrots
3 Tbsp Italian Parsley, chopped
In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, lime zest, salt, and pepper.
Add the coleslaw, onion, carrot, and parsley to the bowl and toss to coat with the dressing.
Serve immediately, we serve on the sandwich but you may serve as a side dish.
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2 10 oz Packages Angel Hair Coleslaw, finely shredded green cabbage
1/2 Red Onion, sliced into thin strips
2/3 Cup Shredded Carrots
3 Tbsp Italian Parsley, chopped
Directions:
In a deep fryer (following deep fryer guidelines) or large, deep stockpot, heat 3 inches of oil over high heat to 350°F. Prepare two rimmed baking sheets with a wire rack on each pan.
In a bowl, whisk together the flour, cayenne pepper, salt, and beer.
Remove chicken from refrigeration and let stand for 30 minutes prior to battering.
Dip to coat all of the chicken pieces in the batter and transfer to one of the prepared baking sheets to allow the excess batter to drip.
Fry chicken in batches to not over crowd in the deep fryer or pan. Place the chicken in the hot oil and fry for 8 to 10 minutes, or until golden brown, be careful to not over brown the chicken.
Drain the chicken on the clean wire rack and place in 325 degree oven until chicken breast reaches an internal temperature of 165 degrees.
Top the fried chicken with the slaw and serve in the sesame seed buns.
Lime Coleslaw
In a large mixing bowl, whisk together the mayonnaise, vinegar, mustard, sugar, lime zest, salt, and pepper.
Add the coleslaw, onion, carrot, and parsley to the bowl and toss to coat with the dressing.
Serve immediately, we serve on the sandwich but you may serve as a side dish.
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