Sandwiches

Touchdown Chicken Sandwiches

Prep Time: 10 min

Cook Time: 10 min

Difficulty: Beginner

This crispy fried chicken sandwich features buttermilk- and pickle-brined chicken breasts, double-dredged and fried on the Bullseye.

Step 1: Slice your chicken breast in half and pound them out until they are 3/8 of an inch thick. Place in a medium bowl and add the buttermilk and pickle juice to the chicken. Mix well, cover and place in the fridge for 12-24 hours.
Step 2: Start your Bullseye RT-380 and set it to 400ºF with the Matador Pan added.
Step 3: Add enough cooking oil to the bottom of the pan to cover the chicken and let the oil preheat to 325ºF-375ºF degrees.
Step 4: While the oil heats up, add the flour, corn starch, Colden's Freakin' Greek Rub and baking powder to a shallow dish and combine well.
Step 5: Take the chicken out of the brine and let it drip for a second. Dredge the chicken in the flour mixture and make sure the entire piece is well-coated. Dip back into the batter and repeat the dredge process. Set the dredged chicken on to a cooling rack and let it sit for 5 minutes.
Step 6: Place the chicken ,a few pieces at a time into the oil. Flip the chicken every few minites until it's a golden brown and the internal temperature of 165ºF degrees. When the chicken is finished, place it on a cooling rack.
Step 7: To build the sandwich, spread mayo on both sides of the bun, add lettuce to the bottom bun. Place the chicken on top of the lettuce then add some pickle and the top bun. Enjoy!

Step 1: Slice your chicken breast in half and pound them out until they are 3/8 of an inch thick. Place in a medium bowl and add the buttermilk and pickle juice to the chicken. Mix well, cover and place in the fridge for 12-24 hours.
Step 2: Start your Bullseye RT-380 and set it to 400ºF with the Matador Pan added.
Step 3: Add enough cooking oil to the bottom of the pan to cover the chicken and let the oil preheat to 325ºF-375ºF degrees.
Step 4: While the oil heats up, add the flour, corn starch, Colden's Freakin' Greek Rub and baking powder to a shallow dish and combine well.
Step 5: Take the chicken out of the brine and let it drip for a second. Dredge the chicken in the flour mixture and make sure the entire piece is well-coated. Dip back into the batter and repeat the dredge process. Set the dredged chicken on to a cooling rack and let it sit for 5 minutes.
Step 6: Place the chicken ,a few pieces at a time into the oil. Flip the chicken every few minites until it's a golden brown and the internal temperature of 165ºF degrees. When the chicken is finished, place it on a cooling rack.
Step 7: To build the sandwich, spread mayo on both sides of the bun, add lettuce to the bottom bun. Place the chicken on top of the lettuce then add some pickle and the top bun. Enjoy!

Serve piled high on a toasted bun with mayo, lettuce, and pickles, and add a side of fries or slaw.