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Welsh Fried Chicken Sandwich

Updated: May 21


After making my Welsh / Buck Rarebit, I still have some chili jam and that Guinness stout cheese sauce leftovers. I figured out why not make something outta them. This is how my Welsh Fried Chicken Sandwich is born; hypothetically speaking, I just added a fried chicken to a Welsh Rarebit with some caramelized onions.



The challenge for me is how to make the fried chicken as Welsh as possible. The traditional breading of buttermilk and flour option is out. Then I thought of Fish N Chips. I was skeptical but went ahead with that idea anyway. It worked!



I was actually quite surprised that the combination works so well. Perhaps the chili jam cut thru' all that richness nicely. Or perhaps battered fried chicken is better than breaded fried chicken? Hmm... Either way, you have to give this a try to be the judge.

Ingredients:

(Make 2 sandwiches)

  • Brine:

  • Water, 60g

  • Sherry Wine, 1 TBSP

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Garlic Powder, Pinch

  • Onion Powder, Pinch

  • Dried Anchovies, 1/2 TBSP

  • Dried Shrimps, 1/2 TBSP

  • Chicken Breast Boneless Preferably with Skin, 1

  • Batter:

  • Lager Preferably UK, 100g

  • Vodka, 25g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Garlic Powder, Pinch

  • Onion Powder, Pinch

  • Baking Powder, 1/2 TBSP

  • Cornstarch, 15g

  • Unbleached All Purpose Flour, 78g

  • Rapeseed / Sunflower / Canola / Peanut Oil, 1.5 TBSP

  • Kewpie Mayo, 1/2 TBSP

  • Sandwich:

  • Grapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying

  • Sandwich Bread, 4 Slices

  • Unsalted Butter, 4 TBSP

  • Chili Jam Homemade, For Spreading

  • Guinness Cheese Sauce Homemade, For Drizzling

  • Caramelized Onions Homemade, 2 Heaped TBSP

  • Parsley Finely Chopped, Pinch

Equipment:

  • Dutch Oven

  • Food Processor

  • Spice Grinder

Directions:

  1. Please visit my "Welsh Rarebit & Buck Rarebit" for the chili jam and Guinness cheese sauce recipes.

  2. Please visit my "Pumpkin Butter Onion Tart" for the caramelized onions recipe.

  3. Prepare the Brine

  4. In a large bowl, combine water, sherry, salt, pepper, mushroom powder, garlic powder, and onion powder.

  5. Blitz anchovies and shrimp in a spice grinder until powdered, then add to the brine.

  6. Remove the skin from the chicken breast. Butterfly and slice into halves.

  7. Add the chicken to the brine, ensuring it’s fully submerged.

  8. Cover and chill in the fridge for 1 to 2 hours.

  9. Prepare the Batter

  10. In a large bowl, mix all batter ingredients until smooth. Some lumps are okay.

  11. Fry the Chicken

  12. Heat at least 3 inches of oil in a Dutch oven over medium heat.

  13. Check readiness by inserting a wooden chopstick—if bubbles form around it, the oil is hot enough.

  14. Remove chicken from the brine and dredge in the batter, shaking off excess.

  15. Gently lower into the oil away from you. Drizzle extra batter over for more crispiness.

  16. Fry until light golden brown. Remove and drain on a wire rack or paper towels.

  17. Deep fry reserved chicken skin until crispy brown. Set aside and chop finely.

  18. Fry the chicken again until deep golden brown. Drain and rest.

  19. Assemble the Sandwich

  20. Toast sandwich bread in melted butter over medium heat until golden and crisp.

  21. Blitz chili jam in a food processor if smoother texture is preferred.

  22. Spread chili jam on two slices of toasted bread.

  23. Layer with fried chicken, Guinness cheese sauce, caramelized onions, chopped parsley, and crispy chicken skin.

  24. Top with another toasted bread slice.

  25. Serve immediately while hot and melty.


Everything is well balanced...


1 word: succulent...

Recipe Video:




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