Welsh Fried Chicken Sandwich
- Daniel
- Nov 27, 2022
- 3 min read
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:
Please visit my "Welsh Rarebit & Buck Rarebit" for the chili jam and Guinness cheese sauce recipes.
Please visit my "Pumpkin Butter Onion Tart" for the caramelized onions recipe.
Prepare the Brine
In a large bowl, combine water, sherry, salt, pepper, mushroom powder, garlic powder, and onion powder.
Blitz anchovies and shrimp in a spice grinder until powdered, then add to the brine.
Remove the skin from the chicken breast. Butterfly and slice into halves.
Add the chicken to the brine, ensuring it’s fully submerged.
Cover and chill in the fridge for 1 to 2 hours.
Prepare the Batter
In a large bowl, mix all batter ingredients until smooth. Some lumps are okay.
Fry the Chicken
Heat at least 3 inches of oil in a Dutch oven over medium heat.
Check readiness by inserting a wooden chopstick—if bubbles form around it, the oil is hot enough.
Remove chicken from the brine and dredge in the batter, shaking off excess.
Gently lower into the oil away from you. Drizzle extra batter over for more crispiness.
Fry until light golden brown. Remove and drain on a wire rack or paper towels.
Deep fry reserved chicken skin until crispy brown. Set aside and chop finely.
Fry the chicken again until deep golden brown. Drain and rest.
Assemble the Sandwich
Toast sandwich bread in melted butter over medium heat until golden and crisp.
Blitz chili jam in a food processor if smoother texture is preferred.
Spread chili jam on two slices of toasted bread.
Layer with fried chicken, Guinness cheese sauce, caramelized onions, chopped parsley, and crispy chicken skin.
Top with another toasted bread slice.
Serve immediately while hot and melty.

Everything is well balanced...

1 word: succulent...
Comentarios