Ingredients
1 whole chicken, broken down (we can do it for you!)
4 oz Essex St. Feta in brine
1 cup water
3 cups AP flour
1 tbsp cornstarch
2 tbsp NY Shuk shawarma spice blend
2 tbsp NY Shuk Signature Harissa
1 tsp salt
1 tsp pepper
2 cups full-fat buttermilk
1 egg
1/2 cup mayo
4 F44 house made hamburger buns, lightly toasted.
Ultra-crispy on the outside, and supremely juicy on the inside, this feta-brined fried chicken sandwich is going to rock your world. Brining— which basically means to soak in a salt solution— ensures that meat stays moist and flavorful, a big reason why this fried chicken sandwich is one of the best we’ve ever had. There. We said it. We utilize some of our favorite products: NY Shuk’s incredible shawarma spice blend and beautiful harissa.
Directions:
The day before, combine 4 ounces feta + brine, 2 tsp salt, and one cup water in a blender, and blend until smooth. Place chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
Remove chicken from brine, transfer to a paper towel or towel lined tray. Remove the skin! Pat chicken VERY DRY with paper towels, and let rest for 15-20 minutes. This is safe, we promise. You can use the breasts, thighs, or all four!
Time to dredge! Dredging the chicken is where you create the crispy crunchy coating. Our dry dredge is a mix of flour, NY SHUK harissa spice blend, and salt, pepper, and cornstarch. Our wet mixture is a combination of beaten egg and buttermilk.
Toss your chicken pieces, (one at a time) into the dry mix, shaking off excess, then into the wet, and right back into the dry. Really get in there, down and dirty! You want all of that crunchy texture. This is what dreams are made of, okay…
Once you’ve coated your chicken breasts and thighs, it’s time to fry! In a large pot or deep pan heat up 3-4 cups oil to 180C/356F. Place in piece at a time and fry for 3-4 min each side, or until deep golden and crunchy. The internal temp of the chicken should reach 75C/165. (Your oil might reduce in temp after each piece, make sure to fry at 356F, each time)
Mix together mayo and NY Shuk signature harissa in a small bowl (50/50 ratio, or as spicy as you like!)
Toast your hamburger buns, slather with harissa mayo, and assemble with thick tomatoes or local lettuces!
