Grant Jones from East Hampton Sandwich Company joins Good Day to cook up some spicy fried chicken goodness.
Famous Hot Birdie
4 Pieces Toasted Ciabatta Roll
4 Pieces Spicy Fried Chicken *
4 Ounces Ghost Pepper Mayo*
8 Slices DeMill Sharp Cheddar
4 Ounces Fresh Arugula
4 Ounces Shredded Purple Cabbage
2 Ounces White Balsamic Slaw Dressing*
4 Ounces Sweet Cayenne Corn Relish*
6 Ounces Serrano Ranch Dressing*
Toast ciabatta w/ butter on a 400-degree flat top. Bread & fry one piece spicy fried chicken breast. Spread ½ ounce ghost pepper aioli on top & bottom ciabatta bun. In order, ¼ ounce arugula, one piece of spicy fried chicken breast & two pieces Demill sharp cheddar on bottom bun. In order, ½ ounce sweet cayenne corn relish then ½ ounce fresh mixed white balsamic & red cabbage slaw. Assemble sandwich, serve w/ chips of fries & a side of serrano ranch dressing.
Spicy Fried Chicken
4 Pieces Chicken Breast Scallopini
2 TBSP Garlic Powder
2 TBSP Crushed Red Pepper
4 Cups East Hampton Seasoned Fry Flour
2 Cups Buttermilk
½ Cup Cholula Hot Sauce
Coat chicken breast w/ garlic powder and crushed red pepper. Combine buttermilk and cholula and mix well. Submerge chicken breast in buttermilk mixture. Drain excess buttermilk and go into fry flour and coat thoroughly, packing the fry flour into the chicken breast. Fry chicken breast at 350-degrees until cooked through & a crispy golden brown.
Ghost Pepper Mayo
3 Cups Mayonnaise
3 Cups Ghost Pepper Hot Sauce
Combine mayonnaise & hot sauce in a mixing bowl & stir until thoroughly combined. Store in appropriate container. Label, date, rotate & refrigerate.
Sweet Cayenne Corn Relish
4 Cups Fresh Shucked Corn
½ Red Onion, Small Dice
2 Cups Blistered Shishito Peppers, Diced
½ Cup Cilantro, Fresh Shopped
1 Cup Red Bell Pepper, Small Dice
2 TBSP Granulated Sugar
1 ½ TBSP Garlic Powder
2 tsp Cayenne Pepper
1 TBSP Salt
Saute corn, diced onion, red bell pepper & blistered shishito peppers for two minutes. Season w/ salt, garlic powder, sugar and cayenne. Allow mixture to cool & toss w/ cilantro. Store in appropriate container, label, date, rotate & refrigerate.
Serrano Ranch Dressing
4 Cups Ranch Dressing
½ Cup Roasted Serrano Peppers, Peeled & Seeded
Combine all ingredients in a robo-coup or blender & blend until thoroughly combined. Store in an appropriate container, label date, rotate & refrigerate.
White Balsamic Slaw Dressing
2 Cups 80/20 Blended Oil
2 Cups White Balsamic Vinegar
1 Cup East Hampton Mojo Sauce
Combine white balsamic vinegar & East Hampton mojo sauce in a blender & blend on high. Slowly drizzle in blended oil until thoroughly combined & emulsified. Store in appropriate container, label, date, rotate & refrigerate.