It took four years and thousands of sandwiches for Kyle Noonan of Mutts Canine Cantina to create what he thinks is the perfect chicken sandwich. He joins Good Day to share the recipe.
Mutts Original Chicken Sandwich
Chicken Breast, butterflied
Dill Pickle Chips
Coat the chicken in the dredge on all sides. Pat off excess flour.
Fully submerge the dredged cutlet in the wash making sure all dredge is soaked in the wash.
Return the chicken back to the dredge once more and coat all sides with a thin layer of dredge.
*The second layer of dredge should appear dry on the surface of the chicken.
Deep fry at 350 degrees until the cutlet is firm and fully cooked to 165 degrees and the breading is crisp and golden brown, about 3 minutes.
Meanwhile, brush the interior of each bun slice with melted butter and cook on a 350-degree flat top griddle for 3 minutes, until the interior of the bun is golden brown and the bun is fully warmed through.
Spread sandwich sauce evenly on both sides (2 tsp on each side) of the crust side of the bun.
Build the sandwich in the following order from bottom to top: bottom bun, sauce, American cheese, chicken, pickles, sauce, top bun.
Kosher Salt ½ cup
Black Pepper ¼ cup
Granulated Sugar ¼ cup
Season the chicken with the brine 2-4 hours before use.
All Purpose Flour 4 oz
Corn Starch 1 oz
Brown Sugar 1/8 oz
Kosher Salt 1 tsp
Baking Powder 1 tsp
Cayenne Pepper ¼ oz
Powdered Milk, skim 2 TBSP
Cold Water 2 2/3 cups
Large Eggs 1 each
Mayonnaise 3 cups
Mustard, Heinz 1 cup
Granulated Sugar 8 tsp
Kosher Salt, Morton's Coarse ¼ tsp
Cayenne Pepper ¼ tsp
Szechwan Peppercorn, finely ground 1 tsp