Fried Chicken Sandwich

Nothing makes a fried chicken sandwich more enjoyable than accompanying ferments. One of our favorites for adding to sandwiches is the Dill Pickle Kraut because it punches that perfect fermented cabbage tang while also bringing pickles to the plate. That said, you can really use whatever flavor kraut you have on hand.

Don’t forget to spice things up! What we love most about this recipe is that it doubles up on Thirty Acre Farm fermented goodness––so grab your favorite kraut and your favorite hot sauce and get ready to cook!

Thanks for reading and we hope you enjoy the recipe! Don't forget to tag us in your ferment-licious meals. Use @thirtyacrefarm and #wheresyourjar to share how you're enjoying our products.

A quick note before we get started: we always prefer buying local or small business products. The ingredients with * next to them are some great foods to start with. If you aren't already familiar with options local to you, research farmers' markets, natural food stores, and farm stores in your area.

INGREDIENTS

2 Cups flour

2 Tbsp garlic powder

2 Tbsp cajun seasoning

Pinch(s) of cayenne pepper

Pinch(s) of salt

2 eggs*

Chicken breast or thigh*

Oil of choice

Bun or bread of choice*

Garlic aioli

Thirty Acre Farm sauerkraut*

Thirty Acre Farm hot sauce*

•••••

SET UP

1. In a dish, mix together flour and spices.
2. In a dish, whisk together eggs and place beside your dry mixture.
3. Cut your chicken into sandwich sized pieces and season however you want.
4. Preheat your oil to medium.
5. Set up your bun of choice to toast or warm. 

FRYING

1. Dip chicken in egg wash then in flour mixture. Repeat. Each piece of chicken should go in each ingredient bath twice.
2. Place in hot oil.
3. Flip each piece of chicken when one side is golden brown. Lower the heat and cover the pan or fryer until the chicken is cooked thoroughly. Reminder: safe internal temp for chicken is 165 degree.
4. Once done cooking, pull chicken out of oil and place on a rack to cool. Sprinkle with salt while still hot.

LAST STEPS

1. While your chicken is cooling, spread garlic aioli onto your now warm bun of choice.
2. Place a piece of chicken on the bun and top with sauerkraut and hot sauce for an extra kick.

Photos and recipe are thanks to E. Remi from @elevated_gourmet. Go check out her page for more delicious recipe ideas.