Crispy Chicken Sandwiches with Mustard Mayonnaise

Instructions

1. 1

   Line a freezer-safe tray with baking paper. Mix the chicken with 0.75 tsp salt, 0.25 tsp black pepper, 2 tsp garlic powder and 2 tsp onion powder. Divide into four equal patties, each approximately 11–12 cm wide and 1.5 cm thick.

2. 2

   Freeze the patties for 30 minutes, until firm enough to lift without bending but not frozen solid.

3. 3

   While the patties firm, stir together the mayonnaise, Dijon mustard and vinegar. Wash, dry and shred the lettuce. Keep the sauce and lettuce chilled until assembly.

4. 4

   Put 60 g flour in a shallow dish. In another dish, whisk the remaining 80 g flour with the water, remaining 1 tsp garlic powder, 1 tsp onion powder, 0.25 tsp salt and 0.25 tsp black pepper to make a thick, flowing batter.

5. 5

   During the last 5 minutes of chilling, pour the oil into a deep-sided, approximately 28 cm skillet. It should form a layer about 5 mm deep. Heat over medium heat to 175°C/350°F. Set a wire rack over a tray beside the hob.

6. 6

   Working with two patties at a time, coat each lightly in the dry flour, then cover with batter, using a wide spatula to support it. Let excess batter drip off, then carefully lower the patties into the oil away from you.

7. 7

   Fry for 10–12 minutes per batch, turning carefully halfway through and adjusting the heat to keep the oil between 170–180°C/338–356°F. The coating should be golden and the center of every patty must reach 74°C/165°F on a food thermometer. Transfer with utensils to the rack. Return the oil to 175°C/350°F before coating and frying the second pair.

8. 8

   Let the final patties drain for 2 minutes. Meanwhile, split the buns and spread the mustard mayonnaise over their cut sides. Add the lettuce and cooked patties, close the sandwiches and serve promptly.

9. 9

   Allow the frying oil to cool completely before disposing of it.