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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-15-2013, 04:57 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Recipe: Daddio-Fil-A (pic)
Daddio-Fil-A
We're all familiar with the original chicken sandwich, right? You know the ones that are served at the really clean, really fast restaurants with a twice-hyphenated name and advertisements that feature grammatically- challenged cows? Yeah, that one! I had my first such sandwich just a little over a month ago, as they've just recently expanded to Boise. I found that, like a certain West coast burger chain with a cult following (also with a twice-hyphenated name), the food and service were great, but it didn't rise to the level of the religious experience espoused by their regulars. And what is it with the dual hyphens? Is that the secret? I digress... Here for your handheld fried poultry enjoyment is my version of said chicken sandwich. Ingredients 2 large Boneless skinless chicken breasts 1 cup Buttermilk 1/2 cup Your favorite hot sauce (I used Frank's® RedHot® Original) 2 Tbsp Kosher salt, divided 2 cups Peanut oil for frying (or canola oil) 1 cup Flour, all-purpose 1 Tbsp Powdered sugar 2 tsp Black pepper, ground fresh 2 tsp Smoked paprika 2 tsp Ground cayenne 4 Plain hamburger buns 4 Tbsp Butter, softened 16 Dill pickle slices Method Pound the thick end of each chicken breast until the entire breast is of equal thickness, cut each breast in half width-wise and put the pieces in a gallon size zip-top bag. Add the buttermilk, hot sauce and 1 tablespoon of the salt to the bag. Slosh the bag gently to combine all of the ingredients and to coat the chicken completely. Seal the bag while removing as much of the excess air as possible. Place the bag in a lipped pan (to catch any leakage) and refrigerate at least six hours, or overnight. Starting about 30 minutes before you want to serve, heat the oil to 350º in a large heavy skillet (I recommend cast iron). While the oil is heating, combine the flour, powdered sugar, remaining salt, pepper, paprika and cayenne in a medium bowl and mix well. Remove a chicken piece from the buttermilk marinade and shake off the excess. Dredge the chicken in the flour until it is completely covered. Shake off the excess flour and set aside on a platter. Repeat with the remaining chicken pieces. Let the chicken sit at least 10 minutes before frying to ensure that the flour adheres well. Working in batches of two if needed, fry the chicken pieces for 2-3 minutes per side, or until they are nicely browned and the internal temperature is 160º. Remove the pieces to a wire rack that's placed inside a sheet pan. If you're working in batches, put the sheet pan in a 170º oven. Spread the butter evenly over the cut sides of both halves of each bun and toast under your broiler. Assemble the sandwiches by putting four pickle slices on the bottom half of each bun, add a piece of chicken, and the bun top. Serve and enjoy! Oh, and if you want some of that killer sauce, simply whisk together 1 cup of mayonnaise, 2 tablespoons of your favorite sweet barbecue sauce, 1 tablespoon plain yellow mustard, 1 tablespoon dill pickle juice, 1 tablespoon honey, and 1/2 teaspoon smoked paprika. Done! It makes a lot, but you'll use it, I promise. ----- John |
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01-15-2013, 05:05 PM | #2 |
On the road to being a farker
Join Date: 07-26-11
Location: Lowell, MA
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That looks great!
I'll be trying this very soon Thanks for sharing
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_____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen |
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01-15-2013, 05:07 PM | #3 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Oooh you need your own Blog, or TV show or BOTH...........YEAH Thanks.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-15-2013, 05:08 PM | #4 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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That Looks Great...Thanks for Sharing !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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01-15-2013, 05:11 PM | #5 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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01-15-2013, 05:12 PM | #6 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Looks good John, Have to give it a try.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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01-15-2013, 05:25 PM | #7 | |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Quote:
Ooooh I know the Ralph............If your in Wisconsin let me know I want to hook up. Was being coy on the blog.............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-15-2013, 05:56 PM | #8 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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How ironic. When I lived in Eagle 2004-05, I think it was. I looked into bringing two things to Boise.
1. Hooters because there was not one there. I then found out that you basically have to already be very rich to open one. Shortly, there after someone opened one. 2. Chick-Fil-A. Because, no offense John, most of the food I found in Boise at the time was pretty bland. Figured this concept would go over great. Turns out they don't franchise... I suspect it will do quite well though, unlike that Krispy Kreme that opened on Eagle Road @ Meridian I think it was. People camped out all night for that place to open. Safe to assume its gone like most of the others? I'll give your recipe a try. |
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01-15-2013, 06:02 PM | #9 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
John |
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01-15-2013, 06:08 PM | #10 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
I like the looks and description of a Daddio-fil-a, though. I may have to try it. CD |
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01-15-2013, 06:14 PM | #11 |
is One Chatty Farker
Join Date: 01-13-10
Location: Houston, TX
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I'm already thinking kettle fried daddio-fil-a! Thanks for the recipe.
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01-15-2013, 06:15 PM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Bookmarked! I loves me a delicious chicken sammich.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-15-2013, 06:17 PM | #13 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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They have very nice Chick Fil A..........but you can't eat the food. At least were I'm at...........
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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01-15-2013, 06:20 PM | #14 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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01-15-2013, 06:57 PM | #15 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Looks fantastic John! I believe that other place makes there own buttermilk by mixing the leftover pickle juice with milk. I'm so making these tomorrow. Thanks
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