We Cook! Red Stripe’s Buttermilk Chicken Sandwich – Joe Peticca

Red Stripe’s Buttermilk Chicken Sandwich

Red Stripe’s Buttermilk Chicken Sandwich is a mouthwatering delight featuring tender, marinated chicken breasts coated in a flavorful blend of spices and fried to a golden-brown perfection. Drizzled with your choice of hot honey or buffalo sauce and served on a soft hamburger bun with fresh lettuce, tomato, and creamy ranch dressing, this sandwich offers a delicious blend of crispy, spicy, and savory flavors that will leave your taste buds craving more!

Ingredients:

• 4 Chicken Breasts: 5-to-6 oz. each.
• Red Onion: ½ cup, thinly sliced.
• Buttermilk: 1 quart.
• Chicken Fry/Batter Mix (such as Zatarain’s): 9 oz.
• All-Purpose Flour: ⅔ cup.
• Paprika: 1 tbsp.
• Garlic Powder: 1 tbsp.
• Salt: 1 tsp.
• Ground Pepper: 1 tsp.
• Vegetable or Canola Oil: for frying the chicken.
• • Ingredients for topping/serving:
    • Hot Honey and/or Buffalo Sauce
    • Ranch Dressing
    • Lettuce
    • Tomato: thinly sliced
    • Hamburger buns
      

Servings: 4 Buttermilk Chicken Sandwiches

Prep Time: 3-12 hours

Total Cook Time: 10 minutes

Instructions:

Step 1: Marinate the Chicken

• In a mixing bowl, combine 1 quart of buttermilk and ½ cup of thinly sliced red onion.
• Add thechicken breasts to the buttermilk mixture.
• Let the chicken breasts marinate for up to 12 hours, but no fewer than 3 hours.

Step 2: Prepare the Flour Coating

• In a separate bowl, prepare the Red Stripe flour mix by combining the following ingredients:
  • Chicken Fry/Batter Mix: 9 oz.
  • All-Purpose Flour: ⅔ cup.
  • Paprika: 1 tbsp.
  • Garlic Powder: 1 tbsp.
  • Salt: 1 tsp.
  • Ground Pepper: 1 tsp.

Step 3: Dredge and Fry the Chicken

• Heat enough vegetable or canola oil to fully submerge the chicken breasts in a frying pan or deep fryer to 350°F.
• Remove each chicken breast from the buttermilk mixture, allowing excess buttermilk to drip off.
• Dredge the chicken breasts in the prepared flour coating, ensuring they are evenly coated.
• Carefully place the coated chicken breasts into the hot oil.
• Fry the chicken for about 5-6 minutes or until it is cooked through and golden brown.
  • The exact cooking time may vary depending on the thickness of the chicken breasts, so use a meat thermometer to ensure they reach an internal temperature of 165°F.

Step 4: Drizzle with Sauce.

• As soon as the chicken is done frying and removed from the oil, drizzle it with hot honey or buffalo sauce for a sweet and spicy flavor.
• Place your crispy fried chicken breasts on the hamburger buns of your choosing and top with ranch dressing and a slice of lettuce and tomato for a cool bite!

___

Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

–

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.