Quoting Dave Drum to Sean Dennis <=-

quit eating there until the local franchisee tells Biglari
Holdings where to stick it and brings back table service.

And that's one way how franchisees loose their franchises! That's
what happened to our old KFC whuch was one of the highest volume
outlets in Canada. They didn't follow all the guidelines. BTW the
new corporate store sucks and does less than 1/3 the volume to the
delight of Mary Browns.

--MM

Copycat Big Mary Chicken Sandwich with Taters

4 large boneless skinless chicken breasts
canola oil for frying
2 eggs
4 tbsp water
3 lbs potatoes washed and cut into thick wedges
1/4 cup milk
FOR THE CHICKEN DREDGE:
1 1/2 cups flour
2 tsp fine sea salt
2 tsp black pepper
2 tsp dry mustard powder
2 tsp ground ginger
1 tsp ground thyme
1 tsp dried oregano
1/2 tsp ground sage
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 1/2 tsp onion powder
1/4 tsp ground cumin
MIX TOGETHER:
1/2 cup plain mayo
2 tsp sriracha sauce or another favourite hot sauce
1 tsp chipotle powder or chili powder

Pound the chicken breasts out to an even thickness; about a half
inch. Lightly season them with salt. Mix all of the ingredients in
the flour dredge together well. I like to use a whisk in a round
bottom bowl to make sure everything is evenly mixed. A food
processor also will mix them up well. Make an egg wash by whisking
together the eggs and water. One at a time dip the breast pieces in
the flour and spice mixture, then dip quickly into the eggwash and
then a final time into the flour and spice mix, pressing the mix
firmly into the meat to get good contact.

Heat a skillet on the stove with about a half inch of canola oil
covering the bottom. You will want to carefully regulate the
temperature here so that the chicken does not brown too quickly. The
thinness of the breast meat practically guarantees that it will be
fully cooked by the time the outside is browned. I find just below
medium heat works well. I use a burner setting of about 4 1/2 out of 10
on the dial and fry them gently for about 4 or 5 minutes per side
until golden brown and crispy. (You can, of course, use a deep fryer
for the chicken if you prefer. Keep the heat at 350 degrees until
they are golden brown. About 8 -10 minutes)

Drain on a wire rack for a couple of minutes before making the
sandwiches. Use plain mayo or the spicy mayo on both the un-toasted
top and bottom buns, adding just fresh lettuce to the sandwich and a
pickle slice on top. A club sandwich version adding bacon and tomato
is also excellent!

To make the taters: Toss the potato wedges in the 1/4 cup milk and
drain the milk off. Toss the wedges in the remaining flour and spice
mix and deep fry for about 8-10 minutes or until golden brown and
fully cooked. Alternatively, you can lightly oil a cookie sheet and
place the taters on it, drizzling a little extra oil over the top.
Bake in a preheated 400 degree oven for about a half hour. Turn them
half way through the cooking time.

Barry

rockrecipes.com

---

Cheers

Jim


... Not Flat! We checked. - NASA

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