This isn’t a homemade breakfast sandwich for just anybody. This is a fried chicken breakfast sandwich for champions.
INGREDIENTS:
Maple Griddle Cake Bun:
1 cup (240ml) maple syrup
1.5 cups (225g) all-purpose flour
2 teaspoons (9g) baking powder
1 tablespoon (14g) sugar
2 teaspoons (5g) salt
1 egg
1.5 cup (323g) milk
5 tablespoons (56g) unsalted butter
Herbed Creme Fraiche :
1 cup (160g) creme fraiche
1/4 cup (40g) Mayo
3 tablespoons (6g) finely chopped Italian parsley
1 teaspoon (2g) finely chopped thyme
2 cloves garlic
salt and pepper to taste
Fried Chicken - Buttermilk Soak:
1 lb (16oz) boneless skinless chicken thighs
2 cups (475ml) buttermilk
1 tablespoon (10g) kosher salt
1 tablespoon (14g) garlic powder
1 tablespoon (10g) smoked paprika
2 teaspoons (6g) ground white pepper
1/4 teaspoon (1g) onion powder
1/2 teaspoon (2g) MSG
Fried Chicken - Flour Dredge & Fry:
2 cups (308g) all-purpose flour
1 tablespoon (10g) kosher salt
2 teaspoon (9g) garlic powder
1 teaspoon (4g) smoked paprika
2 teaspoons (5g) medium-coarse ground black peppercorn
1/4 teaspoon (1g) MSG
2 quarts (950 ml) veggie oil
Assembly:
bottom bun
sauce
cheddar cheese, melted
thick-cut bacon
fried chicken
fried egg
sauce
top bun
INSTRUCTIONS:
Maple Griddle Cake Bun:
In a medium saucepan, add maple syrup, bring it to a boil over medium-high heat, and reduce the temperature to avoid overflow until it reaches 250F, about ten minutes.
Let it sit till almost all of the bubbles subside, and pour on a parchment-lined baking sheet; allow to cool down completely. Once it is cool, tear up small pieces of your maple syrup, and roll them into small balls, about half the size of a pea. Repeat until you get a cup.
Place flour, baking powder, sugar, and give it a whisk to thoroughly combine in a small bowl, then add milk and whisk. In a separate bowl, beat one whole egg till homogenous, then whisk that into your flour mixture until smooth (do not over whisk); next, add melted butter and combine.
Heat a flat top or a pan over medium heat, lightly butter it by rubbing a stick of butter on it, place your greased ring mold on top. Fill up your ring mold about .5” up of batter, add some of your little maple balls scattered evenly, gently press them so they are submerged, and cover with an inverted bowl.
Let it steam for one or two minutes, remove the bowl, and when the ring comes off relatively easy, flip the cake and put the ring mold back on top to keep it even; let it cook for another two minutes or when it is golden brown on the underside. Then, place on a wire rack and repeat with the rest of your batter and balls.
Herbed Creme Fraiche:
In a small bowl, combine all the ingredients until evenly incorporated.
Fried Chicken - Buttermilk Soak:
In a medium-size bowl, combine all the ingredients and mix until thoroughly combined; then add your chicken thighs and make sure they are all covered in the marinade.
Let them marinade ideally overnight, but you can use them immediately if needed.
Toss a couple of chicken thighs in your flour, coat thoroughly pressing the flour aggressively, make sure it is completely coated with the dredge. Shake up the excess, place them on a sheet tray and repeat with all your chicken thighs.
Fried Chicken - Flour Dredge & Fry:
Mix all the ingredients except oil in a medium-size bowl.
Heat oil to 350F, at least two to three inches deep. Land two to three thighs at a time, laying away from you to avoid splashing yourself with hot oil.
Fry for four to six minutes, or until golden brown and the internal temperature reaches 165F. Fish them out with a spider and drain on a wire rack; repeat with the rest of the chicken.
Assembly:
On the bottom bun, spread some of your herbed creme fraiche, add a slice of cheddar cheese and melt it with either a blow torch or under the broiler.
Add to slices of bacon or more if you desire, followed by a crispy chicken thigh, place a fried egg on top of your chicken, sauce the top bun, and put it all together.
