If you are a lover of all things spicy, then we know that you’ve enjoyed a spicy fried chicken sandwich in the past. If you haven’t, you’re majorly missing out. With juicy tender chicken seasoned in a spicy blend of peppers, this dish was made for those who love the heat.
Our Taki’s Fried Chicken Sandwich is our spin on the beloved Nashville dish. Trust us, it’s worth a try!
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1. Open a Bag of Taki’s and pour in the pickle juice from your jar of pickles, give it a good shake and then seal it up. Let it sit for 2 hours until the juice is bright red in color.
2. Strain the Taki pickle juice and remove the Taki chips. Place your chicken breasts into your now empty bag of Taki’s and pour your infused pickle juice into it, covering the chicken completely. Let it sit overnight and pour the remaining infused pickle juice back into your pickle jar.
3. Blend together your oil, egg and crushed Taki’s to form an easy Taki Mayonnaise!
4. Open up your other bag of Taki’s and crush the chips up quite well, being sure to leave some crunch! Add in your AP Flour, Baking Soda and Salt and mix together well.
5. Beat your 6 eggs together until fully mixed, you should see only yellow.
6. Remove your Taki bag with your pickled Chicken. Coat each Chicken Breast in your egg mixture then place it in your Taki Coating.
7. Heat your Oil to 350°F and fry each Taki Chicken Breast for +-10 minutes, until the outside is nice and crispy! Set aside on a rack to drip dry.
8. Remove your pickles from your red pickle juice and slice them into thick, tasty slices.
9. Smear your brioche buns with the Taki Mayo, Butter Lettuce and Heirloom Tomato Slices. Then place your Taki-Fried Chicken Breasts on top and finish with your sliced pickles. Enjoy!
1. Open a Bag of Taki’s and pour in the pickle juice from your jar of pickles, give it a good shake and then seal it up. Let it sit for 2 hours until the juice is bright red in color.
2. Strain the Taki pickle juice and remove the Taki chips. Place your chicken breasts into your now empty bag of Taki’s and pour your infused pickle juice into it, covering the chicken completely. Let it sit overnight and pour the remaining infused pickle juice back into your pickle jar.
3. Blend together your oil, egg and crushed Taki’s to form an easy Taki Mayonnaise!
4. Open up your other bag of Taki’s and crush the chips up quite well, being sure to leave some crunch! Add in your AP Flour, Baking Soda and Salt and mix together well.
5. Beat your 6 eggs together until fully mixed, you should see only yellow.
6. Remove your Taki bag with your pickled Chicken. Coat each Chicken Breast in your egg mixture then place it in your Taki Coating.
7. Heat your Oil to 350°F and fry each Taki Chicken Breast for +-10 minutes, until the outside is nice and crispy! Set aside on a rack to drip dry.
8. Remove your pickles from your red pickle juice and slice them into thick, tasty slices.
9. Smear your brioche buns with the Taki Mayo, Butter Lettuce and Heirloom Tomato Slices. Then place your Taki-Fried Chicken Breasts on top and finish with your sliced pickles. Enjoy!
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.
