Chicken Hut Sandwich

Now this…this is how you do it. Crispy Buffalo honey fried chicken..sweet, heat, crunch. That’s your muscle. That’s what runs the operation. Black Forest ham? That’s class. Brings depth. You don’t throw that in unless you know what you’re building. Then you got apple slices—fresh, a little sweet. Cornichons…sharp, acidic. White onion…bite. That’s balance. That’s control. Ciabatta with Dijon… strong foundation, just enough attitude…Yeah. Everything’s working. Nobody stepping on each other’s toes. Sweet, salty, tangy, heat…it’s all coordinated. This isn’t just a sandwich. It’s a system. And right now? I’m in charge of it.

Ingredients

for two sandwiches

6 chicken tenders
1/2 cup buttermilk
2 tbs Andrew’s French Fry Emporium Seasoning
1/2 tsp kosher salt
4 cups neutral oil for frying
1 cup flour
1/3 cup potato starch
2/3 cup buffalo wing sauce
1 stick butter
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 apple sliced
1/2 cup chopped white onion
1/2 cup chopped cornichon pickles
1/2 lb brie cheese
1/2 lb thinly sliced Black Forrest ham
2 large pieces of ciabatta
2 tbs dijon mustard
1 tbs stone ground mustard
1/2 cup honey

Directions

For the chicken, season the chicken tenders with kosher salt and 1 tbs Andrew’s French Fry Emporium Seasoning. Place seasoned chicken in a zip top bag with the butter milk and marinate for four hours to overnight. Remove the marinated chicken from the fridge and place contents of the bag in a bowl. In a separate bowl, combine the remaining Andrew’s French Fry Emporium Seasoning, flour, and potato starch and mix to combine. Remove the chicken pieces from the marinade in the bowl, coat with the flour mixture, return the floured chicken pieces to the marinade and then back to the flour mixture for a second coating.
In a large dutch oven, heat the neutral oil to 350 degrees F. In a large bowl, add the buffalo wing sauce, garlic powder, and Worcestershire sauce, mix to combine. Cut the butter into small pieces and add to the hot sauce mixture. Fry the breaded chicken pieces 4-5 minutes or until the outside is golden brown and the internal temperature reaches 165 degrees F. Remove the chicken from the oil and toss in the hot sauce mixture. The heat from the chicken will melt the butter, continue tossing the chicken until the butter mixture is melted. Remove the chicken pieces from the hot sauce mixture on to a wire rack and drizzle the honey over each of the tenders to coat.
Pre heat your broiler on high. Slice the pieces of ciabatta in half and spread the dijon and stone ground mustard on the inside of each slice of the sliced bread. Top the bottom slices of bread with the ham, followed by the chicken tenders. On the top slices of the bread, places the onions, cornichon, and the apple slices. Thinly slice the brie and place on top of the apple slices. Place the sandwich halves on a baking sheet and broil 3-4 minutes until the brie and the honey are bubbling. Remove from broiler and place the top half of the sandwich on the bottom half while still bubbling.
Slice and serve.