Wednesday, May 26, 2010

Recipe: KFC Double Down


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As you may notice from the pictures, in some my initial test trials, I made mini versions of the sandwich. Though I initially planned this to save on ingredients (and calories, for when we had to eat them!) I realized that mini Double Down snackers are not only probably a healthier serving size, but they would also be great for a party! The recipe that follows is for the full sized version, but you could easily scale down the size of the chicken breasts and double or triple the batter and sauce proportions for a scaled-up production.

Speaking of the batter, the amounts of milk and flour may seem small, but it's really all you need for one serving. You'll probably use up close to all of the flour mixture, but in addition to saving on ingredients, this also makes it easier to determine the sodium content of the meal. According to my rough calculations, if you use 100% of the flour mixture, this meal has about 1425 mg of sodium, which is shockingly close to the 1430 mg that the grilled version of the Double Down has (the fried has 1380). Go figure, you try to make it healthier and you end up increasing the sodium. But hey, that's just another reason to make this in smaller snack size proportions!

Ingredients:
2 chicken breasts, at least 165 g total
30 grams (1/4 cup) flour
1/2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/4 cup milk
1/2 cup canola oil
1 slice bacon
0.7 oz. (20 grams) Monterey Jack cheese
0.7 oz. (20 grams) Pepper Jack cheese
1 tsp. mayonnaise
1 tsp. hot sauce
1/8 tsp. salt
1/8 tsp. cayenne pepper (to taste)
Special equipment:
Cooking thermometer
Toaster oven
Meat tenderizer, mallet or hammer

Servings: one
Cost per serving: $5.97

Recipe

Put 1/4 cup of milk in a bowl big enough to hold one of the chicken breasts. In another bowl, mix together 30 grams of flour, and 1/2 tsp. of salt, chili powder and garlic powder with a fork.

Trim the chicken breasts to a little more than 80 grams each (about 2.5 inches by 3 inches - they'll get bigger). Place them in a plastic bag and pound with the flat side of a meat tenderizer, or with a hammer, until the breasts area about 3/8 inch thick.

Dip each breast into the milk, then into the flour mixture to coat. Repeat. Place the breaded chicken aside while you heat the oil.

Heat 1/2 cup canola oil in an 8 inch wide pot. The oil should only be about 1/4 inch deep. Place a cooking thermometer across the bottom of the pot and heat on LOW (very important - on my stove it's around level 3 on the dial) to about 340-350F. It's important not to let the oil get much hotter or else it will burn. Add the breaded chicken breasts one at a time to either side of the pot with a fork. The temperature will start to decrease, and you want to keep it between 320 and 330F, which may involve adjusting the heat. Keep a close eye on the chicken and fry for 5-6 minutes on the first side, then flip and fry for another 5-6 minutes. You'll know when it's done by the golden color!

Rest the fried chicken on a plate with some paper towels. Put a slice of bacon in a frying pan or on a griddle (with a little spray of cooking oil) and fry until cooked. Meanwhile, mix 1 tsp. mayonnaise with 1 tsp. hot sauce and 1/8 tsp. of both salt and cayenne pepper. I used The Wizard's Organic Hot Stuff (from my Taco Bell meal) which isn't very hot, but if you're using a hotter sauce you may want to omit the cayenne.

Arrange the chicken breasts on the tray of a toaster oven (you could also use a real oven set to 350F if you don't have a toaster oven or are making multiple sandwiches). On each half, place 0.7 oz./20 grams of one type of the cheese. Toast for 3-4 minutes, until the cheese is slightly melted and the chicken is warm again.

Cut the slice of fried bacon in half and place on one side of the sandwich. Top with sauce and the other half of the cheesy chicken "bread." Take a picture, post it to Facebook (you know your mom wants to see this) and enjoy!

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