Fast Food-Style Fried Chicken Sandwich

(Makes four sandwiches)

INGREDIENTS

4 boneless, skinless chicken thighs

1 cup buttermilk

3 to 4 cups canola or corn oil 1 cup all-purpose flour

½ cup cornstarch 2 tablespoons garlic powder 1 tablespoon salt 1 tablespoon freshly ground black pepper

¼ teaspoon cayenne pepper ½ cup mayonnaise 2 tablespoons chopped fresh chives

2 teaspoons dill pickle brine 2 teaspoons Dijon mustard 4 sandwich rolls Unsalted butter Iceberg lettuce, shredded Tomato, sliced

Dill pickle slices

INSTRUCTIONS

Whisk together mayonnaise, chives, pickle brine and mustard. Place in refrigerator if not using right away.

Pour buttermilk into a sealable quart-sized plastic bag and add chicken pieces. Seal bag, place on the kitchen counter to marinate for one hour or place in refrigerator for marinating up to 8 hours. When ready to eat, prepare a frying station by setting up a cooling rack on top of a large sheet pan next to the stove.

Pour 3-½ to 4 cups oil into a 12-inch pot or pan to reach 1-inch depth. Clip a frying thermometer to the side of the pan.

Whisk together the flour, cornstarch garlic powder, salt, pepper and cayenne in a wide, shallow bowl.

Start heating the oil over mediumhigh heat.

Once the oil reaches 360 degrees dredge two pieces of chicken to coat well, shake off excess flour and drop in hot oil.

Fry for 3minutes, then use tongs to turn over in oil. Fry for 2minutes more.

Transfer chicken to cooling rack and allow to rest for 5minutes, dabbing lightly with paper towels. Repeat with remaining chicken pieces.

Toast the rolls and then butter on both sides.

Slather sauce on the top half of the roll.

Place a fried chicken thigh on the bottom half of the roll and top with lettuce, sliced tomato and pickle.

Add the top half and serve.

— Adapted from “Winner! Winner!

Grilled Chicken Breasts with Sunflower-Cilantro Sauce

(Serves 6)

INGREDIENTS

6 boneless skinless chicken breasts

¾ teaspoon salt ¾ teaspoon black pepper 1 teaspoon dried oregano 1 tablespoon virgin olive oil 1 jalapeno pepper

1 cup lightly packed flat leaf parsley leaves

1 cup lightly packed cilantro leaves

6 cloves garlic

1⁄3 cup sunflower seeds 1 teaspoon salt

¼ cup virgin olive oil

¾ cup water

3 ripe tomatoes

INSTRUCTIONS

Sprinkle chicken breasts with salt, pepper and oregano, then coat with olive oil.

Cover with plastic wrap and refrigerate for at least one house or as long as 8 hours.

Meanwhile, prepare the sauce. Halve the jalapeno and remove the seed and cut the paper into a few pieces.

Place jalapeno pieces, parsley, cilantro, sunflower seeds, salt, olive oil and water in food processor and process into a smooth green liquid.

At serving time, heat a grill to very hot.

Remove chicken breasts from refrigerator and place on hot grill. Cover and cook 2-½ minutes on each side — until chicken is wellmarked.

Move to a cooler place on grill or transfer to a baking dish and keep warm in a 150-degree oven. Arrange a few spoonfuls of sauce on each plate and top with a grilled chicken breast. Garnish with tomato slices and serve.

— Adapted from “Quick & Simple” by Jacques Pepin