Is there a special technique to have the crust stay on 100% of the surface area?. Ive tried all the techniques and I'm getting a little flake off in the center but that's probably because it's just large.
I've tried letting it rest up to 3 hours after breading and pressing it really hard in the flour mix.
by Silly-Armadillo3358
6 Comments
Dude…. WHAT? If I didn’t know any better I would say you just picked up a sando from Howlin’ Rays and posted it here. That’s a major compliment. That looks INCREDIBLE. Put it in my stomach right now!
That is a particularly pretty chicken sandwich.
Just feed it though my veeeeeins
Better question for r/askculinary
Are there two pieces of chicken stacked? It looks a tiny bit too tall to easily bite into, at least for my preference. Could be the camera angle though.
I’d still smash it harder than a car crash though, it looks amazing.
What’s the toppings, it looks like briney cabbage + red onion + thick pickles?
Is this from Wooboi Chicken?