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The Voltaggio Brothers' Cold Fried Chicken Sandwich

A Modern Twist

Bryan and Michael Voltaggio also prepare a fried chicken sandwich on "GMA."

From the kitchen of The Voltaggio Brothers

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Servings:6-8

Difficulty: Moderate

Cook Time: 30-60 min

This delicious sandwich even has a side of homemade pickles. If you have a cryovac machine, this is a great recipe to get you started.

Ingredients

For the chicken:

6 chicken thighs skin off

1 tablespoon of Extra Virgin Olive Oil

Salt

Black Pepper

For the breaded chicken:

1 box corn flakes ground coarse in food processor

2 cup all purpose flour

6 chicken thighs portioned

200 grams eggs

50 grams milk

For the ranch spice:

4 teaspoons dried onion powder

4 teaspoons garlic powder

2 teaspoons fine sea salt

2 teaspoons ground black pepper

1/2 teaspoon lemon powder

1/4 teaspoon smoked paprika

1/4 teaspoon piment d'espelette

1/4 teaspoon dried parsley

For the ranch spread:

500 grams cream cheese

75 grams buttermilk

37 grams ranch spice

3 grams salt

For the garnish:

Romaine cut fine (Julienne)

Gindos Hot Sauce

Ranch spread on both sides of bread

Chicken

Homemade Dill Pickles

For the pickles:

20lb large pickling cucumbers

500g fine sea salt

3L white distilled vinegar

9L filtered water

315g cup pickling spice

48 cloves garlic, peeled and halved

48 sprigs fresh dill

For the pickling spice:

4 cups kosher salt

½ cup caraway seeds

½ cup fennel seeds

½ cup coriander seeds

½ cup crushed red peppers

Cooking Directions

For the chicken:

Place chicken in vacuum sealable bag do not overlap. Add olive oil, salt and black pepper to season. Seal bag, cook at 65*Celcius for 1 hour in a water bath. Once done, place on flat surface or between sheet trays in fridge and put some weight on top so that it flattens.

For the breaded chicken:

Make egg wash mixture by mixing eggs and milk with whisk. Coat chicken portions with all purpose flour. Then coat with egg wash. Then coat with cornflakes. Fry till golden brown. Season with salt. Cool down.

For the pickling liquid:

Bring the vinegar and the water up to a boil with the spices and pour over the dill and the garlic. Allow to cool

Soak cucumbers in ice water for 6 hours. Slice the cucumbers 1/8 of an inch and season with the salt, should be salty. Allow to drain for 1 hour.

Cryovac 500g cucumbers with 500g pickling liquid, ¼ jalapeno, 1 fresh dill sprig. Allow to set overnight.

Recipe courtesy the Volataggio brothers.

This recipe was styled by chef Karen Pickus for Good Morning America.