We Americans in online French culinary school that might even actually exist call this mess en place because it doesn't really help that much yet.
There you go. That's a little bit better.
The refrigerated leftover breaded chicken breast was re-fried in oil to make the crust super crispy.
No matter. Wasted effort. The breading was picked off. It's just way too much for a sandwich. Fried crunchy bread between regular bread. The original concept is flawed. All the places making money off this invention are doing what is most convenient for them, and not doing what is best for a superb chicken sandwich. And all the taste-testers comparing fast food outlets flatly do not know what they are talking about, otherwise they would report, "this poorly conceived sandwich is better than that poorly conceived sandwich." The sandwich is better without crunchy coating. And that makes me sad because that was a lot of extra effort. Now I have to trash all that screwed up oil. Mine were not deep-fried, but still.
I am kind of digging the pickles, a bright happy star in each bite.
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