Beer Battered Chicken Sandwich on Classic Bannock by The Indigenous Kitchen
Chef Tara Hall makes Indigenous-inspired dishes on her food truck, The Indigenous Kitchen, including this beer-battered chicken sandwich, served on a classic Bannock. Read along to find out how you can make this delicious dish at home!
Find everything you need for this delicious dish at your local Wholesale Club! Shop in store or online here!
Classic Fried Bannock
- 6 cups all-purpose flour
- 4 Tbsp baking powder
- 2 Tbsp kosher salt
- 3.5 cups lukewarm water
- Canola oil, for frying
Beer Battered Chicken
- ¼ cup kosher salt
- 30 mL light brown sugar
- 750mL water
- 1 onion, sliced
- 2 cups of ice
- 6 boneless skinless chicken breast
- All-purpose flour
- Cayenne Pepper
- 500 mL brown ale beer
- Canola oil, for frying
- 87.5 mL mayonnaise
- 125 mL white wine vinegar
- 45 mL Dijon mustard
- 45 mL sugar
- 1 lime, zested
- 1.5 mL fresh ground pepper
- ½ cabbage, thinly sliced
- ½ red onion, thinly sliced
- 2/3 cup shredded carrots
- 30 mL flat leaf parsley, chopped
- 2.5 mL salt
Note: This is to be cooked on a stove top NOT an open flame gas top stove.
- Half sheet pan lined with parchment paper
- Paper towels
- Paring Knife
- Prepare the classic fried bannock:
- In a mixing bowl add flour, baking powder, and salt. Then use your hands to mix well. I like to sift the flour mixture from one bowl to another but it’s optional. In the same bowl make a well – this is where your water will go.
- Using your fork stir the mixture from the edges to into the water mixing well. This is where eye and knowledge of over mixing will come into play. We want the dough to start coming together, but don’t want it to be firm. We want the dough to be sticky. The less you mix, the more air bubbles you will get when frying.
- Flour your workspace, and then take out your dough ball, and place it onto the flour. Flour the top of your dough ball and start to press it out with your hands. You can choose to use a rolling pin, but the dough consistency should be a bit sticky so using a rolling pin will get all stuck to it.
- You want the dough pressed out to about 1” thick. Using a 4” round cookie cutter, cut into the dough. Once you have the rounds cut out make slits in the middle of them, also poke with the fork all over the dough round and this will help with even cooking.
- In a deep pan with hot oil, place a small amount of dough to test the temp of the oil. If it has nice rolling little bubbles around the dough in the pan you are good. You do not want it just to be sitting in the oil or having bubbles that are big – that means the oil temperature is too high.
- Cook the rounds a few at a time and watch the bottoms using a tong. Safely flip it once nice and golden brown. Repeat. Place the cooked buns onto the paper towel to get off excess oil. Cool completely.
- Prepare the beer-battered chicken:
- Place salt, sugar and water in a saucepan over medium heat and whisk until dissolved. Remove from heat and stir in the onion and ice and then place marinate the chicken for 5-6 hours. Remove the chicken from the brine and discard the brine.
- Whisk together flour cayenne, salt and beer.
- Dip the chicken into the batter, allow excess batter to drip off and then deep fry. Use paper towel to get off excess oil.
- Prepare the lime slaw:
- Mix all ingredients.
- To plate, add peppered mayo to fried bannock, followed by the beer-battered chicken and top with lime slaw. Enjoy!
Find The Indigenous Kitchen