Naked Whiz-spired Cheekun Sammiches

Botch

Someone posted this recipe for Naked Whiz's "The Chicken" on one of my posts:
http://http//www.nakedwhiz.com/thechicken.htm
and that, along with the new "grill-fried" technique I'd posted a couple months ago, I've really been enjoying this recipe!  
Today I tried skinless breasts; the NW recipe has you dip/soak the chicken after cooking, and I figured skinless might absorb a bit more sauce.  Breasts were salted last night and left in the frig, cut the breasts in half, then pounded them between waxed paper to get about a 1/4" thick (called pouillards).  Dipped in plain flour (no buttermilk this time, nor salt), and left to dry in the frig for two more hours:
 

 
Grilled about halfway over a 450º fire w/pecan smoke, brushed with oil, flipped and taken to about 170 (they weren't equally thick nor was my fire perfectly flat, so give or take...):
 
 
 
Dipped in the sauce and stacked in a bowl and left to steep for 45 minutes (that's another thing I like about this recipe, that steeping time gives you plenty of time to pull the rest of the meal together).  I buttered and grill-toasted some potato buns, then topped with mayo, Bibb lettuce, a slice of very sorry grocery-store tomato, a couple pouillards, and dove in!
 

 
Deelish and messy as heck.  The second sammich I made I used just one poillard, and put the tomato on top, it didn't slip and slide around nearly as bad.  
I'll be making these again, probably tomorrow!  Thanks for looking.  

smbishop

Wish I could dig into one of those!!

Carolina Q

Botch said:

Someone posted this recipe for Naked Whiz's "The Chicken" on one of my posts:
http://http//www.nakedwhiz.com/thechicken.htm   

That would be me. But it's not TNW's recipe, it's @AZRP's (Randy Price).

Regardless... that's a fine looking sammich!

smokingal

Definitely good eats.

mahenryak

Thank you.  That looks like a great recipe.  I had a little trouble with the link you posted.  It's pretty easy to see where the problem lies but for convenience sake I've posted a corrected link below:

http://www.nakedwhiz.com/thechicken.htm

mahenryak

I have a follow up question.  The recipe seems to call for individually wrapped pieces set aside for 30-60 minutes.  Have you tried to place several pieces in an aluminum baking dish and wrap?  

Botch

mahenryak said:

I have a follow up question.  The recipe seems to call for individually wrapped pieces set aside for 30-60 minutes.  Have you tried to place several pieces in an aluminum baking dish and wrap?  

Actually, I've never wrapped the individual pieces, seems like a waste of foil (although a great idea for freezing to have individual servings in the future).  So far I've dropped the pieces into a glass mixing bowl (was actually the bowl from my long-gone Ostër mixing machine) and covered with plastic, worked for me.  
And I didn't add any oil to the dipping sauce, since I've been using it on "grill-fried" chicken only, so far.  

mahenryak

Thank you.