Lunchbreak: the Grid Chicago chef Dirk Flanigan makes fried chicken and oyster sandwich

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The Grid Chicago
351 W. Hubbard Street
(312) 321-1351

Fried Chicken and Oyster Sandwich

4 boneless chicken breasts
12  large oysters (freshly shucked)

Marinade for Chicken and Oyster

5 egg whites
4 cups buttermilk
2 Tbs paprika
1/8 tsp habanero
1/4 tsp hibiscus powder

Sweet Glaze

2 cups soy
2 Tbs crushed chili
2 Tbs sambal
2 cups Honey
4 cups simple syrup
juice of 2 limes

Sandwich Build

sesame oil
bok choy
Chicago pickle
New England HD bun

Dust for Oysters and Chicken

3 cups all-purpose flour
4 cups rice flour
1 Tbs salt
1 Tbs pepper
1 Tbs smoked paprika

Mix paprika, habanero powder and hibiscus powder into egg white and buttermilk. Remove bone from chicken and place in amount buttermilk mixture. Shuck oysters and hold in buttermilk mixture.  On the pick up toss chicken and oysters into flour mix and fry at 300 until crisp.  Toss in butter.
Toast New England roll on the sides. Sauté bok choy, hit with sweet glaze, sesame and peanuts. Build sandwich by spreading mayonnaise into bun, add pickles, alternate chicken and oysters season, place glazed bok choy and peanuts over top of sandwich with a few slices of jalapeño.

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