Ree Drummond's Smokie Okie (Fried Chicken BLT Sandwich) The Pioneer Woman Food Network

The Smokie Okie is a very fancy fried chicken sandwich. It's in Rees top three favorite dishes on her Mercantile restaurant menu and it's a runaway best seller with the customers.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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The Smokie Okie
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 45 min
Active: 40 min
Yield: 2 sandwiches

Ingredients

Fried Chicken:
Peanut oil, for frying
2/3 cup all-purpose flour
2 tablespoons cornstarch
Pinch garlic powder
Pinch onion powder
A few pinches kosher salt
Freshly ground black pepper
2 large eggs
Two 6-ounce boneless, skinless chicken breasts

Sandwiches:
2 tablespoons garlic mayonnaise
2 brioche buns, toasted
Maple Chipotle Glaze, recipe follows
4 slices ripe tomato
1 cup shredded romaine lettuce
4 slices cooked thick-cut bacon
Your favorite chips, for serving

Maple Chipotle Glaze:
2 tablespoons adobo sauce from a can of chipotles in adobo
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar

Directions

Special equipment: a deep-fry thermometer

For the fried chicken: Heat 1 1/2 inches oil in a heavy-bottomed pot over medium-high heat until it reaches 375 degrees F.

Meanwhile, in a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, salt and pepper. Add the eggs to a separate shallow dish and beat well.

Coat each chicken breast in the flour mixture. Shake off any excess. Dip each chicken breast into the beaten eggs and allow the excess to drip off. Finally, put the chicken breasts back into the flour mixture, pressing well to thoroughly coat.

Carefully slide each chicken breast into the hot oil and cook until golden, crisp and cooked through, about 3 minutes per side. Remove to a wire rack.

For the sandwiches: Spread the garlic mayonnaise on the top and bottom of each of the toasted buns. Add the fried chicken to the bun bottoms and drizzle each with a generous amount of the Maple Chipotle Glaze. Top each with half the tomato, half the shredded romaine lettuce and 2 slices of bacon. Top with the bun tops and serve with your favorite chips.

Maple Chipotle Glaze: Combine the adobo sauce, maple syrup, soy sauce and brown sugar in a small pot over medium heat. Bring to a simmer, allowing the sugar to dissolve, 4 to 5 minutes.

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Ree Drummond's Smokie Okie (Fried Chicken BLT Sandwich) | The Pioneer Woman | Food Network
https://youtu.be/77oe3q9i5dI