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 Ree’s 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

It is a fried chicken sandwich but I call it a fried chicken BLT but still it’s so much more than that so I’m making the breading assembly line and I’ve got flour salt pepper and I’m going to add some onion powder and garlic powder and I added

Quite a bit of salt because I want that chicken to have really great flavor and then to give the breading a little bit of a lighter texture I’m adding some corn starch and I will stir this together until it is totally mixed I want all the corn

Starch to be mixed in with the flour and I’m going to go ahead and get the chicken in to fry they’re chicken breasts just boneless skinless and I’ll give it a good dredge in the dry mixture first and then shake off the excess and then I’m

Putting it into a dish with nothing but beaten eggs so turn it over let the excess drip off and then back into the flour mixture and you really want to get it really thickly breaded because that’s part of what is so good about the Smokey oi is just that thick crispy breading

All right this looks good so it goes into a pan of hot peanut oil it’s on about 375° so now I’m going to bread the second piece of chicken get it into fry clear up and I’ll see on the other side so it’s into the flour the egg and back

Into the flour and then into the pan in about 3 minutes they’re crispy and ready to turn and three more minutes on the second side and they’re done the chicken is fried all the elements are ready so I’m going to build a smokey Okie I have a Brios bun that

Has been toasted with with some butter it’s nice and crisp and I have some store-bought garlic aoli garlic mayonnaise the garlic flavor of the aoli really really adds something special to the Smokey yokei so on top of the aoli I’ll add a piece of chicken and this is

Unapologetically big you don’t want to trim it neatly so it fits just right you want it to kind of be sticking out the sides so now another thing that makes a smokey oy a smokey oi is this Maple Chipotle glaze it’s really easy to throw

Together let me tell you how to make it Chipotle maple glaze is the best I just put two tablespoons of Adobo sauce from a can of Chipotle in a pot with 2 tablespoons of maple syrup a tablespoon of brown sugar and a tablespoon of low sodium soy sauce I mixed everything

Together and simmered the sauce for 5 minutes for the sugar to dissolve and it’s absolutely amazing drizzled over the Fried Chicken so then on top of the glazed chicken I’ll add a couple of slices of tomato and then we like to use shredded Roma lettuce it just adds kind of a

Little crispy lightness to the top of the sandwich so last but not least two slices of fit cut cooked bacon just kind of crisscross it and then the top half of the Brio bun goes on so I’ll transfer this over and we just serve our Smokey ois with housemade

Fried chips but any kind of chip or potato is just fine Smokey oy one of the hundreds of things I love about the Merc and Oklahoma for that Matter I mean I mean I mean I mean I mean I mean mm for once in our lives the Smith sisters are speechless