Jimmy Papadopoulos's guest appearances

Jimmy Papadopoulos

Beyond the Plate

CookTracks

Rachael Ray

Ken Oringer

Jeff Mauro

David Burtka

Valerie Bertinelli

Gail Simmons

Neil Patrick Harris

Anne Burrell

Rocco DiSpirito

Josh Capon

Geoffrey Zakarian

Scott Conant

Michael Symon

Stephanie Izard

Alex Guarnaschelli

OwlTail

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. COOK’S NOTE: The chicken must be brined 6 hours ahead of cooking time. Makes 4 Sandwiches INGREDIENTS- 4 pieces boneless skin-on chicken thighs- 4 quarts neutral oil, for frying, such as canola oil For the Brine:- 1 cup pickle juice, kosher dill preferred, strained- 1 cup water- 1 Tablespoon salt- 2 teaspoons sugar For the Ranch Dressing:- 1/4 cup buttermilk- 1/4 cup white onion, chunk or diced- 2 garlic cloves, cracked from their skin- 1 Tablespoon Worcestershire- 1/2 teaspoon celery salt- 1/2 teaspoon garlic salt- 1/2 cup sour cream- 1/2 cup mayo- 1/4 cup cream cheese, softened- 1.5 Tablespoons white vinegar- 1 teaspoon ground black pepper- 2 Tablespoons fresh dill, finely chopped- 2 Tablespoons fresh flat-leaf parsley, finely chopped- 2 Tablespoons fresh chives, finely sliced- 2 Tablespoons scallions, green and/or white, minced For the Hot Paste:- 1/4 – 1/2 cup canola oil- 1 Tablespoon cayenne pepper- 1.5 Tablespoons brown sugar- 2 teaspoons salt- 2 Tablespoons sweet paprika- 1 Tablespoon garlic powder For the Fried Shallots:- 1 cup shallots, thinly sliced (shave shallots as thin as possible on Japanese mandoline or slice by hand)- 1 cup canola oil For the Breading:- 1-2 cups buttermilk- 3 cups all-purpose flour- 1 cup cornstarch- 2 Tablespoons dill, dried- 2 Tablespoons fine salt For Assembly:- 4 brioche style buns- 2 Tablespoons butter, softened- 1 cup romaine lettuce, thinly sliced/shredded- 4 Tablespoons mayo- 8 thin slices from a ripe tomato- 16 pickle slices, thin sliced EQUIPMENT ESSENTIALS- Instant Read Thermometer- Heavy Bottom 6-8 qt. Dutch Oven Pot (for frying) or tabletop deep fryer- Japanese mandoline (or a sharp knife)- Blender or food processor- 2 Small pots or skillets- Medium to large size nonstick skillet- Miscellaneous mixing bowls and plates- Cooking utensils, such as tongs, spatula and a small whisk  For information and updates, visit www.CookTracks.com.Tag your meal on social media #CookTracks.CookTracks is a production of Beyond the Plate.

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch. If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. COOK’S NOTE: The chicken must be brined 6 hours ahead of cooking time. Makes 4 Sandwiches INGREDIENTS- 4 pieces boneless skin-on chicken thighs- 4 quarts neutral oil, for frying, such as canola oil For the Brine:- 1 cup pickle juice, kosher dill preferred, strained- 1 cup water- 1 Tablespoon salt- 2 teaspoons sugar For the Ranch Dressing:- 1/4 cup buttermilk- 1/4 cup white onion, chunk or diced- 2 garlic cloves, cracked from their skin- 1 Tablespoon Worcestershire- 1/2 teaspoon celery salt- 1/2 teaspoon garlic salt- 1/2 cup sour cream- 1/2 cup mayo- 1/4 cup cream cheese, softened- 1.5 Tablespoons white vinegar- 1 teaspoon ground black pepper- 2 Tablespoons fresh dill, finely chopped- 2 Tablespoons fresh flat-leaf parsley, finely chopped- 2 Tablespoons fresh chives, finely sliced- 2 Tablespoons scallions, green and/or white, minced For the Hot Paste:- 1/4 – 1/2 cup canola oil- 1 Tablespoon cayenne pepper- 1.5 Tablespoons brown sugar- 2 teaspoons salt- 2 Tablespoons sweet paprika- 1 Tablespoon garlic powder For the Fried Shallots:- 1 cup shallots, thinly sliced (shave shallots as thin as possible on Japanese mandoline or slice by hand)- 1 cup canola oil For the Breading:- 1-2 cups buttermilk- 3 cups all-purpose flour- 1 cup cornstarch- 2 Tablespoons dill, dried- 2 Tablespoons fine salt For Assembly:- 4 brioche style buns- 2 Tablespoons butter, softened- 1 cup romaine lettuce, thinly sliced/shredded- 4 Tablespoons mayo- 8 thin slices from a ripe tomato- 16 pickle slices, thin sliced EQUIPMENT ESSENTIALS- Instant Read Thermometer- Heavy Bottom 6-8 qt. Dutch Oven Pot (for frying) or tabletop deep fryer- Japanese mandoline (or a sharp knife)- Blender or food processor- 2 Small pots or skillets- Medium to large size nonstick skillet- Miscellaneous mixing bowls and plates- Cooking utensils, such as tongs, spatula and a small whisk For information and updates, visit <a href="http://www.CookTracks.com" rel="nofollow" target="_blank">www.CookTracks.com</a>.Tag your meal on social media #CookTracks.CookTracks is a production of Beyond the Plate.

Jimmy Papadopoulos’ ‘Fire-Bird’ Chicken Sandwich

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch.If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration.  For information and updates, visit www.CookTracks.com. Tag your meal on social media #CookTracks.CookTracks is a production of Beyond the Plate.

Cook like a pro chef as this Chicago Rising Star of Bellemore Restaurant teaches you his crispy secrets for his ‘Fire-Bird’ Chicken Sandwich with homemade fried onion ranch. If you’re cooking along with us at home, find the ingredient and preparation list or listen and enjoy for your next meal inspiration. For information and updates, visit <a href="http://www.CookTracks.com" rel="nofollow" target="_blank">www.CookTracks.com</a>. Tag your meal on social media #CookTracks. CookTracks is a production of Beyond the Plate.

CookTracks! Jimmy Papadopoulos’ ‘Fire-Bird’ Chicken Sandwich