Fast food Recipes Remixed by Chef Rachel Ponce
Recipes by Chef Rachel Ponce
Photography by Jennifer Olson
In the wee hours of the morning when those fast food cravings kick in, the fluorescent glow of the menu at a drive-thru signals tasty snacks are imminent. Those same finger-licking good flavors are adapted here for an elevated experience that are more practical than pretentious. Get your fast food fix without the industrial deep fryer or mystery meat.
Crispy Chicken Sandwich
My kids love a crispy chicken sandwich from Chick-Fil-A and this dupe will con even the pickiest eater. The zest from the pickle juice paired with the buttermilk breading makes for a delectable dinnertime delight.
Crispy Chicken Sandwich
Serves 4
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INGREDIENTS
2 chicken breasts, boneless and skinless
1 cup dill pickle juice
1 cup milk
1 egg
1 cup all-purpose flour
1 tablespoon powdered sugar
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
Vegetable oil, for frying
4 sandwich buns
Pickle slices
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PREPARATION
Step 1
Place chicken breasts between two sheets of plastic wrap and pound to an even thickness. In shallow dish, combine pickle juice and milk. Place chicken breasts in dish, cover and refrigerate up to 4 hours (at least 30 minutes). In separate dish, whisk eggs. In new dish, combine flour, powdered sugar, paprika, salt, pepper, garlic powder and onion powder.
Step 2
Heat vegetable oil to 350 degrees F in large skillet or deep fryer. Remove chicken breasts from pickle juice/milk mixture and pat dry. Dip each chicken breast in egg, then dredge in flour mixture, making sure to coat evenly. Fry chicken breasts in hot oil for 3−4 minutes per side, or until golden brown and cooked through. Remove chicken from oil and let drain on a paper towel-lined plate.
Step 3
Toast sandwich buns in separate skillet or on a griddle. Assemble sandwiches by placing a fried chicken breast on each bun bottom, topping with pickle slices capping with each top bun and serving immediately.
Crunch-Wrap
Designed to keep the mess enclosed, Taco Bell’s crunch-wrap is on-the-go convenience. The exterior crunch complements the gooey cheese center and packs a protein punch, too. In this recipe, a Juicy Lucy-style burger patty makes it even more savory.
Crunch-Wrap
Serves 4
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INGREDIENTS
20 ounces ground beef
Salt and pepper, to taste
4 slices American cheese
1 onion, thinly sliced
4 large flour tortillas
2 cups shredded Cheddar cheese
Pickles
½ pound bacon, cooked and crumbled
Ketchup
Mustard
Olive oil or cooking spray
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PREPARATION
Step 1
Season ground beef with salt and pepper and form into thin patties. Cut cheese slices into small squares and place in center of patties. Fold meat around cheese to form stuffed burger patties. In skillet over medium heat, cook stuffed burger patties until they reach desired level of doneness. In separate skillet, sauté onions until caramelized and golden brown.
Step 2
Lay out large flour tortilla on flat surface and spread layer of shredded Cheddar cheese in the center. Place cooked stuffed burger patty atop shredded cheese. Top burger patty with pickles, caramelized onions, crumbled bacon, ketchup and mustard. Carefully fold edges of tortilla toward center to enclose, creating a hexagon shape.
Step 3
Heat skillet or griddle over medium heat and lightly brush with olive oil or cooking spray. Carefully transfer crunch-wrap to skillet, seam side down, and cook 2−3 minutes until bottom is golden brown and crispy. Gently flip crunch-wrap and cook 2−3 minutes more until other side is golden brown and crispy. Remove from skillet, slice into wedges and serve hot.
Hot Soft Pretzel
Back when I was a teenager roaming the mall, Auntie Anne’s pretzels signaled the epitome of high school freedom. The warm, buttery pull-apart bread is great on its own or served with a dipping sauce. Don’t forget to have fun with this creation while swirling the legs of the pretzel into its iconic shape!
Hot Soft Pretzels
Makes 6
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INGREDIENTS
1½ cups warm water
1 tablespoon sugar
2 teaspoons salt
1 package active dry yeast
2 ounces unsalted butter, melted
4½ cups all-purpose flour
Vegetable oil, for greasing the bowl
10 cups water
⅔ cup baking soda
Pretzel salt or coarse sea salt
For the egg wash:
1 large egg yolk, beaten with 1 tablespoon water
For the sauce:
¼ cup unsalted butter
½ cup hot sauce (Cayucos Hot Sauce preferred)
1 tablespoon white vinegar
½ teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper (optional, for extra heat)
Salt and black pepper, to taste
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PREPARATION
Step 1
In mixing bowl, combine warm water, sugar and salt. Sprinkle yeast on top and let sit until foamy, about 5 minutes. Add flour and melted butter to yeast mixture. Use dough hook attachment to mix on low speed until dough is combined. Increase speed to medium and knead dough about 4−5 minutes, until smooth and it pulls away from the bowl. Remove dough from bowl. Grease empty bowl with vegetable oil. Place dough back in bowl, cover with clean towel and allow it to rise in warm place for about 1 hour, until doubled in size.
Step 2
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. In large pot, place 10 cups of water and baking soda, then bring to a rolling boil. Divide dough into 8 equal pieces. Roll each piece into long rope and form into pretzel shape. Carefully place pretzels one by one into boiling water for 30 seconds. Remove with slotted spoon and place on prepared baking sheet.
Step 3
Brush each pretzel with egg wash and sprinkle with pretzel salt or coarse sea salt. Bake pretzels for 12−14 minutes, or until golden brown. While pretzels bake, prepare sauce by melting butter over low heat in small saucepan. Add to butter all ingredients except salt and pepper. Stir to combine. Cook sauce over low heat about 5 minutes, stirring occasionally, until flavors are well blended. Season sauce with salt and pepper, to taste. Take sauce off heat and let cool slightly before serving. Set aside. Remove pretzels from the oven and let cool slightly. Serve warm with dipping sauce.
A Classic Malt
Thick, creamy malts are a fast food icon and pair with just about any sandwich, hotdog or burger. If a straw fails to transport the malt to your lips and a spoon is required – well, that means it’s made right.
A Classic Malt
Serves 4
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A delicious and nostalgic drink combines ice cream, milk and malt powder to create a creamy and flavorful treat. Here is a simple recipe for making this classic at home.
INGREDIENTS
2 cups vanilla ice cream
1 cup milk
2 tablespoons malt powder
Whipped cream (optional)
Maraschino cherry (optional)
PREPARATION
Combine in blender vanilla ice cream, milk and malt powder. Blend ingredients together until smooth and creamy. Pour malt into a tall glass and top with whipped cream and a maraschino cherry.
