Fried Chicken Sandwich Recipe
With a perfectly seasoned, golden brown coating and mouthwatering toppings, this fried chicken sandwich is sure to satisfy your cravings and leave you wanting more. Don't settle for ordinary, elevate your sandwich game with this finger-licking deliciousness!
Servings: 6
Equipment
- Dutch Oven or Deep Heavy Pot
Ingredients
- 1 Cup buttermilk
- 2 eggs
- 2 Tablespoon pickle juice
- 3 chicken breasts boneless and skinless
- canola oil for frying
- 3 Tablespoon butter
- 2 Teaspoon garlic minced
- 6 buns onion ciabatta
Toppings:
- mayonnaise
- pickles sliced
- tomatoes sliced
- lettuce
For the Brine:
- 2 Cups buttermilk
- 1 Cup pickle juice
- 1 Tablespoon garlic powder
- 1 Tablespoon sea salt
For the Breading:
- 1 Teaspoon kosher salt
- 1 Teaspoon smoked paprika
- 1 Teaspoon white pepper
- 1 Teaspoon black pepper coarse
- 1 Teaspoon garlic powder
- 1 Teaspoon celery salt
- 1 Teaspoon ground mustard
- 1 Teaspoon ground cumin
- 2 Cups all purpose flour
- 2 Tablespoons cornstarch
Instructions
- Slice the chicken filets in half widthwise to create 6 equal sized breasts.
- First, brine the chicken for 2 hours. Combine buttermilk, pickle juice, garlic powder, and salt in a covered casserole dish.
- Prepare a dredging station. Combine buttermilk, eggs, and pickle juice in a mixing bowl and whisk well. In a separate bowl, mix the breading ingredients. combine flour, cornstarch, and seasonings. Mix well.
- Dredge the chicken in the buttermilk mixture, then coat with the flour. Press flour into the chicken.
- Set breaded chicken aside for 20 minutes as the oil heats.
- Melt butter and mix with minced garlic. Set aside until step 9
- Heat oil in a Dutch oven to 350°F preheat the oven to 400°F.
- Once heated, fry chicken until golden brown, flipping over halfway through. This should take about 5 minutes per side. Cook until a meat thermometer inserted in thickest portion of chicken registers at least 165°F.
- Set chicken on a wire rack lined baking sheet once fried or transfer to a plate lined with paper towels to drain. Work in batches if necessary to avoid crowding the oil.
- Brush garlic butter over the bread and place into the oven to lightly toast for 3 minutes.
- Add the mayonnaise, tomato, pickles and the fried chicken to the toasted buns and serve immediately.
Notes
Frying oil: When you deep fry, always choose an oil that has a high smoke point. Popular and affordable options include vegetable oil, corn oil, canola oil or peanut oil.
Deep frying safety: When deep frying, never leave the hot oil unattended and always have the lid for the pot at hand. Should the oil ignite, place the lid on the pot to extinguish. Keep children (and pets) way from the deep frying process.
Check for doneness: Cook the chicken in a Dutch oven until a meat thermometer inserted in thickest portion of chicken registers an internal temperature of at least 165°F.
Deep frying safety: When deep frying, never leave the hot oil unattended and always have the lid for the pot at hand. Should the oil ignite, place the lid on the pot to extinguish. Keep children (and pets) way from the deep frying process.
Check for doneness: Cook the chicken in a Dutch oven until a meat thermometer inserted in thickest portion of chicken registers an internal temperature of at least 165°F.
Nutrition
Calories: 525kcal | Carbohydrates: 79g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 3119mg | Potassium: 493mg | Fiber: 3g | Sugar: 11g | Vitamin A: 477IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 14mg
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