Best Bas Best Fried Chicken Sandwich Recipes

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CRISPY CHICKEN SANDWICH RECIPE



Crispy Chicken Sandwich Recipe image

These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h

Number Of Ingredients 20

3 medium chicken breasts (boneless, skinless, halved into 6 cutlets)
1 1/2 cups low-fat buttermilk
1 Tbsp hot sauce ((we use Frank's Red Hot brand))
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 1/2 cups all-purpose flour
2 tsp salt
1 tsp black pepper (freshly ground)
1 tsp baking powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Oil for frying - vegetable oil (canola oil or peanut oil)
6 burger buns (buttered and toasted)
6 green lettuce leaves
1 large tomato (sliced)
2 dill pickles (sliced into rings)
Mayonnaise (or your favorite sauce)

Steps:

  • Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2" thickness so they cook more evenly.
  • In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
  • In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
  • Heat 1 " oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don't crowd and reduce the temperature of the oil too quickly.
  • Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
  • Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
  • Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.

Nutrition Facts : Calories 485 kcal, Carbohydrate 46 g, Protein 32 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 1368 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

BEST-EVER FRIED CHICKEN SANDWICHES



Best-Ever Fried Chicken Sandwiches image

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Provided by Olivia D'Angelo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 ½ cups all-purpose flour, divided
1 egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2 chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4 potato rolls
16 dill pickle chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour in a small bowl.
  • Beat egg in a shallow bowl with a fork.
  • Place 1 cup flour in a bowl; mix in ranch dressing.
  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.
  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g

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