Best Fried Chicken Sandwiches With Tangy Coleslaw And Spicy Mayo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST FRIED CHICKEN SANDWICHES RECIPE



Best Fried Chicken Sandwiches Recipe image

It really doesn't get much better than crispy and juicy fried chicken on a toasted bun with a smoky paprika sauce.

Provided by Becky Hardin

Categories     Main Course

Time 4h28m

Number Of Ingredients 15

4 boneless, skinless chicken thighs
½ cup buttermilk
1 teaspoon hot sauce
4 teaspoons kosher salt (divided (1 tablespoon + 1 teaspoon))
Canola oil (for frying)
1½ cups all-purpose flour
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
½ cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon hot sauce
4 brioche burger buns (toasted)
Bread and butter pickles
1 cup thinly sliced cabbage

Steps:

  • Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.
  • Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
  • In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
  • Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
  • Make the sauce by combining all sauce ingredients in a small bowl.
  • Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.

Nutrition Facts : Calories 1014 kcal, Carbohydrate 79 g, Protein 38 g, Fat 61 g, SaturatedFat 17 g, Cholesterol 266 mg, Sodium 3094 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 sandwich, TransFat 0.1 g, UnsaturatedFat 33 g

FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 23

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, for serving (recipe follows)
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
  • When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
  • In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
  • Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
  • To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO



Fried Chicken Sandwich with Slaw and Spicy Mayo image

Categories     Sandwich     Chicken     Fry     Deep-Fry     Cabbage     Jalapeño     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Spicy mayo and slaw:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Fried chicken and assembly:
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounces skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special Equipment
A deep-fry thermometer

Steps:

  • For spicy mayo and slaw:
  • Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
  • For fried chicken and assembly:
  • Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  • Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
  • Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
  • Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

FRIED CHICKEN SANDWICHES WITH SLAW AND SPICY MAYO



Fried Chicken Sandwiches With Slaw and Spicy Mayo image

Make and share this Fried Chicken Sandwiches With Slaw and Spicy Mayo recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 17

1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon hot sauce (sriracha)
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread and butter pickles, slices
1/4 cup pickle juice (or more to taste)
2 cups all-purpose flour
1 tablespoon ground black pepper
1 dash cayenne pepper
1/2 teaspoon kosher salt
1 cup buttermilk
2 (8 ounce) boneless skinless chicken breasts, halved crosswise
peanut oil or vegetable oil (for frying)
4 baguette, rolls or 4 hoagie rolls
2 tablespoons unsalted butter, room temperature

Steps:

  • Prepare spicy mayo: Mix garlic, mayonnaise and hot sauce in a small bowl. Cover and chill.
  • Prepare slaw: Toss onion, jalapeno, cabbage, pickles and pickle juice in a large bowl to combine. (additional juice may be added if the mixture seems too dry.) Cover and chill.
  • Prepare fried chicken: Whisk flour with black and cayenne peppers and salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  • Pour oil into a large heavy skillet to depth of 1/2 inch. Heat oil to 350 degrees.
  • Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to wire rack set inside a baking dish; season with salt.
  • Assemble sandwiches: Spread cut sides of rolls with butter. Heat buttered sides in hot pan until browned and crisp, about 1 minute. Spread with spicy mayo. Build sandwiches with rolls, chicken and cabbage slaw.

Nutrition Facts : Calories 712.9, Fat 21.8, SaturatedFat 6.7, Cholesterol 97.9, Sodium 1101.5, Carbohydrate 89.7, Fiber 5.3, Sugar 14.2, Protein 38.4

Related Topics