Best Fried Chicken Sandwich
User Reviews
5
Best Fried Chicken Sandwich
Description
This fried chicken sandwich recipe starts by pounding chicken pieces to even thinness for quick, even cooking, then marinating them at least an hour in buttermilk infused with paprika, salt, garlic and onion powders, cayenne, and white pepper for tenderness and seasoning. The breading is a mixture of flour, baking powder, baking soda, paprika, oregano, garlic and onion powders, cayenne, salt, and pepper to provide flavor and crunch.
The marinated chicken is dredged thoroughly in the breading mixture, then fried in oil heated to 350°F until golden and cooked through, about 3 to 4 minutes per side, to achieve a crispy crust and juicy interior. A honey sriracha mayo adds creamy sweetness and mild heat, complemented by coleslaw and pickles layered on burger buns.
For safety and best texture, an instant-read thermometer can verify chicken reaches 165°F internal temperature. Assembled sandwiches keep refrigerated up to 3 days and can be reheated in microwave or toaster oven. Leftover fried chicken may be frozen wrapped tightly for up to 3 months and reheated in the oven from frozen. Hot oil and adequate marinating time are key to the ideal sandwich quality.
Ingredients
Chicken Marinade
- 4 chicken thigh skinless and boneless
- 4 chicken breast skinless and boneless
- 1 cup buttermilk
- 1 teaspoon paprika sweet
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon white pepper
Breading
- 2 cup all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons paprika sweet
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
Honey Sriracha Mayo
- ½ cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon pickle juice
- 1 tablespoon sriracha
Sandwiches
- 4 burger buns
- 1 cup coleslaw
- pickles sliced
Other
- vegetable oil for frying
Instructions
- Place each piece of chicken between two pieces of plastic wrap and pound it with a rolling pin or meat mallet until about ¼ inch thin.
- In a large bowl combine all the chicken marinade ingredients together, hold the chicken. Once well combined, add the chicken to the bowl, cover with plastic wrap and marinate in the fridge for at least an hour.
- While the chicken is marinating, prepare the sriracha sauce by mixing all the sriracha sauce ingredients together. Cover with plastic wrap and refrigerate until ready to use.
- In a shallow bowl combine all the breading ingredients together.
- Working with one piece of chicken at a time, thoroughly dredge it through the flour mixture, making sure to completely coat it all around. Place on a plate.
- Add about 2 to 3 inches of vegetable oil to a large skillet and heat it until it reaches 350°F. Prepare a cooling rack over a bunch of paper towels.
- Add one or two pieces of chicken at a time to the hot oil and fry for 3 to 4 minutes per side, until crispy and golden brown. Place the chicken on the prepared cooling rack. Repeat with remaining chicken.
- Assemble your sandwiches with the sriracha mayo, coleslaw, chicken, pickles and bun. You can also toast your buns if you choose to.
Notes
- Marinate chicken for at least 1 hour, or longer for more tenderness and flavor infusion.
- Heat oil to 350°F before frying to ensure crispiness and avoid greasy chicken.
- Use a digital thermometer to check chicken reaches internal temperature of 165°F for safety.
- Assembled sandwiches can be stored refrigerated up to 3 days and reheated in microwave or toaster oven.
- Leftover fried chicken may be frozen for up to 3 months when double wrapped; reheat from frozen in the oven at 350°F for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 615kcal | 31% |
| Carbohydrates | 82g | 27% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 1596mg | 67% |
| Potassium | 524mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1095IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 255mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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