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Crispy Chicken Sandwich
At home version of the classic chicken sandwich!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 26 mins
Servings: 4 sandwiches
Calories: 861 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Brine
- 1 quart water
- ¼ cup kosher salt
- ¼ cup granulated sugar
Sandwich
- 4 boneless skinless chicken breasts
- 4 sesame seed buns
- 4 tablespoons butter
- 2 cups shredded iceberg lettuce
- ¼ cup mayonnaise
- dill pickle slices
- 3 quarts vegetable oil for frying
Batter
- 1 cup all-purpose flour
- ¾ cup Argo® Corn Starch
- 1 teaspoon Argo® Baking Powder
- 4 teaspoons black pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¾ cup cold water
Instructions
Brine
- Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
Cup of Yum
Chicken
- Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
- Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
- Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
- Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
- Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
- Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
- Remove from oil and place chicken on a paper towel lined plate to drain.
To Assemble
- Butter each sesame seed bun and toast under the broiler just until golden.
- Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.
Notes
- Note: If the batter seems to be too thick, add 1 tablespoon cold water at a time until the consistency of pancake batter.
- *there may be leftover batter.
Nutrition Information
Calories
861
(43%)
Carbohydrates
46g
(15%)
Protein
54g
(108%)
Fat
51g
(78%)
Saturated Fat
28g
(140%)
Cholesterol
181mg
(60%)
Sodium
1249mg
(52%)
Potassium
971mg
(28%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
613IU
(12%)
Vitamin C
3mg
(3%)
Calcium
114mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 861
% Daily Value*
| Calories | 861 | 43% |
| Carbohydrates | 46g | 15% |
| Protein | 54g | 108% |
| Fat | 51g | 78% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 181mg | 60% |
| Sodium | 1249mg | 52% |
| Potassium | 971mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.