Crispy Fried Chicken Sandwich
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
652 kcal
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Cuisine
American
Crispy Fried Chicken Sandwich
Description
The preparation begins by marinating chicken thighs in a buttermilk mixture infused with hot sauce, garlic powder, and salt for at least one hour or overnight. This marinade tenderizes the meat and imparts flavor. The flour coating is a mix of all-purpose flour, cornstarch, garlic powder, chili powder, salt, and pepper. Adding some marinade into the flour mixture creates clumps that help form a crisp crust.
Each chicken thigh is dredged in the flour mixture and placed on a rack before frying in vegetable oil heated to 340°F–350°F. The frying produces a golden, crispy crust with a juicy interior. The sandwich assembly uses toasted brioche buns spread with a tangy remoulade sauce and topped with sliced dill pickles to balance the richness.
This sandwich combines spicy, crispy chicken with creamy sauce and crunchy, bright pickles, making it a satisfying handheld meal. The recipe notes recommend reheating leftovers in the oven to retain crispness and offer substitution advice for chicken breasts. A video is available for visual guidance.
Ingredients
For the Chicken and Marinade
- 4 chicken thighs boneless, skinless
- 2 cups buttermilk
- 2 tablespoon hot sauce
- 2 teaspoon garlic powder
- 2 teaspoon kosher salt
For the Flour Breading
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 2 teaspoon chili powder 2 tbsp, for medium spice level
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Sandwiches
- vegetable oil for frying
- 4 Brioche buns toasted
- remoulade sauce for smearing on the buns, kickin'
- dill pickles for topping, sliced
Instructions
Do Ahead
- Make the remoulade sauce
Prep the Chicken
- Cut excess fat away from the chicken thighs.
- Place the chicken in a medium-sized bowl. Cover with buttermilk. Stir in the hot sauce, garlic powder, and salt. Cover with plastic wrap and keep in the fridge for at least one hour, or even better, overnight.
Prep the Flour Mixture and Chicken for Frying
- Heat oil in a large sturdy skillet to 340°F to 350°F.
- In a medium-sized bowl or dish, stir together the flour, cornstarch, garlic powder, chili powder, salt, and pepper. Add 5 tablespoons of the chicken marinade into the flour mixture and gently stir until incorporated. There should be clumps that have formed from the marinade in the flour.
- Working one chicken thigh at a time, remove the chicken from the marinade, and shake the excess off. Place the thigh in the flour mixture, and turn it several times to fully coat the chicken. Place on a baking rack on a baking sheet and continue with the remaining chicken thighs.
- Working in batches, carefully place the breaded cutlets into the hot oil. Don't overcrowd the pan! Cook until golden brown and very crispy, using metal tongs to carefully flip the cutlets occasionally and the internal temperature is 165°F, about 8 to 10 minutes. Remove from the oil and place on a baking sheet over a baking pan. Repeat with remaining cutlets.
Build the Sandwich
- Toast the buns until lightly brown. Add a thin layer of the remoulade on the bottom bun of all sandwiches. Next, place a fried chicken cutlet on the prepared bun. Top with pickles and then the top bun. Serve at once.
Notes
- Watch the accompanying video for detailed guidance on preparing the sandwich.
- You can substitute chicken breasts for thighs; if large, halve them lengthwise before breading.
- Adding marinade into the flour mixture should form clumps; about 5 tablespoons is typical, but adjust as needed without making it too wet.
- Extra fried chicken fillets can be reheated and crisped in a 350°F oven on a baking rack for 20 minutes.
- Use an instant-read thermometer to confirm the oil temperature stays between 340°F and 350°F for best frying results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Calories | 652kcal | 33% |
| Carbohydrates | 85g | 28% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 268mg | 89% |
| Sodium | 945mg | 39% |
| Potassium | 503mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1314IU | 26% |
| Vitamin C | 5mg | 6% |
| Calcium | 210mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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