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Main Course Savory  •  August 17, 2022

Fried Chicken Sandwhich

Fried Chicken Sandwhich
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Fried Chicken Sandwhich

Makes 4 sandwiches
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Course Main Course
Servings 4 sandwiches

Equipment

  • Bowl
  • Small sauce pot
  • Jar or similar container
  • Blender
  • Shallow bowl
  • Large heavy duty pot or pan with high sides
  • Wire rack or a plate lined with paper towel

Ingredients
  

Chicken Marinade

  • 2 boneless skinless chicken breasts cut in half horizontally, pounded out to fit your size buns
  • 2 tsp kosher salt
  • 1 tsp each garlic powder onion powder, and smoked paprika
  • ½ tsp each black pepper and cayenne pepper
  • 1 cup Buttermilk to cover chicken

Pickles

  • 1 cup white vinegar
  • ½ cup water
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • 2 cloves garlic sliced
  • 1 thai chili or a pinch of crushed red pepper flakes
  • 2 tsp black peppercorns
  • a few sprigs of fresh dill
  • 2 large kirby cucumbers sliced

Jalapeño Mayo

  • 1 jalapeño roughly chopped
  • 1 egg
  • 2 Tbsp white vinegar
  • 1 tsp fish sauce
  • 1 tsp kosher salt
  • 1 cup vegetable oil

Chicken Dredge

  • ½ cup all purpose flour
  • ½ cup cornstarch
  • 1 tsp kosher salt
  • 1 tsp each garlic powder onion powder and smoked paprika
  • ¼ tsp each black pepper and cayenne

To Serve

  • Vegetable oil for frying
  • Desired buns recipe for mine is linked at the bottom!
  • Butter

Instructions
 

  • Begin by marinating the chicken. Mix chicken, salt, garlic powder, onion powder, paprika, black pepper, cayenne, and buttermilk in a bowl. Cover and let marinate in the fridge for at least 4 hours. Overnight is best.
  • While chicken marinates, make pickles. In a small sauce pot heat vinegar, water, sugar, salt, garlic, thai chili, and peppercorns until simmering and dissolved. Add cucumbers and dill to a jar or similar container, and pour hot brine over. Let pickle at least 3 hours, or overnight.
  • Next make the mayo. Blend jalapeño, egg, vinegar, fish sauce, and salt until smooth. Slowly stream in the oil while blending, until a thick emulsified mayo is created. Refrigerate until ready to use.
  • Prepare the dredge by whisking all the ingredients together in a shallow bowl.
  • When ready to assemble sandwiches, heat oil in a large heavy duty pot or pan with high sides. You want to fill your pan with about 2 inches of oil (make sure to use a pan where there is still a lot of room left after adding the oil so that it doesn’t overflow while frying!)
  • Once your oil is hot, around 325ªF-350ºF, remove your chicken from the buttermilk and into the dredge. Coat the chicken very well in the dredge mixture. You really want to pack it on there!
  • Carefully transfer the chicken to the hot oil and fry for about 7-8 minutes until golden and crispy. Transfer to a wire rack or a plate lined with paper towel. Immediately season chicken on both sides with a sprinkle of kosher salt. You will probably need to fry in batches.
  • Once chicken is fried, toast your buns in butter.
  • Assemble the sandwiches as desired with the chicken, pickles and mayo. Enjoy!

Notes

*You can marinate the chicken, pickle the cucumbers, and make the mayo all a day ahead!
Keyword Chicken, Sandwiches
Tried this recipe?Let us know how it was!
Buttery Buns

Tags

  • Chicken
  • Sandwiches

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Buttery Buns
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