Fried Chicken Sandwhich
Makes 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!
Tried this recipe?Let us know how it was!
