Bas Best Fried Chicken Sandwich Recipes

BEST FRIED CHICKEN SANDWICHES RECIPE

Steps:

• Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.
• Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
• In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
• Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
• Make the sauce by combining all sauce ingredients in a small bowl.
• Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.

BEST-EVER FRIED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup flour in a small bowl.
• Beat egg in a shallow bowl with a fork.
• Place 1 cup flour in a bowl; mix in ranch dressing.
• Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
• Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
• Bake chicken in the preheated oven until juices run clear, about 10 minutes.
• Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

BA'S BEST FRIED CHICKEN SANDWICH

Steps:

• Marinate the Chicken:
• Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won't need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
• Make the Seasoned Mayonnaise:
• Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper; season with salt.
• Assemble the Sandwich:
• Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl. Whisk egg, buttermilk, bourbon (if using), and 3 Tbsp. hot sauce in another medium bowl. Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack. Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers. Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack. Chill at least 30 minutes and up to 12 hours.
• Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°F. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5-8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
• Heat a dry large skillet, preferably cast iron, over medium. Brush cut sides of buns with butter and, working in batches, cook, cut side down, until deep golden brown, about 2 minutes per batch.
• Mix 1 Tbsp. pickle brine into 2 Tbsp. seasoned mayonnaise in a medium bowl. Add lettuce, season with salt and pepper, and toss to coat. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired.