FRIED CHICKEN SANDWICH
These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!
Provided by RainbowJewels
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 14
Steps:
- Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
- Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
- Whisk eggs and milk together in another bowl.
- Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
- Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
- Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g
KEAGAN'S SPICY FRIED CHICKEN SANDWICH
WOW! In the mood for a flavor packed chicken sandwich? This is the best recipe that will wow your family and friends. Mouth watering deliciousness!
Provided by Sara Andrea @Sara_Andrea
Categories Sandwiches
Number Of Ingredients 43
Steps:
- Marinade: Combine all ingredients for the marinade (cream, lemon juice, water, cayenne, chili powder, garlic powder, chicken) in a glass container with a lid making sure the chicken is fully covered. Keep in fridge for 2-3 hours before cooking. You can also use a plastic bag but I highly recommend you opt for the glass bowl with lid route #enoughexcuses #plasticfree
- Chili Spice: Add the peppers to a saute pan and heat over medium high heat. Directly after it starts smoking pull off the heat. In batches, grind the peppers to a powder. I use a mortar and pestle. Then add garlic and onion powder. Save two tablespoons of the mixutre for later. Add 1 tablespoon olive oil to a pan and heat on medium high heat, add the rest of your spices and stir for 1 minute. Add 2 cups of rice vinegar. Make a slurry with 1 tablespoon corn starch and 2 tablespoons water and add. Keep on simmer.
- Herb Cream Sauce: Prepare the herbs and add to bowl. Add garlic, lemon juice and sour cream. Stir until combined. Add salt and pepper. Stir. 1-2 tablespoons water to reach desired consistency.
- Fried Onions: Slice 1/2 onion to about 1/4 inch thick slices. Add them to a small bowl and cover with 1 cup milk.
- Breading: Combine all ingredients for breading in a bowl and set aside.
- Finish Chili Spice Sauce: Add 1 tablespoon butter to finish off your sauce.
- Deep Fry: Deep fry onions first. Put onions in breading. Then drop in 350 degree oil. Cook for 5-6 minutes. Remove and place on paper towel. Salt immediately after removal. Now for the chicken, add the reserved spice to the flour breading. Coat chicken by pressing hard into flour making sure to coat the entire surface including cracks and crevices. Drop chicken into the oil. Cook until light golden brown. Remove and let rest for 5 minutes, I use a raised cookie sheet to let them rest. While the chicken is resting, toast the buns. Get the oil back to 350 degrees and fry chicken a second time for about 2 minutes.
- Make the sandwich: Take your toasted bun and add the herb sauce on both sides. Layer the pickles. Add the chicken to the sauce and then remove and place on the pickles. Add a pile of onions and then add another dollop of extra herb sauce. Cut in half and serve with your favorite side.
THE ULTIMATE SPICY FRIED CHICKEN SANDWICH RECIPE
This East-Meets-West fried chicken sandwich is the epitome of everything we love about our favorite fast-food orders, but utilizing the rich flavors we love cooking with. We lean into Asian seasonings and chili sauce to deliver a deeper level of spice. It's stacked high on our favorite bun with a kitchen sink aioli.
Provided by Lauryn Bodden
Categories Dinner Lunch Sandwich
Time 5h5m
Number Of Ingredients 35
Steps:
- Gather the ingredients.
- Mix together the buttermilk, pickle juice, egg, chili sauce, garlic, salt, and pepper. Add the chicken, turning to coat in the mixture. Cover and refrigerate for 4 hours or up to overnight.
- Turn to coat the chicken in the pickle-buttermilk brine once more, then place on the counter to come back to room temperature, about 15 minutes.
- Gather the ingredients.
- In a large bowl, whisk together both flours, cornstarch, garlic powder, onion powder, paprika, salt, and baking powder. Add 3 tablespoons of the buttermilk-pickle brine to the flour mixture and work it into the flour with your hands. This will help create the extra crunchy nuggets on the fried chicken.
- Remove the chicken pieces from the buttermilk-pickle brine to a plate (reserve the brine). Working with one piece at a time, dip the chicken into the flour mixture, then back in the brine, and finally the flour mixture once more, pressing to coat. Place the coated chicken on rimmed baking sheet; repeat with the remaining chicken pieces.
- Place 1 1/2 inches of peanut or neutral oil in a large Dutch oven or deep cast-iron pan over medium-high heat until it registers 350 F on a deep-fry or candy thermometer.
- Set up one more baking sheets lined with paper towels and a wire rack set on top (this will be your cooling rack). Working in batches, carefully add 3 chicken thighs to the oil (placing them into the oil, away from you) and fry until golden brown, turning occasionally with tongs, about 8 minutes. Transfer to the cooling rack using tongs or a spider. Reserve the frying oil; you will use it for the glaze. (While frying, the oil should maintain 325 F and then bring back to 350 F between batches.)
- Gather the ingredients.
- Once all the chicken is fried, carefully scoop out 1/2 cup of the reserved frying oil using a measuring cup and transfer to a medium bowl. Add the chili sauce, honey, gochujang, salt, and garlic powder. Whisk vigorously until well combined. Adjust the seasoning to taste.
- Dunk each piece of chicken in the glaze, then transfer back to the wire rack. Alternatively, you can brush the fried chicken with the glaze.
- Gather the ingredients.
- To make the aioli, stir together the mayo, scallions, chili crunch, ketchup, and lime juice. Adjust the seasoning with salt and pepper to taste.
- Halve the brioche buns. Add the 1/4 tablespoon of the frying oil to a medium skillet and heat over medium-high. Place each bun half, cut-side down onto the skillet and toast until golden brown, 1 to 2 minutes. If the skillet becomes dry, add a little more oil, as needed.
- Smear each cut side with 1 heaping tablespoon of aioli. Place the pickles on the bottom bun, then top with the glazed chicken. Pile shredded lettuce over the chicken, then cover with bun top. Serve immediately.
Nutrition Facts : Calories 962 kcal, Carbohydrate 76 g, Cholesterol 155 mg, Fiber 3 g, Protein 32 g, SaturatedFat 10 g, Sodium 3366 mg, Sugar 17 g, Fat 60 g, UnsaturatedFat 0 g
SPICY FRIED CHICKEN SANDWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 sandwiches
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
- Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
- In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
- Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
- Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.
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SPICY FRIED CHICKEN SANDWICH | CARNALDISH
From carnaldish.com
Reviews 1Estimated Reading Time 5 minsCategory SandwichesTotal Time 1 hr 20 mins
- You’ll need a medium-sized pot or deep fryer to cook the chicken. You could also shallow-fry it in a cast iron skillet. I also recommend a wire rack to go inside of a baking sheet, two if you have them. The above mentioned spices are what made this chicken sandwich so amazing. Feel free to use whatever you have, though.
- Sprinkle equal amounts kosher salt and sugar all over the chicken, then place it into a large ziploc bag. Pour the pickle juice and buttermilk mixture over the chicken, massaging each piece through the bag. Squeeze any excess air out before sealing. Refrigerate 4 hours or overnight.
- In a medium-sized pot, bring the vinegar and sugar to a boil for 2 minutes, stirring until the sugar is dissolved. Taste it, and determine if you’d like it to be a bit sweeter. Pour hot mixture over sliced cucumbers and set aside at room temperature. Make this at LEAST 2 hours before you plan on eating them, or a day ahead. They can be stored in your refrigerator for up to a month.
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