Crispy Fried Chicken Sandwich Recipe
This ultimate Fried Chicken Sandwich recipe is as close to perfection as you can get. Try it once and you'll find yourself dreaming about it for years to come, guaranteed.
Ingredients
For the Spicy Mayo:
- 1 small garlic clove grated on Microplane or crushed with press
- 6 tablespoons mayonnaise
- 3 - 4 teaspoons hot sauce Frank’s Red Hot recommended
For the Pickle Coleslaw:
- 2 cups tricolor coleslaw mix
- 1 small jalapeno pepper thinly sliced
- ¼ small red onion thinly sliced
- ¼ cup bread and butter pickles plus 3 tablespoons pickle juice
For the Fried Chicken:
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup buttermilk
- 2 large boneless skinless chicken breasts cut in half horizontally (so each breast becomes 2 thinner pieces)
- Vegetable or canola oil for frying
- 4 hamburger buns split
- Nonstick cooking spray
Instructions
- Make the Spicy Mayo: In small bowl, stir garlic, mayonnaise and hot sauce until well combined. Cover and refrigerate until ready to assemble sandwiches.
- Make Pickle Coleslaw: In large bowl, toss coleslaw mix, jalapeno, onion, pickles and pickle juice until well combined. Cover and refrigerate until ready to assemble sandwiches.
- Make Fried Chicken: In a shallow bowl, stir together flour, salt and pepper. Pour buttermilk into another shallow bowl. Working with one piece of chicken at a time, dip each piece of chicken (both sides) in flour, shaking off excess flour. Dip in buttermilk, shaking off excess buttermilk. Dip in flour again, shake off excess, and place on large plate.
- Fill large, deep pot with 1/2 inch vegetable oil. Heat oil over medium-high heat to 350 degrees F (use an instant read or deep fry thermometer to check temperature). In batches if necessary, place chicken in oil and cook 6 to 8 minutes or until deep golden brown, turning once, and adjusting stove temperature as needed to keep oil at 350 degrees F as chicken cooks. When internal temperature in thickest part of chicken reaches 165 degrees F, transfer it to cooling rack set over paper towel-lined rimmed baking pan to allow excess oil to drip off.
- Meanwhile, spray cut sides of buns with nonstick spray. Toast buns, cut side down, in large, dry skillet over medium heat 2 to 3 minutes or until golden brown.
- Spread buns with Spicy Mayo and assemble sandwiches using Fried Chicken and Pickle Coleslaw.
Notes
- Invest in an instant read thermometer. The internal temperature of the chicken needs to reach 165 degrees F for food safety. An instant read thermometer will also help you check for the proper oil temperature for frying (350 degrees F).
- Don’t want to buy pre-shredded coleslaw mix? Make your own by combining 3/4 cup each red cabbage and green cabbage, along with 1/2 cup shredded carrot.
Calories: 473kcal, Carbohydrates: 50g, Protein: 21g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 5g, Trans Fat: 0.05g, Cholesterol: 48mg, Sodium: 888mg, Potassium: 441mg, Fiber: 3g, Sugar: 6g, Vitamin A: 177IU, Vitamin C: 21mg, Calcium: 129mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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