If you are looking for a delicious sandwich that tastes as good as it looks, look no further than this Fried Chicken Sandwich!
The breading is light and crunchy, the chicken is tender and juicy, and all you need is a few minutes to get it all together! But before you start, give yourself a few hours of marinating time on the chicken. This recipe drew me in because it marinates in dill pickle juice and you just don't see THAT everyday!
Once the chicken has marinated, the rest of this recipe is as easy as fried chicken should be. It's just a matter of mixing up some wet ingredients, then the dry, and then you are ready to coat! This recipe calls for boneless, skinless chicken thighs which I find to always be more tender and more juicy than any all white meat chicken breast. They are thin and fast to cook through. I also like how they are pretty flat, and so they work between the slices of the buns better.
Just about everything you need to whip this together is most likely readily available in your kitchen! I think I only needed to grab some buttermilk, but I could have did a fast home substitute if I really wanted to. (That would be regular milk with some vinegar or lemon juice added, for those who just have to know.) Flour, hot sauce, a few common spices and some oil is really all you need.
The wet ingredients get mixed, then the dry, then it's time...
A little bit of the wet ingredients gets worked into the flour by hand so that it creates little chunks of coating. The chicken then gets dipped into the liquid, then the flour, and then onto a plate to await its fate in the hot oil!
It'll cook fast, and if you have a deep fryer unit, like I now do, this part is literally cake! A deep fryer unit has no temperature control, has thin walls so temperatures are maintained quickly, and the large container is a breeze to clean. I may have to come back around to the deep fryer under the Tools and Technique section later... but I digress.
After a few minutes, the chicken will look brown and smell delicious. I used a quick read thermometer on the thickest part of the chicken to test for doneness. Chicken should be about 170º to be on the safe side, so that's what I was looking for. I fished them out of the oil and dried on the paper towels.
The end result was awesome. So awesome in fact, my son, who hardly touches anything I make because I think he has mental illness when it comes to food, ate an entire sandwich!
I served mine on onion rolls with mayonnaise and dill pickle slices. Fallon went for it with traditional barbecue sauce and I think a slice of American cheese.
We also cooked up a quick box of Caesar Macaroni Salad (we did it creamy style with mayonnaise) and had that along side the sandwiches. It tends to be our go-to for fresh deli salad when we are serving sandwiches or finger foods.
I know a lot of folks think frying is a pain, but these Fried Chicken Sandwiches are easy and delicious and will become a regular item at your house, guaranteed.
Let me know if you give them a try!
Commentaires