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Ahh… Fried Chicken sandwiches. Who doesn’t like a good fried chicken to crunch into? With crisp lettuce and a good mayo sauce. Or perhaps you like a little slaw to go with it and most definitely a thin slice dill pickle. The best. It reminds me of summertime. However, frying isn’t always my friend or I should say I may have been intimidated by frying. So I went back to something I like, this chicken sandwich, to give it a whirl again. I’m glad I did. I love the sandwich and hope you do too. So make it anytime, not just during the summertime. It’s great for a backyard picnic, gathering or pot luck.
Fried Chicken Sandwich
Ingredients
- 4 Chicken Breast, Boneless
- 2 cups Buttermilk
- ¼ tsp Red Pepper powder (Cayenne)
- or about 3-5 drops of Tabasco sauce
- ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp Pepper
Flour Dredge
- 1 ½ cups Flour
- 1 tsp Baking Powder
- ¼ tsp Red Pepper powder
- ½ tsp Garlic Powder
- ¼ tsp Onion Powder
- ½ tsp Smoked Paprika or regular
- Salt and pepper
Mayo Sauce –
- 1/3 cup Mayo
- 1 Tbsp Apple Cider
- Salt and Pepper
- ½ tsp Hot Paprika powder
- Salt and Pepper
Vegetable or Canola Oil for frying
- Ciabatta Buns or other preference
- Lettuce, Romaine or Iceberg
- Dill Pickles, thin sliced
- Optional – tomato, cheese, slaw topping
Directions
- Pound out each chicken breast to even out the thicker part of the breast. If necessary, cut each chicken piece in half if it is too big for the bun.
- In a shallow baking dish add in the buttermilk, red pepper powder (or Tabasco sauce), garlic powder, salt and pepper. Place each chicken breast and immerse them in the buttermilk mixture and fully cover. Marinate for a couple of hours, if not overnight in the fridge.
- Before dredging and frying the chicken, let the chicken in the marinade come to room temperature for about 15 minutes.
- Get your heavy duty Dutch oven, cast iron high side sauté pan or other large pot ready for frying by adding the oil. Turn up to a medium to high heat till it reaches about 350 degrees. Too high of a heat may burn and fry the outside but may not necessarily cook the inside. Be careful of the high heat and possibility of the oil ‘spitting’ when you put the chicken in. So stand back at first after placing the meat in the pan.
- Dredge the chicken in the flour mixture and once oil is ready, put chicken in the oil. It will take about 4-6 minutes on each side to fry the chicken. Prepare a plate and line with a paper towel or cooling rack and place a paper towel underneath. Once the chicken is done, place on the rack. Continue till all the chicken pieces are done. Remember not to overcrowd the frying pan.
- In a small bowl, mix together the mayo mixture. And if desired, toast the inside of the bons.
- Spread the mayo on the bun, chicken, lettuce and either a pickle on top or on the side of the plate. If making slaw, add slaw on top of the chicken, pickle or on the side.
- Take a bite. You’ll love making your own fried chicken sandwiches.
Enjoy ☺
