Fried Chicken Sandwich
There's something about a fried chicken sandwich that just hits the spot. When paired with a basket of french fries, some coleslaw and a refreshing beer or lemonade, it's hard to resist this fried fare. Dovetailing Tip: Use the fried chicken cutlets that you cooked on day 3 in today’s sandwich recipe.
Prep time:
Cook time:
Serves: 6
Calories per serving: 369
Ingredients:
Cook time:
Serves: 6
Calories per serving: 369
3 boneless skinless chicken breasts halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons pepper
1 teaspoon salt
oil for deep-fat frying
6 brioche hamburger buns, split and toasted
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise
Directions:
Cut each chicken breast horizontally in half, then place the halves in a large bowl. Add the buttermilk and hot sauce, and toss the chicken until it's coated. Refrigerate the chicken in the marinade, covered, for eight hours or overnight.
Stir the eggs into the chicken mixture. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, pepper and salt. Remove the chicken breasts from the buttermilk mixture and dredge them in the flour mixture, firmly patting to help the coating adhere. Repeat, dipping the chicken again into the buttermilk mixture and then dredging it once more in the flour mixture.
Place the chicken on a wire rack over a baking sheet. Refrigerate the chicken, uncovered, for 30 minutes.
In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the chicken in batches until a thermometer reads 165° and the coating is golden brown and crispy, about three to four minutes on each side. Once fried, transfer the chicken to a wire rack to maintain its crispiness. Editor's Tip: Don't overcrowd the pan, and don't skimp on the oil! Make sure there is enough to fully submerge your chicken, while leaving a couple inches at the top to leave room for bubbling oil.
Serve the chicken in buns with the optional toppings. Editor's Tip: Toast the buns in an air fryer or under a broiler for extra texture and flavor.
Source: tasteofhome.com
Stir the eggs into the chicken mixture. In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, pepper and salt. Remove the chicken breasts from the buttermilk mixture and dredge them in the flour mixture, firmly patting to help the coating adhere. Repeat, dipping the chicken again into the buttermilk mixture and then dredging it once more in the flour mixture.
Place the chicken on a wire rack over a baking sheet. Refrigerate the chicken, uncovered, for 30 minutes.
In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the chicken in batches until a thermometer reads 165° and the coating is golden brown and crispy, about three to four minutes on each side. Once fried, transfer the chicken to a wire rack to maintain its crispiness. Editor's Tip: Don't overcrowd the pan, and don't skimp on the oil! Make sure there is enough to fully submerge your chicken, while leaving a couple inches at the top to leave room for bubbling oil.
Serve the chicken in buns with the optional toppings. Editor's Tip: Toast the buns in an air fryer or under a broiler for extra texture and flavor.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.