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Fried Chicken Sandwich
Crispy, juicy at home fried chicken sandwiches are easier than you thought. Adding the buttermilk and baking powder to the flour mixture is key to make extra crispy chicken!
Ingredients
- Chicken Sandwich
- 2 boneless, skinless chicken breasts (8 oz./250 g each)
- 1 cup (250 mL) buttermilk
- ½ tsp (2 mL) salt
- 2 cups (500 mL) vegetable oil
- 4 hamburger buns, toasted
- Pickled Green Tomatoes (Optional)
- 1 medium green tomato
- ½ cup (125 mL) rice vinegar
- 2 tsp (10 mL) sugar
- 1 tsp (5 mL) salt
- Smoky Sauce (see cook's tip)
- ½ cup (125 mL) mayonnaise
- 2 tsp (10mL) Smoky Applewood Rub or any other barbecue rub
- Breading
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) onion powder
- 1 tsp (5 mL) garlic powder
- 1 tsp (5 mL) salt
- 2 tbsp (30 mL) buttermilk
Directions
Lightly pound the chicken until it’s ½" (1-cm) thick. Cut the breasts in half crosswise. Combine the buttermilk and salt in a large bowl and add the chicken. Marinate for 1 hour or overnight.
If you’d like to make the pickles, slice the tomato into ¹/8" (3-mm) thick half-moons. Combine with the remaining pickle ingredients and refrigerate until ready to use.
For the sauce, combine the mayonnaise and rub and refrigerate until ready to use.
Combine the breading ingredients in a medium bowl, adding the buttermilk last. Working with 1 piece of chicken at a time, transfer the marinated chicken into the flour mixture, and press, so the breading forms a thick crust.
Heat the oil in the Enameled Cast Iron Skillet over medium heat until the oil reaches 350°F (180°C) (see cook’s tip).
Use an oven mitt and tongs to carefully transfer the chicken to the hot oil. Fry, covered, for 5 minutes. Remove the lid. Carefully flip each piece of chicken. Continue to fry, uncovered, for 5–6 minutes, or until the chicken is crispy and golden brown and the temperature is 165°F (74°C). Transfer the chicken from the oil to a baking rack to cool slightly.
To assemble the sandwiches, spread the sauce onto both halves of the buns. Add a couple of pickled green tomatoes and place the chicken on top.
Yield:
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 850, Total Fat 54 g, Saturated Fat 9 g, Cholesterol 95 mg, Sodium 1,430 mg, Carbohydrate 57 g, Fiber 2 g, Sugars 10 g (includes 2 g added sugar), Protein 36 g
Cook's Tips:
To make the sandwich spicy, add 2 tbsp (30 mL) of hot sauce and ¼ tsp (1 mL) of cayenne to the sauce mixture.
Use a thermometer to ensure the oil reaches 350°F (180°C). If you don’t have a thermometer, test the oil by adding a sprinkle of flour to it. If the oil starts steadily bubbling, it’s ready. If it bubbles vigorously, it’s too hot and needs to cool.
