Fried Chicken Sandwich Recipes

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup flour in a small bowl.
• Beat egg in a shallow bowl with a fork.
• Place 1 cup flour in a bowl; mix in ranch dressing.
• Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
• Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
• Bake chicken in the preheated oven until juices run clear, about 10 minutes.
• Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Steps:

• In a small bowl, add salt, mustard powder, and onion powder; stir well to combine. On a rimmed baking sheet lined with parchment paper, lay out the chicken breasts and sprinkle with the spice cure, coating evenly on both sides. Cover with plastic wrap and refrigerate for up to 1 hour.
• Make Spicy Rooster Sauce: In a small bowl, add mayonnaise, hot sauce, salt, and cayenne. Stir together until the sauce is smooth and thoroughly combined. Set aside.
• Make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a deep fry thermometer onto a large, heavy pot. Add enough oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it goes past 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Hold one end of a chicken breast with tongs and allow excess batter to drip off. Gently swirl the tip of the piece in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 3 minutes. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them; try not to tear the delicate crust! In the meantime, use the slotted spoon to remove and discard any bits of floating batter in the oil.
• After 3 minutes, use the slotted spoon to carefully transfer the chicken pieces to a rack set over a paper towel-lined baking sheet. (The chicken won't be fully cooked-there's a second fry.) Let the chicken rest for at least 10 minutes at room temperature. While it hangs out, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead, then cooled and refrigerated; bring it back to room temperature before the second fry.) Second fry: Fry the chicken pieces again, for 3-4 minutes or until golden brown and crispy.
• Drain, season, and assemble: With the slotted spoon, transfer the chicken pieces to drain on the rack again. Shake ranch dressing seasoning over the fried chicken breasts, coating well on both sides. Place 1 or 2 slices of cheese on top of the hot chicken. Spread about 1 tablespoon Spicy Rooster Sauce on the bottom half of a bun, followed by several pickle slices. Place the chicken, cheese-side up, on the bottom bun and cover with the top. Repeat with remaining buns. Serve immediately with remaining Spicy Rooster Sauce on the side.

Steps:

• Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
• Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
• Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
• Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
• The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
• Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
• Enjoy!

Steps:

• Add the chicken thighs and 1/2 cup pickle brine to a resealable plastic bag and refrigerate at least 1 hour or up to 24 hours, turning the bag occasionally to marinate evenly.
• While the chicken marinates, prepare the pickle mayonnaise: Finely chop 8 dill pickle coins. In a medium bowl, whisk together the mayonnaise, capers and chopped pickles; season generously with salt and pepper. Refrigerate until ready to use.
• When ready to cook the chicken, pour the buttermilk into a wide shallow bowl. In a separate wide shallow bowl, add the flour, cornstarch, onion powder and 1 tablespoon each salt and pepper; whisk to combine.
• In a large Dutch oven or deep cast-iron skillet, add 2 inches of oil and, over medium-high, heat to 325 degrees, about 5 minutes.
• Working with one piece at a time, remove the chicken from the brine, transfer to the buttermilk and turn to coat. Lift chicken from the buttermilk, allowing the excess liquid to drip off, then add it to the flour mixture and turn to coat, patting extra flour mixture on top to ensure the chicken is well coated on all surfaces. Transfer to a plate and repeat with the remaining chicken.
• Working in two batches, add the chicken to the hot oil and cook, turning every 1 to 2 minutes, until crust is deep golden and chicken is cooked through, about 6 minutes total. Transfer to a paper towel-lined plate to cool and season with salt and pepper. (An instant-read thermometer inserted into the center of the thickest part of the thigh should read at least 165 degrees.) Repeat with the remaining chicken, adjusting the heat to ensure that the oil maintains a temperature of 325 degrees.
• Melt 1 tablespoon butter in a large, preferably nonstick, skillet over medium. Add 2 buns, split-side down, and cook until warmed and toasted, about 2 minutes. Repeat with remaining butter and buns.
• Make the coleslaw by tossing the cabbage with half of the pickle mayonnaise and season with salt and pepper. Slather the remaining pickle mayonnaise on the bottom of the buns and top with the chicken, red onion, remaining pickles and coleslaw. Serve with hot sauce, if using.

Steps:

• Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.)
• Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside.
• Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
• Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl.
• Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.)
• Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process.
• Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.

Steps:

• In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
• When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
• In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
• Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
• To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
• Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.