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Craving the Perfect Fried Chicken Sandwich?
Let’s be real, who can resist a crispy, juicy fried chicken sandwich? The combination of crunchy coating, tender chicken, and flavorful toppings is simply irresistible. This recipe isn’t just about making a sandwich; it’s about creating an experience. It’s surprisingly easy, incredibly delicious, and will naturally impress your family and friends. Get ready to level up your sandwich game!
Why You’ll Love It
- The chicken is unbelievably crispy thanks to a double dredge and a little secret ingredient.
- The buttermilk marinade ensures the chicken stays naturally juicy and tender.
- It’s quick enough to make on a weeknight but feels special enough for a weekend treat.
- It’s completely customizable – swap out the toppings and sauces to naturally suit your taste.
- You’ll naturally get that restaurant-quality fried chicken flavor right at home, for less.
What Makes This Recipe Unique?
What sets this fried chicken sandwich apart is the attention to detail in every step. We’re not just slapping chicken between two buns! The brine uses naturally flavorful ingredients. The double dredge technique guarantees maximum crispiness. The combination of spices creates a perfectly balanced flavor profile that isn’t too spicy, but has a naturally subtle kick. Each element works together to create a fried chicken sandwich that’s truly exceptional.
Ingredient List
- Boneless, skinless chicken thighs: 1.5 pounds, cut into sandwich-sized portions. Thighs are naturally more flavorful and stay juicier than breasts when fried.
- Buttermilk: 2 cups. Buttermilk tenderizes the chicken and helps the coating adhere.
- Hot sauce: 2 tablespoons. Adds a subtle kick and complexity.
- All-purpose flour: 3 cups. The base for our crispy coating.
- Cornstarch: 1/2 cup. Helps create an extra crispy coating.
- Salt: 2 teaspoons. To season the chicken and flour mixture.
- Black pepper: 1 teaspoon. Adds a bit of spice and flavor.
- Garlic powder: 1 teaspoon. For a savory, aromatic touch.
- Onion powder: 1 teaspoon. Complements the garlic powder.
- Paprika: 1 teaspoon. Adds color and a smoky flavor.
- Cayenne pepper: 1/2 teaspoon (optional). For a naturally spicier kick.
- Vegetable oil: For frying. Choose an oil with a high smoke point.
- Brioche buns: 4. Soft, slightly sweet buns are the perfect complement to the savory chicken.
- Your favorite toppings: Lettuce, tomato, pickles, coleslaw, etc.
- Your favorite sauce: Mayonnaise, spicy mayo, honey mustard, etc.
Step-by-Step Instructions
- Marinate the chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to overnight. Naturally, the longer it marinates, the more tender and flavorful the chicken will be.
- Prepare the flour mixture: In a shallow dish, whisk together the flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using).
- Dredge the chicken: Remove a chicken thigh from the buttermilk marinade, allowing any excess to drip off. Dredge it thoroughly in the flour mixture, ensuring it’s completely coated. Then, dip it back into the buttermilk, and dredge it in the flour mixture one more time. This double dredge is key for achieving that extra crispy coating. Repeat with the remaining chicken thighs.
- Heat the oil: Pour enough vegetable oil into a large, heavy-bottomed pot or deep fryer so that it’s about 2-3 inches deep. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
- Fry the chicken: Carefully place the dredged chicken thighs into the hot oil, being careful not to overcrowd the pot. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the chicken: Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil.
- Assemble the sandwiches: Lightly toast the brioche buns. Spread your favorite sauce on both halves of each bun. Add lettuce, tomato, pickles, or any other desired toppings to the bottom bun. Place a crispy fried chicken thigh on top of the toppings, and then top with the other half of the bun.
- Serve immediately: Enjoy your incredible, homemade fried chicken sandwiches while they’re hot and crispy!
Optional Toppings/Variations
- Spicy Mayo: Mix mayonnaise with sriracha or your favorite hot sauce to taste.
- Coleslaw: Add a scoop of creamy coleslaw for a crunchy and tangy element.
- Pickled Onions: Quick pickled red onions add a sweet and sour punch.
- Honey Mustard: A classic pairing with fried chicken.
- Pimento Cheese: For a southern-inspired twist.
Expert Tips
- Don’t overcrowd the pot: Frying too many chicken thighs at once will lower the oil temperature, resulting in soggy chicken. Work in batches.
- Use a thermometer: Monitoring the oil temperature is crucial for evenly cooked and crispy chicken.
- Let the chicken rest: After frying, allow the chicken to rest on a wire rack for a few minutes to allow the excess oil to drain.
- Don’t skip the double dredge: This is the key to achieving that extra crispy coating.
- Season generously: Don’t be afraid to season the flour mixture liberally. This will ensure the chicken is flavorful.
Frequently Asked Questions (FAQs)
- Can I use chicken breasts instead of thighs? While you can, chicken thighs are naturally more forgiving and stay juicier during frying. If using breasts, make sure not to overcook them.
- Can I make this ahead of time? You can marinate the chicken ahead of time. You can also fry the chicken ahead of time and reheat it in the oven to re-crisp.
- How do I store leftovers? Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- Can I bake the chicken instead of frying? For a healthier option, you can bake the chicken, but it won’t be as crispy. Bake at 400°F (200°C) for about 20-25 minutes, or until cooked through.
- What’s the best oil for frying? Vegetable oil, canola oil, or peanut oil are all good choices for frying because they have high smoke points.
Variations and Customization Options
One of the best things about this recipe is how easy it is to customize! You can naturally adjust the spice level by adding more or less cayenne pepper. Try using different types of buns, like pretzel buns or sesame seed buns. Experiment with various toppings, such as avocado, bacon, or different types of cheese. The possibilities are endless!
- Nashville Hot Chicken: toss fried chicken in cayenne pepper based oil
- Chicken Parm Sandwich: Add marinara sauce and mozzarella cheese and bake until cheese is melted
- Chicken Cordon Bleu Sandwich: Add ham and swiss cheese and a dijon mustard sauce
Serving Suggestions
These fried chicken sandwiches are amazing on their own, but they’re even better when paired with complementary sides. French fries, sweet potato fries, onion rings, or a simple green salad are all great options. A side of coleslaw or macaroni salad would also be a delicious addition.
Ready to Dig In?
This fried chicken sandwich recipe is your ticket to creating a truly unforgettable meal. It’s easy to follow, completely customizable, and guarantees a mouthwatering result every time. Gather your ingredients, follow these instructions, and get ready to experience the best fried chicken sandwich you’ve ever had. Share your creations with us – we can’t wait to see what you naturally come up with!
