Fried Chicken Sandwich

August 21, 2020

.

There is a LOT of interest lately in the FRIED CHICKEN SANDWICH, and fast food restaurants have waged war against one another to prove that THEY serve up the best one.  But really, you can easily make your own at home and tweak the spices to your own liking.  This does require a little forethought since you need to marinate your chicken overnight, but other than that… it’s a pretty simple recipe.  This makes 4 sandwiches, but if you need more, just double the recipe.  You could maybe squeeze out 6 sandwiches with this recipe…just add more chicken!

.

FRIED CHICKEN SANDWICH

.

Marinade:

.

1/4 cup dill-pickle juice

2 teaspoons salt

1 teaspoon paprika

1/2 teaspoon coarse black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

4 boneless chicken thighs, with the skin on

.

Buttermilk Mixture:

.

1/2 cup buttermilk

1/4 cup water

1 large egg

.

Flour Mixture:

.

2 cups all purpose flour

1/8 cup cornstarch

2 teaspoons salt

2 teaspoons coarse black pepper

.

.

In a one-gallon ziplock bag, add all of the ingredients for your marinade and then add your chicken thighs.  Seal the bag and place it in the refrigerator for 12-24 hours.  Massage the marinade all around to make sure that all of the chicken is evenly coated with the mixture.

.

When you are ready to make your sandwiches, mix up your buttermilk mixture in a large bowl.  In another bowl, mix up your flour mixture.

In a large 12-inch skillet, pour in vegetable oil or peanut oil to a depth of about 1/2-inch and heat to 350 degrees.  A cast-iron skillet works best for this.

Only fry about 2 pieces at a time, you don’t want to overcrowd your pan.

.

Remove your chicken from the brine mixture and discard the brine.  Add a chicken thigh to the buttermilk mixture and coat both sides.  Carefully transfer the piece to the flour mixture and press the chicken into the flour on both sides so that the flour adheres. Gently shake off excess flour and carefully transfer the chicken into the hot oil.   Turn the chicken pieces every few minutes with tongs, as they becomes brown.  They are ready when a thermometer inserted into the chicken registers 165 degrees, and the breading is golden brown and crispy.  This should take about 8 minutes per batch.  Remove and place on a wire rack placed inside of a baking sheet and keep them warm in an oven preheated to 200 degrees.

.

To finish your sandwich:  Serve on any type soft bun that you prefer, with mayonnaise on each side of the bun, lettuce and pickles.  You can add tomatoes too if you wish.

.

We love to hear back from our friends when you have tried our recipes.

.

Bone Appetit!