It is almost Father’s Day and I would like to take this opportunity to wish a Happy Father’s Day to my lovely husband. You are an amazing dad to our girls, thank you! This also means it is finally Sandwich Week in our house, woo hoo!!! I first made this sandwich a few months ago. I knew it was a hit when my husband asked me to add it to the official line-up.
The batter for the fried chicken I got off of allrecipes.com. It makes excellent fried chicken in general and is perfect for this sandwich. You can go to the link here, but I have listed the pared down version we are going to use below; lets get crackin’…
Fried Chicken Sandwich
makes 4 sandwiches
Ingredients:
4 4-5oz skinless, boneless Chicken Breasts or Thighs
1 c Buttermilk
1 ½ tsp Dijon Mustard
½ tsp Salt
½ tsp Pepper
½ tsp Cayenne Pepper
1 c Flour
1 ½ tsp Baking Powder
1 ½ tsp Garlic Powder
1 ½ tsp Onion Powder
Oil for Frying (Peanut, Vegetable or Canola)
4 Sandwich Buns, toasted
Shredded Lettuce
4 slices of Tomatoes (optional)
Sliced Dill Pickles
Mayonnaise
If necessary, pound out your chicken pieces until they are of even thickness.
Whisk together the buttermilk, mustard, salt, pepper and cayenne pepper in a bowl. Place the chicken pieces in a large Ziploc bag and pour the marinade over. Make sure all the chicken is coated in the marinade. Then, squeeze out the excess air and seal the bag. Leave in the refrigerator for 2-8 hours.
When you are ready to cook the chicken, start heating your oil in a large frying pan over medium-high heat. A cast iron skillet works great here. You could need as much as 5 cups of oil. You want the oil hot but you don’t want it to burn.
In another large plastic bag, combine the flour, baking powder, garlic powder and onion powder. Close the bag and shake to mix it well.
Remove one piece of chicken from the marinade and let the liquid drain off a bit. Place that piece of chicken in the bag with the flour mixture; shake to ensure it is completely covered. Carefully take out the coated chicken piece and fry it in the hot oil. Repeat these steps with the remaining chicken pieces.
*Now, you can absolutely do a double batter if you want. Just put each chicken piece from the marinade, to the flour, back into the marinade again and back into the flour again. It will be delicious but I just don’t find it necessary. For us, one batter dip is enough.
Fry each piece of chicken for about 7-10 minutes per side. It will be nice and golden brown on the outside and juicy on the inside. When they are finished frying, place the chicken pieces on a large brown paper grocery bag to let some of the oil drain off. Immediately sprinkle with a little extra salt.
Assembling the Sandwich:
- I toast my sandwich buns by spreading a little butter on each half and broiling them for a couple of minutes in the oven. You can skip this step but it is nice to have that buttery roll with a little crunch.
- On the bottom half of the bun place the fried chicken, then top with shredded lettuce, tomato and pickles. (I usually just go lettuce and pickle but tomato would be a good addition when in season)
- Spread some mayo on the top half of the bun and put it on.
- Mangia! Mangia!
Fried Chicken Sandwich
Ingredients
- Four 4-5 oz skinless, boneless Chicken Breasts or Thighs
- Oil for Frying Peanut, Vegetable or Canola
The Marinade:
- 1 c Buttermilk
- 1 ½ tsp Dijon Mustard
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Cayenne Pepper
The Coating:
- 1 c Flour
- 1 ½ tsp Baking Powder
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Onion Powder
For The Sandwich:
- 4 Sandwich Buns toasted
- Shredded Lettuce
- 4 slices of Tomatoes optional
- Sliced Dill Pickles
- Mayonnaise
Instructions
- If necessary, pound out your chicken pieces until they are of even thickness.
- Whisk together the buttermilk, mustard, salt, pepper and cayenne pepper in a bowl. Place the chicken pieces in a large Ziploc bag and pour the marinade over. Make sure all the chicken is coated in the marinade. Then, squeeze out the excess air and seal the bag. Leave in the refrigerator for 2-8 hours.
- When you are ready to cook the chicken, start heating your oil in a large frying pan over medium-high heat. A cast iron skillet works great here. You could need as much as 5 cups of oil. You want the oil hot but you don’t want it to burn.
- In another large plastic bag, combine the flour, baking powder, garlic powder and onion powder. Close the bag and shake to mix it well.
- Remove one piece of chicken from the marinade and let the liquid drain off a bit. Place that piece of chicken in the bag with the flour mixture; shake to ensure it is completely covered. Carefully take out the coated chicken piece and fry it in the hot oil. Repeat these steps with the remaining chicken pieces.*
- Fry each piece of chicken for about 7-10 minutes per side. It will be nice and golden brown on the outside and juicy on the inside. When they are finished frying, place the chicken pieces on a large brown paper grocery bag to let some of the oil drain off. Immediately sprinkle with a little extra salt.
Assembling the Sandwich:
- I toast my sandwich buns by spreading a little butter on each half and broiling them for a couple of minutes in the oven. You can skip this step but it is nice to have that buttery roll with a little crunch.
- On the bottom half of the bun place the fried chicken, then top with shredded lettuce, tomato and pickles. (I usually just go lettuce and pickle but tomato would be a good addition when in season)
- Spread some mayo on the top half of the bun and put it on.
Notes
Happy Sandwich Week Everyone!
Yum! Brian would love this!!