Fried Chicken Sandwiches
By Diane UngerPublished on December 6, 2013
Time
1 hour, plus 30 minutes refrigerating
Yield
Makes 4 sandwiches
Ingredients
Before You Begin
Use a Dutch oven that holds 6 quarts or more. We like to serve these sandwiches topped with shredded iceberg lettuce, sliced onion, and dill pickle chips and slathered with one of our flavored mayonnaises, like our Hot Cherry Pepper Mayonnaise.
Instructions
- Combine salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in bowl. Measure out 1 tablespoon spice mixture and set aside. Pat chicken dry with paper towels. Using meat pounder, gently pound each chicken piece to even 1/2-inch thickness between 2 pieces of plastic wrap. Season chicken all over with remaining 2 3/4 teaspoons spice mixture.
- Whisk flour, baking powder, and reserved 1 tablespoon spice mixture together in large bowl. Add water to flour mixture and rub together with your fingers until water is evenly incorporated and shaggy pieces form. Place egg whites in shallow dish.
- Set wire rack in rimmed baking sheet. Working with 1 piece at a time, dip chicken in egg whites to thoroughly coat, letting excess drip back into dish, then dredge in flour mixture, pressing to adhere. Transfer chicken to prepared wire rack and refrigerate for at least 30 minutes or up to 1 hour.
- Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees. Add chicken to hot oil. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry, stirring gently to prevent pieces from sticking together, until chicken is golden brown and registers 160 degrees, 4 to 5 minutes, flipping halfway through frying. Transfer to clean wire rack and let cool for 5 minutes. Serve on rolls.
Time
1 hour, plus 30 minutes refrigeratingYield
Makes 4 sandwichesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To create a sandwich with all the crunchy appeal of fried chicken, we needed to start with the right piece of meat; boneless breasts halved crosswise proved to be ideal. Baking powder in our craggy flour coating makes the crust on the chicken extra-crispy, and dipping the pieces in egg white first helps the coating adhere without tasting too eggy. Letting the breaded chicken sit for 30 minutes before frying helps the coating set up and enables the salty spice rub to season the meat throughout. A sturdy potato bun and a few simple toppings take this sandwich to the finish line.
Before You Begin
Use a Dutch oven that holds 6 quarts or more. We like to serve these sandwiches topped with shredded iceberg lettuce, sliced onion, and dill pickle chips and slathered with one of our flavored mayonnaises, like our Hot Cherry Pepper Mayonnaise.
Instructions
- Combine salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in bowl. Measure out 1 tablespoon spice mixture and set aside. Pat chicken dry with paper towels. Using meat pounder, gently pound each chicken piece to even 1/2-inch thickness between 2 pieces of plastic wrap. Season chicken all over with remaining 2 3/4 teaspoons spice mixture.
- Whisk flour, baking powder, and reserved 1 tablespoon spice mixture together in large bowl. Add water to flour mixture and rub together with your fingers until water is evenly incorporated and shaggy pieces form. Place egg whites in shallow dish.
- Set wire rack in rimmed baking sheet. Working with 1 piece at a time, dip chicken in egg whites to thoroughly coat, letting excess drip back into dish, then dredge in flour mixture, pressing to adhere. Transfer chicken to prepared wire rack and refrigerate for at least 30 minutes or up to 1 hour.
- Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees. Add chicken to hot oil. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry, stirring gently to prevent pieces from sticking together, until chicken is golden brown and registers 160 degrees, 4 to 5 minutes, flipping halfway through frying. Transfer to clean wire rack and let cool for 5 minutes. Serve on rolls.
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