Eating In // The Best Deep Fried Chicken Sandwich

I saw this recipe in the latest issue of Bon Appetit magazine and I couldn't resist trying it out. Frying chicken is something I rarely ever do in part because of the huge mess, and also it isn't the most carefree of cooking endeavors. It takes work and skill. The sandwich is made with boneless chicken breast but since frying chicken is such rare treat, I fried up some legs as well. 

The Goods:

- Yields 4 -

  • 1garlic clove, finely grated
  • 1/2cupmayonnaise
  • 1tablespoonLouisiana-style hot pepper sauce
  • 1/2small red onion, thinly sliced
  • 1jalapeño, thinly sliced
  • 4cupsthinly sliced cabbage
  • 1/2cupBread-and-Butter Pickle slices, plus 1/4 cup pickle juice
  • 2cupsall-purpose flour
  • 1tablespoonground black pepper
  • 1/2teaspoonkosher salt plus more
  • 1cupbuttermilk
  • 28-ounce skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil (for frying)
  • 4white sandwich rolls
  • 2tablespoonsunsalted butter, room temperature

Directions:

Spicy Mayo and Slaw

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

Fried Chicken and Assembly:

Whisk flour, pepper, and 1/2 teaspoons salt in a shallow bowl.

Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.

Pour oil into a large heavy skillet to a depth of 1/2-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°.

Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt.Spread cut sides of rolls with butter.

Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.

Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

NOTE:

Our sandwich has bacon on it as well. You don't have to do that. 

* Read More Here

Recipe by: Megan Forbes

Photos by: Christina Hussey

eating inGOLDMINEEating In, goldmine foodComment