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Crispy Fried Chicken Sandwiches Recipe

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3.9 from 15 reviews

These Crispy Fried Chicken Sandwiches feature tender, juicy chicken breasts brined for flavor, then coated in a seasoned flour mixture and fried to golden perfection. Served on hamburger buns with a tangy barbecue mayo sauce and bread and butter pickles, these sandwiches are a crowd-pleasing comfort food perfect for any occasion.

Ingredients

Chicken and Brine

  • 3 boneless, skinless chicken breasts (about 1⅓ lbs)
  • 2 cups cold water
  • 2 tablespoons + ¾ teaspoon salt, divided
  • 2 teaspoons sugar

Frying

  • 4 to 6 cups vegetable or peanut oil, for frying

Batter and Coating

  • 1 large egg
  • ½ cup milk
  • 1½ cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1½ teaspoons baking powder
  • ¾ teaspoon garlic powder
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon Accent flavor enhancer (optional)
  • 1 teaspoon paprika
  • ¾ teaspoon salt (remaining from total)

Sauce

  • ½ cup mayonnaise (best-quality such as Hellmann’s or Duke’s)
  • 3 tablespoons store-bought barbecue sauce
  • 2 teaspoons Dijon mustard

To Assemble

  • 6 hamburger buns
  • Bread and butter pickles

Instructions

  1. Pound Chicken: Place the chicken breasts one at a time in a resealable freezer bag and pound them with a meat mallet or rolling pin to an even ¼-inch (6-mm) thickness. Cut each breast in half; trim pointy ends if too large for buns.
  2. Brine Chicken: In a medium bowl, whisk together 2 cups cold water, 2 tablespoons salt, and sugar until dissolved. Submerge chicken pieces in the brine, cover, and refrigerate for at least 4 hours or overnight for enhanced saltiness.
  3. Heat Oil: Line a plate with paper towels near the stove. Pour oil into a large, high-sided pot or Dutch oven to a depth of about 1 inch (2.5 cm) and heat over medium-high until shimmering and reaching about 350°F (175°C). A wooden spoon end or bread cube should sizzle vigorously when tested.
  4. Prepare Egg Mixture: In a medium bowl, whisk together the egg and milk until smooth and combined evenly.
  5. Make Coating Mixture: In another medium bowl, whisk together flour, cornstarch, baking powder, garlic powder, black pepper, Accent flavor enhancer, paprika, and remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and stir with a fork until it becomes evenly clumpy.
  6. Bread Chicken: Line a baking sheet with aluminum foil. Remove chicken from brine, pat dry thoroughly with paper towels. Dip each piece first into the egg mixture allowing excess to drip off, then dredge in the flour mixture, turning and pressing firmly so clumps adhere well. Place coated pieces on the foil-lined sheet. Repeat for all chicken.
  7. Fry Chicken: Carefully place a few breaded chicken pieces into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and crispy on both sides, about 4 to 5 minutes total. Remove and drain on the paper towel-lined plate. Maintain oil temperature while frying remaining pieces.
  8. Make Sauce: In a small bowl, whisk together mayonnaise, barbecue sauce, and Dijon mustard until smooth and thoroughly combined.
  9. Assemble Sandwiches: Spread the sauce evenly on the top and bottom halves of each hamburger bun. Place a piece of crispy fried chicken on each bottom bun, add a few bread and butter pickles, cap with the top bun, and serve immediately.

Notes

  • Brining the chicken overnight intensifies flavor and ensures juiciness but can be done for at least 4 hours.
  • Use a thermometer if available to maintain oil temperature at 350°F for perfect frying.
  • Accent flavor enhancer is optional and can be omitted or replaced with a pinch of MSG if desired.
  • Trim chicken pieces to fit buns comfortably for ease of eating.
  • Leftover crispy chicken pieces can be stored and reheated, but will lose some crispiness.

Find it online: http://bitezly.com/crispy-fried-chicken-sandwiches-recipe/