CRISPY CHICKEN SANDWICH RECIPE
These Chicken Sandwiches are crispy on the outside with a juicy center. We're sharing all of our best tips for making flavorful fried chicken breast with a thick and shaggy crust that crunches when you bite into it.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h
Number Of Ingredients 20
Steps:
- Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2" thickness so they cook more evenly.
- In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
- In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
- Heat 1 " oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don't crowd and reduce the temperature of the oil too quickly.
- Place chicken into the oil one by one. Adjust the flame to keep the oil temperature at 300-325˚F. Cook 3-4 minutes on the first side or until browned and crisp then flip and cook another 2-3 minutes on the second side or until cooked through and chicken is browned and crisp all over.
- Transfer to a wire rack set over a baking sheet. The internal temperature will continue to rise as it rests. The final resting temperature of the chicken should reach 165˚F.
- Lightly butter and toast the cut sides of your buns and build your crispy chicken sandwiches with desired toppings.
Nutrition Facts : Calories 485 kcal, Carbohydrate 46 g, Protein 32 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 73 mg, Sodium 1368 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CRISPY CHICKEN SANDWICH
This Crispy Chicken Sandwich uses chicken thigh meat to make sure the inside is moist and juicy while the outside is super crispy.
Provided by Laura
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- In a bowl, whisk the egg. In another bowl, mix the Panko crumbs, flour and salt together.
- Dredge the chicken pieces in the egg, shaking off the excess. Then set the chicken in the Panko mixture and flip it a few times to thoroughly coat the outside.
- Using a heavy and deep skillet or dutch oven, pour the cooking oil into the pan until there is a solid layer of oil in the bottom, about 1/8 inch high. The oil needs to be heated to and stay at 350 degrees F for the perfect fry.
- When the oil reaches 350 degrees, add the chicken and cook on each side for 5 minutes or until the Panko looks golden brown. When the internal temperature of the chicken reaches 165 degrees F, remove the chicken to a wire rack. Season with salt.
- To assemble the sandwiches, add sauce to the bottom bun, then add the chicken and top with cabbage, cilantro and more sauce, as desired.
Nutrition Facts : Calories 771 kcal, Carbohydrate 63 g, Protein 50 g, Fat 35 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 401 mg, Sodium 1911 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
CRISPY CHICKEN SANDWICH
At home version of the classic chicken sandwich!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 1h26m
Number Of Ingredients 20
Steps:
- Pound chicken to ½" - ¾" thick (just to make sure it's even). Combine all brine ingredients in a large bowl until sugar/salt are dissolved. Add chicken, cover and refrigerate 1 hour.
- Combine flour, corn starch, baking powder and seasonings in a bowl. Remove ¾ cup of this flour mixture and place in a shallow pan (this is the dry dredge).
- Add ¾ cup cold water to the remaining flour mixture and whisk until smooth. *see note
- Heat oil over medium heat to 350°F in a Dutch oven or deep pan.
- Remove chicken breasts from the brine; pat dry with paper towels. Discard the brine.
- Dip the chicken breasts into dry mixture, shaking off any excess and then into the batter ensuring it's coated on both sides. Allow excess batter to drip off. Dip back into the dry mixture to gently coat.
- Carefully place chicken in the hot oil (ensuring it stays at 350°F). Cook until the chicken coating is a deep golden brown and the internal temperature reaches 165°F, about 3-4 minutes per side (depending on thickness).
- Remove from oil and place chicken on a paper towel lined plate to drain.
- Butter each sesame seed bun and toast under the broiler just until golden.
- Spread 2 tablespoons mayonnaise over the bottom of each roll. Top with lettuce, pickles, and crispy chicken.
Nutrition Facts : Calories 861 kcal, Carbohydrate 46 g, Protein 54 g, Fat 51 g, SaturatedFat 28 g, Cholesterol 181 mg, Sodium 1249 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FRIED CHICKEN SANDWICHES
These fried chicken sandwiches are great to eat either fresh and hot at home or on a picnic. Wrap them in foil and take them along on a joy ride in the car.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 sandwiches.
Number Of Ingredients 12
Steps:
- Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.)
- Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside.
- Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
- Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl.
- Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.)
- Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process.
- Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.
CRISPY CHICKEN SANDWICHES
Provided by Giada De Laurentiis
Time 6h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the chicken, buttermilk, lemon and salt in a resealable plastic bag. Seal the bag and toss to coat. Place in the refrigerator and marinate for at least 6 hours or up to overnight.
- For the crispy prosciutto: Preheat the oven to 350 degrees F.
- Spray a rimmed baking sheet with olive oil cooking spray. Lay the prosciutto flat on the baking sheet and spray with a few more spritzes. Bake until lightly toasted and crispy, about 10 minutes. Allow to cool slightly on the baking sheet, then transfer to a rack to cool completely.
- For the mayo: Mix together the mayonnaise and pesto in a small bowl. Refrigerate until ready to use.
- For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil. Repeat with the remaining chicken. Fry on the first side until golden brown and there is a ring of cooked chicken around the edges, about 5 minutes. Gently flip the chicken and continue to cook on the second side until evenly golden brown and cooked through, an additional 4 minutes. Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.
- Spread the cut sides of the buns evenly with pesto mayonnaise. Place a small amount of arugula on the bottom halves and top with a cutlet. Break a slice of crispy prosciutto on top. Close the sandwiches and enjoy.
CRISPY CHICKEN SANDWICH
Transform your kitchen into a deli with our Crispy Chicken Sandwich! In less than 30 minutes, you can enjoy this chicken sandwich as your lunchtime entrée.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on foil-covered baking sheet.
- Bake 20 minutes or until cooked through. Top each chicken breast with 2 Tbsp. of the cheese. Bake an additional 2 minutes or until cheese is melted.
- Spread cut sides of rolls evenly with mustard. Fill with chicken, lettuce and tomatoes.
Nutrition Facts : Calories 370, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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4.5/5 (11)Category Chicken ThighsServings 12Total Time 2 hrs 30 mins
- Stir together 1/2 cup pickle brine, 1 tablespoon salt, paprika, 1 teaspoon black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl. Place chicken thighs in a gallon-size ziplock plastic bag; pour in pickle brine mixture. Seal bag, and massage until chicken is evenly coated with brine mixture. Place in refrigerator; let marinate at least 2 hours or up to 8 hours or overnight.
- Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine; discard brine. Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside.
- Preheat oven to 200°F. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F.
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