Two Handed Crispy Fried Chicken Sandwiches Food

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FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 23

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, for serving (recipe follows)
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
  • When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
  • In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
  • Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
  • To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

CRISPY CHICKEN SANDWICH RECIPE



Crispy Chicken Sandwich Recipe image

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

3 medium chicken breasts (boneless, skinless, halved into 6 cutlets)
1 1/2 cups low-fat buttermilk
1 Tbsp hot sauce ((we use Frank's Red Hot brand))
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 1/2 cups all-purpose flour
2 tsp salt
1 tsp black pepper (freshly ground)
1 tsp baking powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Oil for frying - vegetable oil (canola oil or peanut oil)
6 burger buns (buttered and toasted)
6 green lettuce leaves
1 large tomato (sliced)
2 dill pickles (sliced into rings)
Mayonnaise (or your favorite sauce)

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

FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

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

3/4 teaspoon cayenne
1 1/4 cups buttermilk
4 brioche or pretzel hamburger buns
1/3 cup pickle juice, plus 16 dill pickle slices
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
Vegetable oil, for frying
1 cup vegetable shortening
2 cups self-rising flour
1 1/2 teaspoons paprika
1 teaspoon dry mustard powder

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.

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