FRIED CHICKEN SANDWICH RECIPE
This fried chicken sandwich combines crunchy, creamy, tangy, spicy, salty and sweet making it your new go-to. Get the recipe on Tasting Table.
Provided by Tasting Table Staff
Categories Main Course
Time 45m
Number Of Ingredients 30
Steps:
- Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.
- Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.
- Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.
- Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.
- Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.
- Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.
Nutrition Facts : Calories 1270 calories, Carbohydrate 51 g carbohydrates, Cholesterol 210 mg cholesterol, Fat 96 g fat, Fiber 7 g fiber, Protein 50 g protein, SaturatedFat 9 g saturated fat, ServingSize 0 g, Sodium 1519 mg, Sugar 22 g, TransFat 0 g
FRIED CHICKEN SANDWICHES WITH TANGY COLESLAW AND SPICY MAYO
Sometimes you just need a fried chicken sandwich and this one will not disappoint. The chicken is moist and tender from the yogurt marinade and gets a little punch of heat from a spicy mayo. Everything is cooled down by the tangy, crunchy coleslaw. There's no need to venture away from home to satisfy that chicken sandwich craving!
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the tangy slaw: Whisk together the vinegar, sugar, celery salt and pepper in a small bowl until combined. Stir in the mayo until incorporated. Add the scallions and green and red cabbage and toss to coat. Set aside, or refrigerate for up to 4 hours in advance.
- For the spicy mayo: Whisk together the mayonnaise and hot sauce in a small bowl. Taste and add more hot sauce depending on how spicy you like it. Refrigerate in an airtight container for up to a week.
- For the fried chicken: Mix the yogurt, 1 teaspoon of the paprika, garlic and 1/2 teaspoon salt together in a large bowl. Add the chicken cutlets and coat evenly. Let the chicken sit in the marinade for about 15 minutes at room temperature or up to 2 hours refrigerated.
- Once the chicken has marinated, pour about 2 inches of oil in a deep 10-inch cast-iron skillet and place over medium-high until it registers 350 degrees F on a deep-fry thermometer. Line a sheet pan with paper towels.
- While the oil heats, whisk together the flour, onion powder, remaining 1/2 teaspoon paprika, 1/2 teaspoon salt and the black pepper in a small shallow dish. Remove the cutlets from the yogurt, allowing any excess yogurt to drip off, and dredge the cutlets in the flour mixture.
- Carefully add the dredged chicken to the hot oil and fry until the chicken is deeply golden brown on both sides and cooked through, 7 to 8 minutes, flipping the cutlet about halfway through the cooking time. Drain on the paper towels and immediately sprinkle the chicken with more salt to taste.
- Toast the burger buns until golden brown. Spread 1 tablespoon of the mayo over the top and bottom of each bun. Place a piece of fried chicken on each bottom bun, top that with slices of tomato and some slaw and cover with the top buns. Serve immediately.
FRIED CHICKEN SANDWICH WITH SLAW AND SPICY MAYO
Steps:
- For 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.
- For fried chicken and assembly:
- Whisk flour, pepper, and 1/2 teaspoon 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". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
- 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.
CRISPY CHICKEN SANDWICH WITH SLAW & SPICY MAYO
A copycat recipe of Houston's Ding's Crispy Chicken Sandwich that will not disappoint. Perfectly moist and seasoned chicken topped with a delicious coleslaw and spicy mayo on a toasted brioche bun. This is as close to the original as anyone can get.
Provided by The Tiny Fairy
Categories Main Course
Time 8h40m
Number Of Ingredients 35
Steps:
- Cut the chicken in half and cut the thick part lengthwise. You'll have a total of 6 pieces. Place them on a cutting board, cover with plastic wrap and pound with a mallet until they are 1/2 inch thick.
FRIED CHICKEN SANDWICHES WITH PICKLE COLESLAW
Steps:
- Bread-and-Butter Pickles DAY ONE: In large covered container, stir together water and salt until salt is dissolved. Add cucumbers; cover and refrigerate overnight.
- Bread-and-Butter Pickles DAY TWO: In medium saucepot, stir together jalapeno, vinegar, sugar, celery seeds, turmeric and mustard seeds. Bring to a boil. Drain cucumbers from salt water; add cucumbers to saucepot. Return mixture to a boil; remove from heat. Let cool, then transfer to a covered container and refrigerate until chilled.
- Make Spicy Mayo: In small bowl, stir together all ingredients. Cover and refrigerate.
- Make Pickle Coleslaw: In large bowl, toss together all ingredients. Cover and refrigerate.
- Make Fried Chicken: In a shallow bowl, stir together flour, salt and pepper. Pour buttermilk into another shallow bowl. Dip each piece of chicken (both sides) in flour, shaking off excess. Dip in buttermilk, shaking off excess. Dip in flour again.
- Pour 1/2-inch oil in large, deep pot. Heat oil to 350 degrees F (use a deep fry thermometer). Place chicken in oil and cook 3 to 4 minutes per side or until deep golden brown. Transfer to paper-towel lined plate to drain.
- Meanwhile, spray cut sides of buns with nonstick spray. In a large, dry skillet, toast buns over medium heat 2 to 3 minutes or until golden brown.
- Spread buns with Spicy Mayo and assemble sandwiches using Fried Chicken and Pickle Coleslaw (you will have some extra coleslaw left over).
COPYCAT FRIED CHICKEN SANDWICH
After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own fried chicken sandwich. I know everyone says theirs is better than the original, but mine really is. -Ralph Jones, San Diego, California
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.
Nutrition Facts : Calories 384 calories, Fat 17g fat (3g saturated fat), Cholesterol 136mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein.
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