Fried Chicken Sandwiches

  • Level: Easy
  • Total: 4 hr
  • Active: 1 hr 30 min
  • Yield: 8 sandwiches
Save Recipe

Ingredients

Classic Fried Chicken ( use 8 skinless, boneless chicken thighs, trimmed of excess fat)

3/4 cup mayonnaise

1/4 cup sour cream

3 tablespoons apple cider vinegar

1 teaspoon sugar

Kosher salt

8 cups shredded red and/or green cabbage (about 1/2 head)

8 hamburger buns, toasted

Chipotle mayonnaise, for spreading

Classic Fried Chicken

3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)

Kosher salt and freshly ground pepper

3 1/3 cups buttermilk

2 tablespoons hot sauce

2 teaspoons yellow mustard

6 cloves garlic, smashed

1 onion, sliced into 1/2-inch rings

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sweet paprika

2 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Vegetable oil, for frying (4 to 5 cups)

Directions

  1. Prepare the chicken, marinating for up to 2 hours.
  2. Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken.
  3. Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.
  4. Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.

Classic Fried Chicken

  1. Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
  2. Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours.
  3. Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
  4. One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
  5. Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
  6. After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt.
  7. We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Fried Chicken Sandwich

Fried Chicken Sandwich

Fried Chicken Sandwiches

Fried Chicken Biscuit Sandwiches

Fried Chicken Salad Sandwiches

Spicy Fried Chicken Sandwich

French Toast Fried Chicken Sandwich

Fried Chicken Sandwiches with Waffle Fries