Fried Chicken Sandwiches

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

Prepare the chicken, marinating for up to 2 hours.

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.

Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.

Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.

Classic Fried Chicken

Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.

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.

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.

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.

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.

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.

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.

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