Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Spicy Mayo-Marinated Fried Chicken Sandwiches
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- Level: Intermediate
- Total: 2 hr 40 min (includes marinating time)
- Active: 40 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 341
- Total Fat
- 29 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 23 mg
- Sodium
- 493 mg
A crispy fried chicken sandwich is hard to beat, especially one on a perfectly toasted bun with crunchy cabbage slaw, briny pickles and a kick of heat. Marinating the chicken thighs in spicy mayonnaise not only seasons the meat, but also keeps it moist while frying. We wet the flour mixture with more of the spicy mayonnaise to achieve shaggy pieces for dredging, resulting in that quintessential crunchy, craggy deep-fried exterior.
- Level: Intermediate
- Total: 2 hr 40 min (includes marinating time)
- Active: 40 min
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 341
- Total Fat
- 29 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 23 mg
- Sodium
- 493 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Whisk 1/4 cup of the spicy mayonnaise and 2 tablespoons water in a medium bowl until smooth and combined (it should be similar in consistency to buttermilk). Add the chicken thighs and toss to evenly coat. Cover and refrigerate for at least 2 hours and up to overnight.
- Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil. Attach a deep-frying thermometer to the side of the pot and heat the oil to 350 degrees F over medium heat. Line a large baking sheet with paper towels or a wire rack; set aside.
- Whisk the flour, paprika, mustard powder, 1 teaspoon salt and several grinds of pepper in a large bowl. Add 2 tablespoons spicy mayonnaise and work it in with your fingers to make a shaggy flour mixture.
- Remove the chicken pieces from the marinade and toss them in the flour mixture, making sure to press each piece into the mixture to fully coat. Set aside on a plate. (As the chicken sits, if you notice it getting soggy in any spots, dredge it in the flour mixture again.)
- Carefully slide the chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, 6 to 7 minutes. Remove to the lined baking sheet and sprinkle with a good pinch of salt.
- While the chicken is frying, toss the cabbage with the pickle brine, 2 tablespoons spicy mayonnaise and a pinch of salt in a medium bowl until well combined.
- Spread 4 tablespoons spicy mayonnaise on the cut sides of the buns and toast cut-side up in a toaster oven or broiler until golden, about 1 minute.
- To serve, spread the remaining 4 tablespoons spicy mayonnaise on the cut sides of the toasted buns. Top each bottom bun with 3 pickles, a piece of fried chicken and 1/2 cup of the slaw, then sandwich with the top bun. Serve hot.
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