Fried Chicken Sandwhich

Name: Fried Chicken Sandwhich
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts (cut in half horizontally, pounded out to fit your size buns); 2 tsp kosher salt; 1 tsp each garlic powder (onion powder, and smoked paprika); 1/2 tsp each black pepper and cayenne pepper; 1 cup Buttermilk to cover chicken; 1 cup white vinegar; 1/2 cup water; 2 Tbsp sugar; 1 Tbsp kosher salt; 2 cloves garlic (sliced); 1 thai chili (or a pinch of crushed red pepper flakes); 2 tsp black peppercorns; a few sprigs of fresh dill; 2 large kirby cucumbers (sliced); 1 jalapeño (roughly chopped); 1 egg; 2 Tbsp white vinegar; 1 tsp fish sauce; 1 tsp kosher salt; 1 cup vegetable oil; 1/2 cup all purpose flour; 1/2 cup cornstarch; 1 tsp each garlic powder (onion powder and smoked paprika); 1/4 tsp each black pepper and cayenne; Vegetable oil for frying; Desired buns (recipe for mine is linked at the bottom!); Butter

9 steps

Makes 4 sandwiches

Updated at: Sat, 23 Nov 2024 11:06:23 GMT

Ingredients

4 servings

2boneless skinless chicken breasts

cut in half horizontally, pounded out to fit your size buns

2 tspkosher salt

1 tspgarlic powder

onion powder

smoked paprika

½ tspblack pepper

cayenne pepper

1 cupButtermilk

to cover chicken

1 cupwhite vinegar

½ cupwater

2 Tbspsugar

1 Tbspkosher salt

2cloves garlic

sliced

1thai chili

or a pinch of crushed red pepper flakes

2 tspblack peppercorns

3 sprigsfresh dill

2 Tbspwhite vinegar

1 tspfish sauce

1 tspkosher salt

1 cupvegetable oil

½ cupall purpose flour

½ cupcornstarch

1 tspgarlic powder

onion powder ked paprika

¼ tspblack pepper

Desired, recipe for mine is linked at the bottom

butter

Instructions

Step 1

Begin by marinating the chicken. Mix chicken, salt, garlic powder, onion powder, paprika, black pepper, cayenne, and buttermilk in a bowl. Cover and let marinate in the fridge for at least 4 hours. Overnight is best.

Step 2

While chicken marinates, make pickles. In a small sauce pot heat vinegar, water, sugar, salt, garlic, thai chili, and peppercorns until simmering and dissolved. Add cucumbers and dill to a jar or similar container, and pour hot brine over. Let pickle at least 3 hours, or overnight.

Step 3

Next make the mayo. Blend jalapeño, egg, vinegar, fish sauce, and salt until smooth. Slowly stream in the oil while blending, until a thick emulsified mayo is created. Refrigerate until ready to use.

Step 4

Prepare the dredge by whisking all the ingredients together in a shallow bowl.

Step 5

When ready to assemble sandwiches, heat oil in a large heavy duty pot or pan with high sides. You want to fill your pan with about 2 inches of oil (make sure to use a pan where there is still a lot of room left after adding the oil so that it doesn’t overflow while frying!)

Step 6

Once your oil is hot, around 325ªF-350ºF, remove your chicken from the buttermilk and into the dredge. Coat the chicken very well in the dredge mixture. You really want to pack it on there!

Step 7

Carefully transfer the chicken to the hot oil and fry for about 7-8 minutes until golden and crispy. Transfer to a wire rack or a plate lined with paper towel. Immediately season chicken on both sides with a sprinkle of kosher salt. You will probably need to fry in batches.

Step 8

Once chicken is fried, toast your buns in butter.

Step 9

Assemble the sandwiches as desired with the chicken, pickles and mayo. Enjoy!

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