Fried Chicken Sandwich
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During last year’s fried chicken wars on social media, I remember thinking “I am so sick of this nonsense. I can’t wait for this to be over.” Now, a mere year later, I would give my left arm if all we had to worry about was some stupid fast food marketing ploy. Amazing how much can change in a year. Anyways, fried chicken sandwiches are a secret obsession of mine. While I fully admit that there are better sandwiches out there, there is just something so delicious and simple about these things. The beautiful part is, they are really hard to mess up. If you’ve got even just a little experience frying things you should be good to go.
As far as prep goes my favorite method for years was a buttermilk marinade which is still a great way to go. But a new favorite method has been circulating the fried chicken scene: Brining in crab boil. Yup, the very same crab boil you use on shrimp and crawfish helps make one heck of a yummy sammich. Just gotta be really careful not to overdo it.
Toppings are also up for discussion. I prefer the basics: a leafy green of some kind, (I’ll take arugula on a sandwich any day over lettuce but that’s me) tomato, pickles, and a little mayo. But feel free to add or subtract.
My preferred bread here is a pretty basic bun. A brioche or potato roll works very well.
As with most sandwiches I eat/make, you need a good side. My go-to for this recipe are some super easy Oven Baked Potato Wedges.
I hope you enjoy this recipe and I also hope it helps pass the time until the day where we just have to be concerned about picking a chicken sandwich again.
Ingredients and Instructions
(This recipe makes 6 chicken sandwiches)
Chicken Brine
- 6 boneless thighs trimmed
- 1/4 cup liquid crab boil
- 3 quarts water
- 1/2 lemon
- 5 cloves garlic chopped
- 1/2 onion chopped
- 3 tablespoons of sugar
Combine all ingredients (except chicken) in pot and bring to a boil on high heat. Squeeze the juice of lemon into the pot and then throw the rind in the pot as well. Stir to combine all ingredients. Let cool to room temperature then refrigerate until cold. Add chicken thighs and let brine overnight.
Batter
Dry Ingredients
- 2 cups of AP flour
- 1/2 cup of white cornmeal
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
Combine all ingredients and whisk to incorporate.
Wet Ingredients
- 1 cup of milk
- 1 egg
- Dash of hot sauce
- 1 teaspoon of yellow mustard
Combine ingredients and mix well.
Frying Chicken
Remove chicken from brine and rinse well. One at a time drop the chicken into dry mixture and coat well. Then, dip chicken in wet mixture and coat well. Finally, return chicken to dry mixture and toss well. Repeat with all remaining chicken thighs. I find the batter sticks a little better if you refrigerate the chicken for about twenty minutes or so before frying.
While chicken is in the fridge, heat three cups of vegetable oil in a large pot to 350 degrees Fahrenheit. When the oil reaches temperature, add chicken a little at a time. Be careful not to overcrowd the pot. Fry chicken about 6-8 minutes until it reaches an internal temperature of 165 degrees Fahrenheit. When all chicken is fried, set aside and let drain on a paper towel covered plate.
Fried Chicken Sandwich
- Fried chicken
- 6 Buns or rolls
- Tomato sliced
- Lettuce
- Pickles
- Mayo
Toast buns if you wish. Then assemble the sandwich however you please. I do a healthy bit of mayo on both sides then stack from the chicken on down.
