What You’ll Need To Make Fried Chicken Sandwiches
Step-By-Step Instructions
Step 1: Prep and Brine the Chicken
One at a time, place the chicken breasts in a resealable freezer bag. Using a meat mallet or rolling pin, pound them to an even ¼-inch.
Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you’re cooking the breasts.)
Pour the water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine. Cover the bowl and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be).
Step 2: Bread and Fry the Chicken
Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until shimmering (about 350 degrees F).In a medium bowl, whisk the egg and milk until evenly combined.
In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt.
Drizzle 4 tablespoons of the egg mixture into the flour mixture.
Mix with a fork until the flour mixture is evenly clumpy.
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere.
Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts.
Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total.
Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil.
Step 3: Make the Sauce
In a small bowl, whisk the mayonnaise, barbecue sauce, and mustard.
Step 4: Assemble the Sandwiches
Spread some of the sauce on the top and bottom of each bun.
Top each bottom bun with a piece of crispy chicken and a few pickles.
Close the sandwiches and serve immediately.
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Crispy Fried Chicken Sandwiches
By Jennifer Segal Servings: 6 Prep Time: 30 Minutes Cook Time: 20 Minutes Total Time: 50 Minutes, plus at least 4 hours to brine the chicken- 3 boneless, skinless chicken breasts (about 1⅓ pounds)
- 2 cups cold water
- 2 tablespoons plus ¾ teaspoon salt
- 2 teaspoons sugar
- 4 to 6 cups vegetable or peanut oil, for frying
- 1 large egg
- ½ cup milk
- 1½ cups all-purpose flour
- 3 tablespoons cornstarch
- 1½ teaspoons baking powder
- ¾ teaspoon garlic powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon Accent flavor enhancer (see note)
- 1 teaspoon paprika
- ½ cup best-quality mayonnaise, such as Hellmann’s or Duke’s
- 3 tablespoons store-bought barbecue sauce
- 2 teaspoons Dijon mustard
- 6 hamburger buns
- Bread-and-butter pickles
Make the chicken: One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you’re cooking the breasts.)
Pour the cold water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be).
Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until shimmering (about 350 degrees F). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.)
In a medium bowl, whisk the egg and milk until evenly combined.
In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy.
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts.
Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil.
Make the sauce: In a small bowl, whisk together the mayoanniase, barbecue sauce, and mustard.
Assemble the sandwiches: Spread some of the sauce on each top and bottom bun. Top each bottom bun with a piece of crispy chicken and a few pickles. Close the sandwiches and serve immediately.
Note: Accent is an MSG flavor enhancer that enhances the savory, umami flavors of foods. You can find it in the spice section of the supermarket. I love the flavor it adds, but if you would prefer, you can omit it and increase the salt in the breading to one heaping teaspoon.
Note: A deep-frying thermometer isn’t a must, but it really does help maintain the proper temperature for frying, which ensures that the breading is crispy and sticks to the chicken.
Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying. Make-Ahead/Freezer-Friendly Instructions: The sauce can be made 3 days ahead and refrigerated.
