Fried Chicken Sandwich – Cookin’ with Mima


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This Fried Chicken Sandwich is so easy to make at home! Crispy, juicy, and flavorful, this chicken burger is way better than getting fast food! Marinated in a flavorful buttermilk and then served up with some slaw between a toasted bun, you’ll want to have this every day!

There’s nothing more satisfying than taking a big bite out of a crunchy and juicy fried chicken burger. However, sometimes it can be disappointing when you unwrap a take-out version and it’s soggy and not crispy at all! This is why I love making my own crispy chicken sandwiches! It tastes so much better freshly fried and you can add so much more flavor to it from the marinade and seasoning.

Close up of a crispy chicken sandwich.

If you want another tasty crispy chicken recipe, you need to try my Crispy Baked Chicken Tenders, Crispy Homemade Chicken Nuggets, and Crispy Air Fryer Chicken Strips. There’s no such thing as too much crispy chicken and you’re definitely going to love these ones as well.

Why You’ll Love This Crispy Chicken Sandwich

  • It’s so crispy. This fried chicken burger is so much crisper than takeout. By the time a fried chicken burger is delivered or driven home, I find that it’s not as crispy anymore. Making it at home means the burger is at peak freshness! 
  • It’s flavorful. There are layers of flavor in this! We season the marinade, the breading, and the slaw. It’s SO good.
  • It’s freezer-friendly. You can cook up a whole batch of the fried chicken and freeze some for later.

What You’ll Need

  • Chicken thighs: I use boneless, skinless chicken thighs as it’s juicier than chicken breasts.
  • Buns: my go-to buns are brioche buns and burger buns.
  • Oil for frying: vegetable and canola oil is great for frying.
  • Buttermilk marinade: I use a combination of full-fat buttermilk, salt, sriracha, paprika, and garlic to flavor the marinade.
  • Breading mix: I use all-purpose flour, salt, pepper, paprika, cornstarch, garlic powder, and onion powder in my breading mix.
  • Slaw: to make the slaw that’s paired with the fried chicken burger, I combine shredded cabbage, shredded carrot, mayo, sugar, onion, and mustard.

How To Make Fried Chicken Sandwich

Chicken thighs in a buttermilk marinade.
  • Prepare the chicken and marinate: Remove all excess fats from the chicken thighs and pat dry. In a bowl, mix the buttermilk marinade together and add in the chicken thighs. Coat well with mixture and cover to marinate in the fridge for 2 hours.
  • Make the slaw: Prepare the slaw while the chicken marinates, but do not mix the condiments in yet. Place it in the fridge until you are ready for it.
  • Prep any toppings: Slice your tomatoes, lettuce, and any other veggies you want to add and place them in the fridge.
  • Prepare the frying oil: Preheat the oil in a deep large pan at 350 F.
Chicken thighs coated in flour.
  • Bread the chicken: In another shallow plate or bowl, mix together the breading mix. Remove the chicken from the buttermilk marinade, and dredge it into the flour mixture.  Coat the whole chicken thigh well with the flour mixture, patting down the flour onto the chicken with your palms to firmly pack the flour coating on the chicken. Place on a plate or pan and repeat the process for the other thighs.
  • Fry the chicken: Once the oil is hot enough, add the chicken pieces into the pan, leaving space between them. Fry them on each side for about 4 minutes, or until cooked through and golden brown with an internal temperature of 165 F. Remove the chicken pieces and place on a rack for a few minutes to rest and drain any excess oil. 
  • Put everything together: Mix the condiments into the slaw and prepare the slaw. Place the bottom of the brioche buns on a plate and arrange the chicken burger with whatever ingredients you prefer. Start with lettuce to prevent the bread from sogging.
A plate with a fried chicken sandwich.

Tips and Notes

  • Do not add too many chicken thighs into the oil at once or it’ll cause the temperature of the oil to drop. 
  • Make sure the oil is at 350F. Use a thermometer to check. When the oil is not hot enough, it’ll cause the chicken to absorb too much oil and you’ll end up with greasy chicken. If the oil is too hot, then you risk the skin burning before the interior is cooked through.
  • This is a buttermilk fried chicken sandwich. If you don’t have buttermilk, you can make your own by adding 1 teaspoon lemon juice or white vinegar to 1 cup of milk and let it sit 5-10 minutes.
  • The longer you let the chicken thighs marinate in the buttermilk, the better!
  • Use a rack instead of paper towels. If you let the chicken sit on paper towels to drain the oil, the paper towel will trap the steam. The rack will ensure your chicken stays crispy. 

FAQs

What is the best oil for frying?

You want to make sure you use oil with a high smoke point so it doesn’t burn. The most common and easy to access oil is canola oil and vegetable oil. However, peanut oil and corn oil can be used as well! 

How do I know the chicken is ready?

I recommend using a meat thermometer to ensure the chicken is cooked through. The internal temperature should be 165F at the thickest part of the chicken thighs.

How do I store leftovers?

I would suggest not adding the chicken to the sandwich until ready to consume. This way, if you have extra, you can store the chicken on its own to keep it from getting soggy. Store the chicken in an airtight container and place it in the fridge for up to 4 days. You can reheat the chicken in an air fryer or oven.

How do I freeze this?

To freeze this, place the cooked chicken on a lined sheet pan in a single layer. Freeze for around 2 hours or until the chicken is frozen. Then transfer the frozen chicken into a freezer-safe bag. This way, they don’t stick together and you can take out what you need. When ready to enjoy, thaw overnight in the fridge and reheat in the oven or air fryer.

More Chicken Recipes

I hope you enjoy all the recipes I share with you, including this delicious Fried Chicken Sandwich recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

Close up of a crispy chicken sandwich.

Fried Chicken Sandwich

This Fried Chicken Sandwich is so easy to make at home! Crispy, juicy, and flavorful, this chicken burger is way better than getting fast food! Marinated in a flavorful buttermilk and then served up with some slaw between a toasted bun, you’ll want to have this every day!

Prep Time 2 hrs

Cook Time 20 mins

Total Time 2 hrs 20 mins

Ingredients

Optional add on’s for stacking:

For the Buttermilk Marinade:

Instructions

  • Remove all excess fats from the chicken thighs and pat dry.

  • In a bowl, mix the buttermilk marinade together and add in the chicken thighs. Coat well with mixture and cover to marinate in the fridge for 2 hours.

  • Prepare the slaw while the chicken marinates, but do not mix the condiments in yet. Place it in the fridge until you are ready for it.

  • Slice your tomatoes, lettuce, and any other veggies you want to add and place them in the fridge.

  • Preheat the oil in a deep large pan at 350 F.

  • In another shallow plate or bowl, mix together the breading mix.

  • Remove the chicken from the buttermilk marinade, allowing any excess liquids to fall off, then dredge it into the flour mixture.

  • Coat the whole chicken thigh well with the flour mixture, patting down the flour onto the chicken with your palms to firmly pack the flour coating on the chicken.

  • Place on a plate or pan and repeat the process for the other thighs.

  • Once the oil is hot enough, add the chicken pieces into the pan, leaving space between them.

  • Fry them on each side for about 4 minutes, or until cooked through and golden brown with an internal temperature of 165 F.

  • Remove the chicken pieces and place on a rack for a few minutes to rest and drain any excess oil.

  • Mix the condiments into the slaw and prepare the slaw.

  • Place the bottom of the brioche buns on a plate and arrange the chicken burger with whatever ingredients you prefer. Start with lettuce always to prevent the bread from sogging.

  • Serve along side with some fries or favorite side.

Notes

  • Do not add too many chicken thighs into the oil at once or it’ll cause the temperature of the oil to drop. 
  • Make sure the oil is at 350F. Use a thermometer to check. When the oil is not hot enough, it’ll cause the chicken to absorb too much oil and you’ll end up with greasy chicken. If the oil is too hot, then you risk the skin burning before the interior is cooked through.
  • This is a buttermilk fried chicken sandwich. If you don’t have buttermilk, you can make your own by adding 1 teaspoon lemon juice or white vinegar to 1 cup of milk and let it sit 5-10 minutes.
  • The longer you let the chicken thighs marinate in the buttermilk, the better!
  • Use a rack instead of paper towels. If you let the chicken sit on paper towels to drain the oil, the paper towel will trap the steam. The rack will ensure your chicken stays crispy. 

Nutrition

Calories: 903kcal | Carbohydrates: 94g | Protein: 64g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 291mg | Sodium: 1731mg | Potassium: 1129mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5461IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 5mg






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