Crispy Fried Chicken Sandwiches
Ingredients
- 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
Directions
- 1
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.)
- 2
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).
- 3
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°F). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.)
- 4
In a medium bowl, whisk the egg and milk until evenly combined.
- 5
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.
- 6
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.
- 7
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.
- 8
Make the sauce: In a small bowl, whisk together the mayoanniase, barbecue sauce, and mustard.
- 9
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.
- 10
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.
- 11
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.
- 12
Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- 13
Make-Ahead/Freezer-Friendly Instructions: The sauce can be made 3 days ahead and refrigerated.
Crispy Fried Chicken Sandwiches
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About this Recipe
Craving that craveable, crispy fried chicken sandwich experience you get from your favorite fast-food spots, but want to make it fresh at home? This recipe delivers a sandwich that is truly crispy and juicy beyond compare, designed to satisfy those deep-fried cravings right in your own kitchen.
What makes this recipe stand out is its commitment to achieving that perfect balance of textures and flavors. We start with tender boneless, skinless chicken breasts that are prepped to ensure maximum juiciness. The magic then happens with a carefully crafted coating that fries up to an irresistibly crunchy exterior, delivering that satisfying bite with every mouthful.
Expect a sandwich that hits all the right notes: the audible crunch of the golden-brown chicken, followed by incredibly succulent meat. The seasoned coating, featuring a blend of flour, cornstarch, and spices like paprika and garlic powder, delivers a savory depth that echoes classic fried chicken. Paired with a creamy, tangy sauce made from best-quality mayonnaise, barbecue sauce, and Dijon mustard, plus the bright pop of bread-and-butter pickles, each bite is a symphony of flavor and texture. This substantial sandwich is a treat that feels both familiar and elevated.
While the recipe is optimized for its specific flavor profile, you can easily tweak a few elements to suit your preferences. Experiment with different styles of barbecue sauce in the mayonnaise mixture to adjust its sweetness or smokiness. You can also vary the brand of bread-and-butter pickles, or even try homemade ones, for a slightly different tang. For the frying, vegetable or peanut oil are specified, but any high-smoke-point oil suitable for deep frying will work.
These Crispy Fried Chicken Sandwiches are perfect for a casual weekend lunch, a fun dinner, or even a game day spread. Serve them hot, perhaps with a side of your favorite chips or coleslaw, and be sure to have extra pickles on hand for those who love an added zing.