Fried Chicken Sandwich Recipe - Easy Chicken Recipes (2024)

FAQs

What is the secret to making great fried chicken? ›

If a breast is used, it must be small, and it must be pounded thin for optimal fried surface area. Thighs are naturally juicier and more flavorful than chicken breasts, which are prone to drying out—and usually too large for a sandwich anyway.

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh, served between slices of bread, on a bun, or on a roll.

Using a meat mallet or rolling pin, pound them to an even 1/4-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.)

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

Marinating chicken with milk helps to tenderize the meat, making it juicier and more flavorful.

Tomatoes and onions – thickly slice juicy tomatoes and thinly slice onions into rings. Cheese – we don't always use sliced cheese but when we do, we love a medium cheddar or Colby Jack Cheese. Sauce – we love a simple mayonnaise or fry sauce (the same one we used for our burger recipe).

Way More Flavorful

Any good cook knows that fat is flavor, and that is yet another reason why thighs are superior to breasts. Chicken thighs are a fattier cut of meat, which means they're going to have more intense, rich flavor than their white meat counterparts.

For dark meat aficionados, go for a mixture of drumsticks and bone-in thighs. For those who prefer white meat, a pack of bone-in breasts will do just fine. Figure on two or three pieces per person, plus leftovers because cold fried chicken eaten the next day is fantastic.

Chick-fil-A's secret to juicy chicken lies in their bringing process. Brining is the process of soaking meat in a solution of salt, sugar, and water. This helps to tenderize the meat and infuse it with flavor. Before cooking it, Chick-fil-A soaks its chicken in a solution of salt, sugar, and milk for up to 24 hours.

How long does Chick-Fil-A marinate their chicken in pickle juice? ›

What's the secret to Chick-fil-a chicken? The secret to that perfect tangy flavor is that it's marinated in pickle juice overnight.

A boneless breast of chicken seasoned to perfection, freshly breaded, pressure cooked in 100% refined peanut oil and served on a toasted, buttered bun with dill pickle chips. Also available on a multigrain bun.

WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl. Mix wet batter in a bowl with a hand mixer with whisk attachment.

The secret to making the perfect fried chicken is the use of buttermilk, as it helps tenderize each piece while leaving each bite juicy and crispy. After marinating, dredge your chicken pieces in the flour mixture and get to frying!

Fried chicken tastes fantastic with a batter or a flour coating. It's simply a matter of preference.

Chicken Brine Ingredients

Salt: Kosher salt tenderizes the meat, helps it retain moisture, and adds flavor. Soy sauce: Soy sauce lends even more salt and flavor. Sugar: White sugar adds subtle sweetness and helps promote browning. Olive oil: Olive oil helps ensure moist and tender meat.

Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan. The last bit of atypical preparation is sprinkling the hot chicken with the Bromberg's Fried Chicken Seasoning once it comes out of the fryer.