This recipe is actually the first of two chicken sandwiches that I tried this past week. I think they are great simple sandwiches for dinner or for lunch, but they are also great to use for football Sunday if you want something easy that is a great snack alternative. This first recipe is for a fried chicken sandwich recipe that I got from the latest issue of Cook’s Country magazine. it’s a pretty simple one that tries a little bit of a different method for the coating for the chicken, but I think it worked out pretty well.
Fried Chicken Sandwiches
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts, trimmed and halved crosswise
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons water
2 egg whites, lightly beaten
2 quarts vegetable oil (I didn’t use this much oil, but the recipe calls for it)
4 sandwich rolls
Combine the salt, paprika, pepper, garlic powder, thyme, sage and cayenne pepper in a bowl. Measure out 1 tablespoon of the spice mixture and set it aside. Pat the chicken dry with paper towels. Using a meat pounder, gently pound each piece of chicken to about 1/2-inch thickness between two pieces of plastic wrap. Season the chicken all over with the remaining 2 3/4 teaspoons of the spice mixture.
Whisk the flour, baking powder, and the reserved 1 tablespoon of the spice mixture together in a large bowl. Add the water to the flour mixture and rub it together with your fingers until the water is evenly incorporated and shaggy pieces form. Place the egg whites in a shallow dish.
Set a wire rack in a rimmed baking sheet. Working with 1 piece of chicken at a time, dip the chicken in the egg whites to thoroughly coat them, letting any excess drip back into the dish, then dredge the chicken in the flour mixture, pressing on the flour to make sure it adheres. Transfer the chicken to the prepared wire rack and refrigerate the pieces for at least 30 minutes and up to 1 hour.
Add the vegetable oil to a large Dutch oven until it measures about 1 1/2 inches deep and heat the oil over medium-high heat to 375 degrees. Add the chicken to the hot oil. Adjust the burner, if necessary to maintain the oil temperature between 325 and 350 degrees. Fry the chicken, stirring gently to prevent the pieces from sticking together, until the chicken is golden brown and registers 160 degrees on an instant-read thermometer, about 4 to 5 minutes, flipping the chicken pieces halfway through the frying. Transfer the chicken to a clean wire rack and allow the pieces to cool for 5 minutes. Serve on the rolls.
Adding that little bit of liquid to the seasoned flour makes the flour clumpy, which gives it a lot more texture when it has cooked. To me it seemed a lot more like good fried chicken pieces and had better crunch to it than a typical fried chicken sandwich, which was great. As I said, I hate using that much oil for frying and I pretty much cut the amount in half and still got good results. I just don’t like to use that much myself and it is a pain to dispose of, so I try to get away with less when I can but if you want to follow the recipe exactly, go for it. I got good results with less but maybe you get a better fry with more oil. I served the sandwiches with some pickles, lettuce and bacon and some french fries, but some cole slaw would have been great with this. I actually made a cole slaw with the other chicken sandwich I made, so you’ll see that recipe next time :). Overall, I think it was a good recipe with a really crispy crunch, which was great.
That’s all I have for today. Check back next time for another chicken recipe. until then, enjoy the rest of your day and enjoy your meal!