If you’ve been craving fried chicken sandwiches we’ve got you covered with this delicious crispy fried chicken Sandwich. Now you can make them at home. It’s super crispy on the outside and tender and juicy on the inside and loaded with spices. No more needing to visit a restaurant to get a juicy, crispy chicken sandwich, this is so much BETTER and surprisingly easy to make at home!
4 Boneless chicken thighs or breasts skin on or off ( on is best)
Buttermilk to cover
1/4 tsp Cayenne pepper
1/4 tsp Smoked Paprika
1/4 tsp salt
1/4 tsp pepper
Place the chicken into an 8 by 8 pan. Cover with buttermilk, add in the spices and stir. Marinate for a minimum of 3 hours. Overnight is best.
1 1/2cups flour
1 teaspoon of paprika
1 tbsp cayenne pepper
1 tsp dried mustard
2 tbsp maple sugar ( or substitute brown sugar)
1 tsp salt
1 tsp pepper
Combine all ingredients and place into a shallow dish.
Heat oil in a deep fryer or a heavy bottom pan until it reaches a temperature of 360 degrees.
Remove the chicken from the refrigerator and place each piece into a ziplock bag one at a time, use a meat mallet to pound the chicken until it has a thickness of 1/2 inch.
Dredge the chicken into the flour mixture and place into the hot oil submerging it slowly with a gentle swirl back and forth so that the chicken does not sink to the bottom.
Fry the chicken until golden brown, turning as needed. Cook for approximately 10 minutes, until an internal temperature of 168F is reached. remove the chicken and place on a paper towel lined plate, or on a cooling rack.
Serve the chicken on soft buns along with greens of your choice, slices of tomato, chipotle honey sauce ( recipe below) and a drizzle of honey.
Chipotle Honey Sauce
Chipotle Honey Sauce
1/2cup sour cream
2 Adobe chili peppers diced
1 tbsp chopped fresh parsley
1/2 tsp salt
2/2 tsp pepper
Combine all ingredients mixed well and refrigerate until needed.
Place the chicken in a large bowl. Add buttermilk, worsterchestershire sauce, hot sauce, salt and 1 tbsp of Cajun seasoning , mix well. Marinate in the fridge for minimum of 4 hours and up to 24 hours.
Remove the chicken from the marinade and place on a cooling rack that has been placed over a baking sheet, allow the chicken to come to room temperature.
Combine the flour cornstarch, dried parsley, 1 tsp of Cajun seasoning and place into a paper bag.
Add the chicken to the flour mixture and shake well.
Drop the chicken into cooking oil that has been heated to 350°. fry for 8 to 10 minutes or until golden brown.
Remove from the oil and place back onto the cleaned cooling rack, place over the baking sheet and put into a 375° oven for approximately 25 minutes or until an internal temperature of 165 is reached.
Category:Chicken, Entrees, recipes
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