Fried Chicken Sandwich

Something about the crunch of the double breaded chicken, the tanginess of the coleslaw or the spiciness of the pickled jalapeños just elevates the sandwich beyond anything in a drive-thru.

I have an unhealthy obsession with all things fried chicken. I grew up having Zippy’s chili and Korean fried chicken for most meals, my dad was not a great cook growing up so when my mom worked late we’d usually be at Zippy’s. When we moved to Seattle my dad still couldn’t cook so we would have KFC almost weekly. Whenever we would go out to get hamburgers I was always drawn to a fried chicken sandwich instead instead of a burger, but it wasn’t until culinary school but I decided to actually try to fry my own chicken. For some reason, the thought of deep-frying at home was terrifying to me maybe it was a big pot of boiling oil and the splash factor or the unsure readiness if the chicken. I needed a quarter of culinary school under my belt before frying at home and still to this day frying chicken at home is not my favorite thing. I will go grab a bucket of chicken instead. But my taste for fried chicken sandwiches has matured beyond my fried chicken needs because I can’t seem to find a chicken sandwich as good as this one.

Something about the crunch of the double breaded chicken, the tanginess of the coleslaw or the spiciness of the pickled jalapeños just elevates the sandwich beyond anything in a drive-thru.

Something about the crunch of the double breaded chicken, the tanginess of the coleslaw or the spiciness of the pickled jalapeños just elevates the sandwich beyond anything in a drive-through. It wasn’t until recently that I discovered the real secret to the perfect fried chicken and it is as simple as three things. First is to make sure that you season the chicken liberally before letting it soak in your buttermilk mixture. Second, double breading always adds extra crunch to chicken but my favorite thing is the lumps of extra breading that adhere to the chicken when you’re dredging on the last couple pieces of chicken. To ensure that you get those extra crispy bits you add a little bit of the buttermilk mixture that your chicken has been marinating into the flour to the mixture to mimic the lumps I would come naturally when you are dredging them individually. Third thing is to let the chicken rest in multiple stages, first, you need to have your chicken come to room temperature before you season it and then you need to let the chicken rest want to come out of the fryer to make sure that the breading stays on the chicken. The secret to my coleslaw is instead of using vinegar I use pickle brine. The pickle brine adds the tartness you’d expect but brininess that perfectly balances the sugar from the sweet jalapeños that I use (B&G Sweet Heat Peppers are my favorite). If sweet jalapeños aren’t enough of a kick for you could spice it up with a little bit of Sriracha honey that I famously use on my Korean fried chicken and waffles.

Yield: 4 sandwiches

Fried Chicken Sandwich

Fried Chicken Sandwich

Something about the crunch of the double breaded chicken, the tanginess of the coleslaw or the spiciness of the pickled jalapeños just elevates the sandwich beyond anything in a drive-thru.

Prep Time 20 minutes
Cook Time 15 minutes
Marination time 2 hours
Total Time 2 hours 35 minutes

Ingredients

  • 4 Chicken Thighs, boneless skinless
  • 1 teaspoon Brown Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • Buttermilk Marinade
  • 1 cup Buttermilk
  • 1 Egg, beaten
  • 2 teaspoons granulated Garlic
  • 2 teaspoons granulated Onion
  • 2 teaspoons Paprika
  • ½ teaspoon Cayenne Pepper
  • 1 tablespoon Salt
  • 2 teaspoons your favorite hot sauce
  • Flour Dredge
  • 1 ½ cups flour
  • 2 teaspoons granulated Garlic
  • 2 teaspoons granulated Onion
  • 2 teaspoons Paprika
  • ½ teaspoon Cayenne Pepper
  • 1 tablespoon Salt
  • Assembly
  • 4 Potato Buns
  • Butter
  • Pickle Chips, dill
  • Mayonnaise
  • ¼ c Slaw (recipe follows)
  • Slaw
  • ½ Red Onion, sliced thin
  • 1/4 of a head of cabbage, finely sliced (about 2 cups)
  • 1/4 cup Mayonnaise
  • 1 tablespoon Pickle Brine
  • 2 tablespoons Sweet Pickled Jalapeños, minced

Instructions

    1. Season the chicken with the salt brown sugar pepper and let rest for at least 20 minutes.
    2. In a medium bowl add in all of the buttermilk marinade ingredients mix well and let the chicken marinate in the buttermilk for an additional two hours to overnight. 
    3. When ready to fry, in a Dutch oven or a cast-iron pan add a neutral frying oil like peanut or vegetable about 6 cups. Bring that oil to 350° using a thermometer. 
    4. In another bowl add the flour and all the seasonings mix and 2 tablespoons to 3 tablespoons of the buttermilk mixture to make it extra crispy. 
    5. One-piece at a time dredge the chicken in the flour mixture back into the buttermilk mixture and then ending in the flour mixture and sitting on a wire Rack on a cookie sheet to come up to room temperature.
    6. Once the oil is at 350° and the chicken is at room temperature add to the oil and cook until the internal temperature of the chicken reaches 150° turning often and adjust the heat to make sure the temperature of the oil is always 350° should take 5 to 8 minutes.
    7. Once the chicken is cooked allow to rest on a paper towel and salt immediately while still hot.
    8. For the slaw, mix the mayonnaise, pickle brine and jalapeños in a bowl then add onion and cabbage and stir till combined and let rest for two hours to overnight or as long as you are marinating the chicken in the buttermilk.
    9. To assemble toast your buns with butter until golden brown. Add mayonnaise to each bun On the bottom bun add at least four pickle slices, then chicken, the crisp coleslaw and top button serve with chips this pairs perfectly with an ice-cold Rainier beer.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.