Fried Chicken Sandwiches
Fried Chicken Sandwiches
These sandwiches are filled with crispy buttermilk fried chicken, crunchy coleslaw and spicy chipotle mayonnaise. Dovetailing Tips: Use the 3 pounds of chicken thighs you cooked on day 1 for todays chicken sandwiches. Use the leftover coleslaw from day 1 for todays sandwiches.
Prep time:
Cook time:
Yield:
Serving size: 8
Calories per serving: 638
Ingredients:
Cook time:
Yield:
Serving size: 8
Calories per serving: 638
classic fried chicken ( use 8 skinless, boneless chicken thigh, trimmed of excess fat)
3/4 cup mayonnaise
1/4 cup sour cream
3 tablespoons apple cider vinegar
1 teaspoon sugar
kosher salt
8 cups shredded red and/or green cabbage (about 1/2 head)
8 hamburger buns, toasted
chipotle mayonnaise, for spreading
Classic Fried Chicken
3 pounds skin-on, bone-in chicken parts (breasts halved crosswise)
kosher salt and freshly ground pepper
3 1/3 cups buttermilk
2 tablespoons hot sauce
2 teaspoons yellow mustard
6 cloves garlic, smashed
1 onion, sliced into 1/2-inch rings
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sweet paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
vegetable oil, for frying (4 to 5 cups)
Directions:
Prepare the chicken, marinating for up to 2 hours.
Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken.
Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.
Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.
Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours.
Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt.
We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.
Make the coleslaw: Whisk the mayonnaise, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Add the cabbage and toss to coat. Refrigerate while you fry the chicken.
Fry the chicken, turning halfway through, until golden brown and cooked through, 8 to 10 minutes.
Spread the buns with chipotle mayonnaise. Sandwich the fried chicken and coleslaw in the buns.
Season the chicken generously with salt and pepper. Place on a baking sheet and refrigerate, uncovered, 1 hour to infuse the flavor.
Whisk 3 cups buttermilk, the hot sauce and mustard in a large bowl. Stir in the garlic and onion slices, then the chicken. Cover and refrigerate 2 to 4 hours.
Whisk the flour, baking powder, paprika, onion powder, garlic powder, cayenne, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Drizzle in the remaining 1/3 cup buttermilk and whisk to form small shaggy clumps.
One piece at a time, remove the chicken from the buttermilk, letting any excess drip off, and coat in the flour mixture, pressing with your hands to coat well. Transfer to a rack set on a baking sheet.
Fill a large cast-iron skillet with 1 inch vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Carefully add 4 to 5 pieces chicken to the hot oil. The oil temperature will drop; adjust the heat as needed to maintain a temperature of 325 degrees F. Fry the chicken, without turning, until the crust starts browning, about 2 minutes. Flip the chicken and fry, turning occasionally, until browned and crisp all over and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 12 to 16 minutes. Remove with tongs to a clean rack set on a baking sheet; sprinkle lightly with salt. Let the oil temperature return to 350 degrees F before frying the remaining chicken.
After all the chicken is cooked, fry the onions, if desired: Drain the onions, separate the rings, then coat with the flour mixture. Fry, turning once, until crisp and golden brown, 2 to 3 minutes. Drain on paper towels and sprinkle with salt.
We used a big spoonful of baking powder in the coating for this Nashville-style chicken. It draws out moisture, so the skin gets extra crisp before it?s dipped in fiery cayenne-spiced butter.
