Ultimate Fried Chicken Sandwich

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<p>Ultimate Fried Chicken Sandwich</p>

Photo: Ryan Moriarty
 

If you think you need to venture to the closest fast-food joint to snag a chicken sandwich that's delicious, crispy and fried to perfection, think again! Homemade pickles and an irresistible garlicky mayo top this heavenly chicken sammy which outshines any fast-food entrée.

Serves 8 (serving size - 1 sandwich)

Ingredients

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CHICKEN SANDWICH
8 boneless, skinless chicken thighs (about 2 1/4 lbs)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon onion powder
1 cup buttermilk
1 large egg
vegetable oil
2 cups all-purpose flour
8 (2-ounce) potato sandwich buns, lightly toasted
1 1/2 cups shredded romaine lettuce
QUICK PICKLES
3/4 cup thinly sliced English cucumber
1 cup water
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon mustard seeds
3/4 teaspoon kosher salt
GARLICKY HERB MAYO
1 cup prepared mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, finely minced

Preparation

1. To prepare pickles, place cucumbers in a wide shallow bowl. Combine water, vinegar, sugar, mustard seeds, and salt in a small saucepan over high heat; bring mixture to a boil. Remove from heat; carefully pour vinegar mixture over pickles. Let stand until ready to assemble sandwiches.

2. To prepare mayo, combine mayonnaise and next 7 ingredients (through garlic) in a medium bowl, stirring with a whisk. Refrigerate until ready to assemble sandwiches.  

3. To prepare sandwiches, sprinkle chicken thighs evenly with salt, pepper, and onion powder. Combine buttermilk and egg in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.

4. Pour oil to a depth of 1 inch in a large cast-iron skillet; heat oil to 325 °. Place flour in a shallow dish; dredge chicken thighs in flour, shaking off excess. Carefully add 4 chicken thighs to oil; cook 5 to 6 minutes on each side or until golden brown and done. Drain on a wire rack set over paper towels; keep warm. Repeat procedure with remaining chicken thighs.

5. To assemble sandwiches, drain pickles well; discard pickling liquid. Spread mayo evenly over bottom halves of buns; top evenly with pickles, lettuce, chicken thighs, and top halves of buns. Serve immediately. 

Created date

January 2016