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Ultimate Fried Chicken Sandwich

Ultimate Fried Chicken Sandwich

Photo: Ryan Moriarty
 

Yield

Serves 8 (serving size - 1 sandwich)

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.

Ingredients

  • CRISPY CHICK-WICH
  • 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

How to Make It

  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.

    Ultimate Fried Chicken Sandwich

    Photo: Ryan Moriarty
     

  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.