Fried Chicken Sandwich

Name: Fried Chicken Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: North America, Southern
Ingredients: 3 boneless skinless chicken breast halves (6 ounces each); 3/4 cup buttermilk; 2 teaspoons hot pepper sauce; 2 large eggs, beaten; 2 cups all-purpose flour; 1 tablespoon plus 1 teaspoon garlic powder; 1 tablespoon onion powder; 1 tablespoon paprika; 2 teaspoons pepper; 1 teaspoon salt; Oil for deep-fat frying; 6 brioche hamburger buns, split and toasted; Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Total Time Prep: 15 min. + marinating Cook: 10 min./batch

Yield 6 servings

Test Kitchen Approved

There's something about a fried chicken sandwich that just hits the spot. When paired with a basket of french fries, some coleslaw and a refreshing beer or lemonade, it's hard to resist this fried fare.

Ingredients

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons pepper
1 teaspoon salt
Oil for deep-fat frying
6 brioche hamburger buns, split and toasted
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Directions

Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight.
Stir eggs into chicken mixture. In a shallow dish, whisk flour, 1 tablespoon garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture.
Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375°. In batches, cook chicken until a thermometer reads 165° and coating is golden brown and crispy, 3-4 minutes on each side. Serve chicken in buns, with optional toppings as desired.

Nutrition Facts

1 sandwich: 543 calories, 18g fat (3g saturated fat), 136mg cholesterol, 778mg sodium, 63g carbohydrate (8g sugars, 4g fiber), 30g protein.

After trying all the major fast-food chains' chicken sandwiches, I decided to come up with my own version. I think this is better than the original. —Ralph Jones, San Diego, California

Recipe Creator