Crispy Southern Fried Chicken Sandwich
Experience the ultimate comfort food with this Crispy Southern Fried Chicken Sandwich. Juicy, perfectly seasoned chicken thighs are lovingly marinated and fried to golden perfection, layered between soft, buttery buns. Topped with a zesty seasoned mayonnaise and fresh, crunchy iceberg lettuce, this sandwich is a true crowd-pleaser. Serve it with pickles and a splash of Frank's hot sauce for a delightful kick, making it the perfect treat for lunch or snacks. Share this recipe and watch your friends and family fall in love with every bite!
4
Servings
600
Calories
28
Ingredients
Ingredients
salt
1 tablespoon (or 1 3/4 teaspoons kosher salt)
light brown sugar
1 teaspoon
baking powder
1 teaspoon
boneless chicken thighs
4 (skin-on or skinless)
garlic
1 clove (very finely grated)
fresh lemon juice
2 tablespoons
mayonnaise
1/2 cup
chives
2 tablespoons (finely chopped)
celery seed
1/2 teaspoon (crushed)
fresh ground black pepper
1/2 teaspoon
kosher salt
to taste
all-purpose flour
1 1/2 cups
cornstarch
1/3 cup
garlic powder
1 tablespoon
onion powder
1 tablespoon
paprika
1 tablespoon
cayenne pepper
2 teaspoons
table salt
1 tablespoon (or 3 1/2 teaspoons kosher salt)
large egg
1 (beaten)
buttermilk
1 cup
Bourbon
2 tablespoons (optional)
Frank's red hot sauce
3 tablespoons (plus more for serving, optional)
peanut oil
about 8 cups (for frying)
hamburger buns
4 (seeded and soft)
unsalted butter
3 tablespoons (melted)
pickle
1 (bread-and-butter style for serving, plus 1 tablespoon brine)
iceberg lettuce
4 cups (thinly sliced)
fresh ground black pepper
to taste
Instructions
1
1. Start by preparing the chicken. In a small bowl, combine the salt, light brown sugar, and baking powder. Rub this mixture all over the chicken thighs, ensuring an even coating. Place the seasoned chicken on a wire rack set over a baking sheet and chill uncovered in the refrigerator for a minimum of 2 hours, or up to 24 hours for maximum flavor.
2
2. For the seasoned mayonnaise, mix the finely grated garlic and lemon juice in a medium bowl and let them sit for 10 minutes. Then stir in the mayonnaise, chopped chives, crushed celery seed, and pepper. Taste and adjust with additional kosher salt as needed.
3
3. In another bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and 2 tablespoons of table salt. In a separate bowl, whisk together the beaten egg, buttermilk, bourbon (if using), and 3 tablespoons of Frank's hot sauce.
4
4. Dredge each chicken thigh in the flour mixture, fully coating all sides, making sure to press the flour into any crevices. Shake off excess flour and return to the wire rack. For extra crispy chicken, drizzle about 3 tablespoons of the buttermilk mixture into the remaining flour mixture and mix it in with your fingers, then dip the coated chicken again into the buttermilk mixture, allowing excess to drip off before packing the moistened flour back onto the chicken. Let them chill in the fridge for at least 30 minutes, or cover and refrigerate for up to 12 hours.
5
5. When ready to fry, fill a large heavy pot with about 8 cups of peanut or vegetable oil, and heat it over medium-high heat until the thermometer reads 350°F (175°C). Fry the chicken in batches, turning occasionally to maintain even cooking, for 5-8 minutes or until each piece is a deep golden brown. Once cooked, transfer to a wire rack set over paper towels to drain excess oil.
6
6. While the chicken cools slightly, heat a dry cast iron skillet over medium heat. Brush the cut sides of the hamburger buns with melted butter, then place them cut side down in the skillet. Cook until they are beautifully browned, about 2 minutes for each batch.
7
7. For the slaw, mix 1 tablespoon of pickle brine into 2 tablespoons of the seasoned mayonnaise. Add the thinly sliced iceberg lettuce, season with salt and fresh ground black pepper, and toss until the lettuce is evenly coated.
8
8. To assemble your sandwiches, spread a generous layer of the seasoned mayonnaise on the cut sides of each bun, followed by layers of pickles and the crispy fried chicken. Top with the prepared slaw and drizzle extra hot sauce as desired. Close the sandwiches, serve immediately, and enjoy a delicious bite of Southern comfort!
Nutrition Information
37.5
Fat
45
Carbs
22.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Crispy Southern Fried Chicken Sandwich?
The recipe uses four boneless chicken thighs, which can be either skin-on or skinless.
How many servings does this chicken sandwich recipe yield?
This recipe is designed to make 4 servings.
How long should the chicken be marinated in the dry rub?
The seasoned chicken should be chilled uncovered in the refrigerator for a minimum of 2 hours, or up to 24 hours for maximum flavor.
What is the recommended frying temperature for the oil?
The oil should be heated until it reaches 350°F (175°C) before frying the chicken.
How long does it take to fry each piece of chicken?
Fry the chicken for 5-8 minutes or until each piece is a deep golden brown.
What ingredients are in the seasoned mayonnaise?
The seasoned mayonnaise consists of garlic, lemon juice, mayonnaise, chopped chives, crushed celery seed, and pepper.
Why is baking powder used in the initial chicken seasoning?
Baking powder is used in the rub to help create a crispier texture on the chicken skin or surface.
What types of oil are best for frying this chicken?
Peanut oil or vegetable oil are recommended for frying due to their high smoke points.
How do you prepare the hamburger buns for the sandwich?
Brush the cut sides with melted butter and toast them in a dry cast iron skillet until browned, about 2 minutes.
What is the secret to making the chicken extra crispy?
Drizzling a bit of the buttermilk mixture into the flour to create clumps before the final dredge adds extra texture and crunch.
How many calories are in one serving of this sandwich?
Each serving contains approximately 600 calories.
What type of lettuce is used for the slaw topping?
The recipe uses 4 cups of thinly sliced iceberg lettuce.
What is the purpose of letting the garlic and lemon juice sit for 10 minutes?
Letting them sit helps mellow the raw garlic flavor and infuse the lemon juice before mixing with the mayonnaise.
Can I add alcohol to the chicken coating?
Yes, the recipe includes an optional 2 tablespoons of Bourbon in the buttermilk mixture.
What specific hot sauce is recommended for this recipe?
Frank's Red Hot sauce is recommended for both the marinade and serving.
How much fat is in one serving?
There are 37.5 grams of fat per serving.
What are the dry ingredients for the flour dredge?
The dredge includes all-purpose flour, cornstarch, garlic powder, onion powder, paprika, cayenne pepper, and salt.
How long should the coated chicken chill before frying?
The coated chicken should chill in the fridge for at least 30 minutes, or up to 12 hours.
How is the slaw for the sandwich prepared?
Mix pickle brine with seasoned mayonnaise, toss with sliced iceberg lettuce, and season with salt and pepper.
What type of pickles are used?
Bread-and-butter style pickles are suggested for serving.
What is the carbohydrate count per serving?
There are 45 grams of carbohydrates per serving.
How much protein does this sandwich provide?
Each serving provides 22.5 grams of protein.
Is cornstarch necessary for the recipe?
Yes, 1/3 cup of cornstarch is used in the flour mixture to ensure a lighter and crispier crust.
Should the chicken be cooked in batches?
Yes, frying in batches helps maintain the oil temperature and ensures even cooking.
What should I do with the chicken immediately after frying?
Transfer it to a wire rack set over paper towels to drain any excess oil.
Can I use kosher salt instead of table salt?
Yes, the recipe provides conversions: 1 tablespoon of table salt is equivalent to about 3 1/2 teaspoons of kosher salt.
How much cayenne pepper is used in the spicy flour mix?
The recipe calls for 2 teaspoons of cayenne pepper for a spicy kick.
What is the total number of ingredients in this recipe?
There are 28 ingredients used in this recipe.
How is the sandwich assembled?
Spread mayonnaise on buns, add pickles and chicken, top with slaw and extra hot sauce, then close the bun.
Can I prepare the chicken up to a day in advance?
Yes, the chicken can be seasoned and refrigerated for up to 24 hours before the breading and frying process.