Lunch / Dinner
Fried Chicken Sandwiches
If you’re a fan of fried chicken, this fried chicken sandwich recipe is sure to be right up your alley. Why is this sandwich so good? The extra-crispy outside and moist inside make it especially fantastic. Soaking the chicken in a buttermilk-Tabasco mixture imparts excellent flavor, adding a slightly acidic quality with just a hint of heat. The buttermilk is also thick enough to hold the right amount of flour for a flaky crust, and double dipping ensures the chicken has even more crunch. And when it comes to the pan, cast iron works best. It retains and diffuses heat better than other metals, meaning “hot spots” don’t develop. Then a simple rémoulade is all this sandwich needs to be extraordinary and pub-grub worthy.
Test Kitchen Tip
White Mountain rolls are perfect for this sandwich. Look for them in your grocery store bakery, or large hamburger buns work just as well.
Line a baking sheet with parchment paper and set a rack inside.
Pound breast halves into ¼-inch-thick cutlets with a meat mallet.
Whisk together buttermilk and Tabasco in a bowl; add chicken and refrigerate 30 minutes.
Combine flour, cornstarch, salt, black pepper, and cayenne in a shallow dish. Remove chicken from buttermilk, letting excess drip off, then dredge in flour mixture and transfer to prepared rack, let stand 10 minutes. Dip chicken in buttermilk again, then back into flour; transfer to prepared rack and let stand 10 minutes more.
Serve chicken on rolls with lettuce, pickles, and Rémoulade.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 81mg 27%
Sodium 1753mg 73%
Carbs 49g 16%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.