Craving a crispy, juicy fried chicken sandwich but don’t want to spend hours in the kitchen? These quick fried chicken sandwich recipe delivers all the flavor without the wait.
We’ve perfected a method that gets you from craving to crunching in record time. The secret? A speedy breading technique and the perfect oil temperature for fast, even cooking. The result is a golden-brown, crispy exterior that gives way to tender, flavorful chicken inside.
Nestled in a soft bun with your favorite toppings, these sandwiches rival any fast-food joint or trendy chicken spot. Whether you’re whipping up a quick weeknight dinner or satisfying a weekend comfort food craving, these sandwiches are sure to become a go-to in your recipe arsenal. Get ready to enjoy restaurant-quality fried chicken sandwiches, made right in your own kitchen in no time flat.
Ingredients for fried chicken sandwiches:
- 1 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp cayenne pepper
- 12 oz boneless, skinless chicken breasts, trimmed and pounded to 1/2″ thin
- 1 1/2 cups flour
- 1 tsp baking powder
- 3 tbsp water
- 2 large egg whites, lightly beaten
- 2 quarts vegetable oil or peanut oil for frying
- 4 sandwich rolls
- Shredded lettuce, pickles, and mayo for serving
How to make fried chicken sandwiches:
- Spice Mix: In a small jar, combine salt, paprika, garlic powder, thyme, sage, and cayenne. Season the chicken with all but 1 tablespoon of this mix.
- Prep for Breading: Set up a baking rack over foil. In a large shallow bowl, whisk flour, baking powder, and the reserved 1 tbsp spice mix. In another bowl, whisk egg whites. Add water to the flour mixture and mix until shaggy.
- Dredge: Dip chicken in egg whites, then in flour mixture, ensuring a good coat. Place on the wire rack. Chill in the fridge for 30 to 60 minutes.
- Fry the Chicken: Heat oil in a large pot to 325-350°F. Fry chicken for about 4-5 minutes, flipping once, until golden and reaches 160°F.
- Drain and Serve: Drain chicken on a rack. Serve on rolls with mayo, lettuce, and pickles.
Tips for the Perfect Fried Chicken:
- Oil Temperature: Keep the oil temperature steady. Too hot, and the outside burns before the inside cooks; too cool, and the chicken absorbs too much oil and becomes greasy.
- Even Thickness: Pounding the chicken to an even thickness ensures it cooks uniformly and stays juicy.
- Resting Time: Letting the breaded chicken sit before frying helps the coating adhere better and results in a crispier exterior.
Why You’ll Love This Easy Fried Chicken Sandwich Recipe:
These fried chicken sandwiches are a crowd-pleaser with their perfect blend of herbs and spices. They’re quick enough for a weeknight yet delicious enough to serve at any gathering. With tender chicken encased in a crispy, flavorful breading, each bite is packed with comfort and taste.
How to Serve Fried Chicken Sandwiches:
Pair these sandwiches with a light coleslaw or a tangy potato salad to balance the richness of the fried chicken. To make it even more hearty, add some fun Nashville Hot Cauliflower Bites. For a drink, try a lemonade or a light pale ale that complements the spices used in the chicken.
Whip up these quick-fried chicken sandwiches for a satisfying meal that’s bursting with flavor. Perfect for those days when you crave something crispy, savory, and just a bit spicy, these sandwiches are sure to hit the spot with their seasoned chicken and classic fixings.
More Epic Sandwiches
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This fried chicken sandwich has all the crisp crunch that you want between two soft buns!
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Combine the salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in a small jar. Season the chicken with all but 1 tablespoon of the spice mix.
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Prep a baking rack with aluminum foil. Place a wire rack over foil.
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Whisk the flour, baking powder, and remaining 1 tbs spice mix in a large shallow bowl.
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Whisk the egg whites in another large shallow bowl.
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Add the water to the flour mixture and, using fingers, mix until there are shaggy pieces and it has dissolved.
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Dip the chicken in the egg whites, allowing excess to drain off, then dredge the chicken in the flour mixture, patting for a nice coating. Transfer to the wire rack. Repeat until all pieces are prepped.
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Place in fridge for 30 minutes up to 1 hour.
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Meanwhile, pour the oil, 1 1/2 inches deep, into a large heavy pot or Dutch oven (with high sides). Heat to 325 to 350.
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When ready, carefully place each piece of chicken in the pot, stirring to avoid stickage.
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Fry for about 4 to 5 minutes, flipping once halfway through (chicken should temp 160 degrees F).
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Transfer to a wire rack to drain and cool before serving on rolls with mayo, shredded lettuce, and a pickle.
Cook’s Country Magazine Feb/Mar 2014
Calories: 1129kcal | Carbohydrates: 135g | Protein: 60g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 2618mg | Potassium: 1195mg | Fiber: 5g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 2.1mg | Calcium: 239mg | Iron: 9.5mg
