Ah, the crispy chicken sandwich—a beloved staple that never fails to bring joy to the table. This one, in particular, is like a cozy sweater for your taste buds, offering that irresistible crunch followed by a tender, juicy bite. I remember the first time I whipped it up for a small gathering; even my neighbor’s picky kid asked for seconds, which is saying something. So, grab your apron and let’s get to it!
Steps
- Begin by placing each chicken breast in a resealable bag and flattening them to a uniform thickness of 1/4 inch using a meat mallet or rolling pin. Cut the flattened breasts in half, trimming any excess if they are too large for the buns.
- Create a brine by dissolving salt and sugar in cold water in a medium bowl. Submerge the chicken in this mixture, cover, and refrigerate for at least 4 hours or overnight to enhance flavor.
- Prepare for frying by lining a plate with paper towels and heating oil in a large pot to about 350°F. Whisk together egg and milk in one bowl and mix flour, cornstarch, baking powder, and seasonings in another.
- Add a few tablespoons of the egg mixture to the dry ingredients and stir until clumpy. Dry the brined chicken and coat each piece with the egg mixture followed by the flour mix, ensuring even coverage.
- Fry the chicken in batches without overcrowding, cooking until each piece is golden brown and crisp, about 4 to 5 minutes per side. Let them drain on the prepared plate.
- For the sauce, whisk mayonnaise, barbecue sauce, and mustard together in a small bowl until smooth.
- To assemble, spread the sauce on both halves of the buns, place a piece of fried chicken and a few pickles on the bottom half, then close with the top bun. Serve the sandwiches immediately.
Ingredients
- 3 boneless, skinless chicken breasts (approximately 1? pounds)
- 2 cups cold water
- 2 tablespoons plus ¾ teaspoon salt
- 2 teaspoons sugar
- 4 to 6 cups vegetable or peanut oil (for frying)
- 1 large egg
- ½ cup milk
- 1½ cups all-purpose flour
- 3 tablespoons cornstarch
- 1½ teaspoons baking powder
- ¾ teaspoon garlic powder
- 1 tablespoon freshly ground black pepper
- 1 teaspoon MSG flavor enhancer (optional)
- 1 teaspoon paprika
- ½ cup high-quality mayonnaise
- 3 tablespoons store-bought barbecue sauce
- 2 teaspoons Dijon mustard
- 6 hamburger buns
- Bread-and-butter pickles
Nutritional Values
Calories: 3768 | Fat: 126 g | Saturated fat: 24 g | Carbohydrates: 330 g | Sugar: 42 g | Fiber: 12 g | Protein: 192 g | Sodium: 4452 mg | Cholesterol: 684 mg
FAQ
- How long should I brine the chicken for?
- It’s recommended to brine the chicken for at least 4 hours, but leaving it overnight will enhance the flavor further. Keep in mind, the longer you brine, the saltier the chicken will become.
- What type of oil is best for frying the chicken?
- You can use vegetable or peanut oil for frying. Ensure the oil reaches a temperature of approximately 350°F (175°C) for optimal results.
- Can I omit the Accent flavor enhancer from the recipe?
- Yes, you can leave out the Accent flavor enhancer if you prefer. Simply increase the salt in the breading mixture to a heaping teaspoon.
- Is a deep-frying thermometer necessary for this recipe?
- While not essential, a deep-frying thermometer is very helpful for maintaining the correct oil temperature, ensuring the breading stays crispy and adheres well to the chicken.
- How can I make the sauce ahead of time?
- The sauce can be prepared up to 3 days in advance and stored in the refrigerator until you are ready to use it.
Tips
- Ensure the chicken breasts are pounded to an even thickness of 1/4 inch for uniform cooking and optimal juiciness.
- Brine the chicken for at least 4 hours or overnight to enhance its flavor and tenderness, but be mindful that longer brining results in saltier chicken.
- When frying, maintain the oil temperature around 350°F to achieve a crispy coating; using a deep-frying thermometer can help ensure accuracy.
- For easier cleanup, line your baking sheet with aluminum foil when preparing the breaded chicken before frying.
Equipment
- Meat Mallet – Used to pound the chicken breasts to an even thickness.
- High-Sided Pot or Dutch Oven – Necessary for frying the chicken.
- Deep-Frying Thermometer – Useful for maintaining the proper oil temperature during frying.
- Resealable Freezer Bags – For pounding and marinating the chicken.
