Fried Chicken Sandwiches

4.80 (16)
⏱ 95 mins 🍽 Serves 4 🌶 american 🏷 Main course

This straightforward recipe shows you how to create delicious fried chicken sandwiches with minimal ingredients. The secret lies in brining the chicken in pickle juice for extra flavour and using self-rising flour for a wonderfully crisp coating. A drizzle of buttermilk into the flour creates those coveted crunchy bits. You'll have juicy, golden chicken ready to pile onto toasted buns with pickles in about 95 minutes.

Fried Chicken Sandwiches

Ingredients

  • 1 jar sliced pickles, such as Vlasic, with brine
  • 4 boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 cup (240ml) buttermilk
  • 1 1/2 cups self-rising flour (7 1/2 ounces; 210g, see note)
  • 1 quart (945ml) peanut, vegetable, or canola oil
  • 4 soft hamburger buns or potato rolls, toasted

Method

  1. Measure out 3/4 cup of the liquid from your pickle jar into a cup. Set the pickles aside for later.
  2. Generously apply salt and pepper to the chicken pieces. Place them in a resealable plastic bag and pour in the pickle juice. Seal the bag tightly, removing excess air. Let the chicken marinate in the refrigerator for a minimum of 1 hour, or for up to 12 hours.
  3. To cook, take the chicken from the bag and dispose of the brine. Use paper towels to pat the chicken dry. Place the buttermilk in a medium bowl. In another bowl, combine the self-rising flour with 1 tablespoon of pepper. Use your fingers to mix 3 tablespoons of the buttermilk into the flour mixture.
  4. Coat each chicken piece in the buttermilk. Take one piece out, letting the extra buttermilk drip away. Dredge it thoroughly in the flour mixture, pressing firmly so a shaggy, thick layer adheres. Place it on a plate and repeat the process with the remaining chicken.
  5. In a suitable pot or wok, heat the oil to 425°F (218°C). Gently add the chicken. the temperature will decrease. Regulate the heat to keep the oil between 300 and 350°F (150 and 177°C). Fry without disturbing until the first side is deeply browned, about 2 minutes. Carefully turn the chicken over and cook for another 2 to 3 minutes until fully cooked and browned. Transfer to a plate lined with paper towels.
  6. Arrange the bottom halves of your toasted buns. Add a few pickle slices to each one. Place a piece of fried chicken on top, then cover with the bun tops. Serve straight away.

Nutrition (per serving)

Sodium3240000 mg

Recipe details

CategoryMain course
Cuisineamerican
AuthorJ. Kenji López-Alt