Fried Chicken Sandwich Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

Buttermilk: Used for marinating the chicken to keep it tender and flavorful.

All-purpose flour: Forms the base of the breading for the chicken.

Salt: Enhances the flavor of the chicken and the breading.

Black pepper: Adds a bit of heat and depth to the breading.

Paprika: Provides a smoky flavor and a bit of color to the breading.

Burger buns: Soft buns that hold the fried chicken and other toppings.

Vegetable oil: Used for frying the chicken to a crispy, golden brown.

When marinating the chicken breasts in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the meat evenly. This step not only adds flavor but also helps in achieving a juicy and tender fried chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt has a similar tangy flavor and consistency, making it a good replacement for buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is a good gluten-free option.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but a slightly different flavor, which can add a unique twist.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile, making the sandwich spicier.

• burger buns - Substitute with brioche buns: Brioche buns are richer and more buttery, enhancing the overall sandwich experience.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Wrap each chicken breast individually in aluminum foil or plastic wrap to maintain freshness and prevent freezer burn.
• Place the wrapped chicken breasts in an airtight container or a resealable freezer bag. Label the container with the date to keep track of storage time.
• Store the burger buns separately from the chicken to prevent them from becoming soggy. You can keep them in a resealable plastic bag at room temperature for up to 2 days or freeze them for longer storage.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet lined with parchment paper.
• Reheat the chicken in the oven for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through without drying out.
• For the burger buns, you can toast them in the oven for the last 5 minutes of reheating the chicken, or toast them separately in a toaster or on a skillet.
• Assemble the sandwiches with the reheated chicken and buns. Add any fresh toppings like lettuce, tomato, or pickles just before serving to maintain their crispness and flavor.

• Preheat your oven to 350°F (175°C). Place the fried chicken on a baking sheet lined with parchment paper. Heat for about 15-20 minutes or until the chicken is hot and crispy. For the burger buns, wrap them in aluminum foil and place them in the oven for the last 5 minutes of the chicken's reheating time.

• If you prefer using a microwave, place the fried chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat on medium power for 2-3 minutes, checking halfway through. For the burger buns, wrap them in a slightly damp paper towel and microwave for about 10-15 seconds.

• For an air fryer, preheat it to 375°F (190°C). Place the fried chicken in the basket in a single layer. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating. For the burger buns, place them in the air fryer for the last 2 minutes.

• On the stovetop, heat a skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the fried chicken in the skillet and cover with a lid. Heat for about 3-4 minutes on each side or until hot and crispy. For the burger buns, lightly toast them in the same skillet for about 1-2 minutes per side.

• Frying pan: A large, deep pan to fry the chicken breasts until they are golden brown and cooked through.

• Mixing bowl: Used to mix the flour, salt, pepper, and paprika together.

• Tongs: Handy for flipping the chicken breasts while frying to ensure even cooking.

• Paper towels: Placed on a plate to drain excess oil from the fried chicken.

• Plate: To hold the chicken breasts after they have been fried and drained.

• Measuring cups: For accurately measuring the buttermilk, flour, and vegetable oil.

• Measuring spoons: For measuring the salt, pepper, and paprika.

• Knife: To trim any excess fat or uneven parts from the chicken breasts before marinating.

• Cutting board: A surface to prepare the chicken breasts before marinating.

• Whisk: To mix the flour and spices evenly.

• Spatula: Useful for lifting the chicken breasts out of the frying pan.

• Burger buns: To assemble the sandwiches with the fried chicken.

Marinate overnight: Marinate the chicken breasts in buttermilk the night before to save time on the day of cooking.

Pre-mix dry ingredients: Mix the flour, salt, pepper, and paprika ahead of time and store in an airtight container.

Use a deep fryer: A deep fryer can cook the chicken more evenly and quickly than a pan.

Toast buns in advance: Toast the burger buns while the chicken is frying to streamline the assembly process.

Double batch: Make extra fried chicken and freeze for a quick meal later.