One of our family’s favorite foods is fried chicken. We are always looking for different ways to serve fried chicken. Fried Chicken Sandwiches are frequently asked for. These sandwiches are requested more in our house than fast food chicken sandwiches.
We are always trying to get our teenagers to eat at home rather than looking to take out their favorite sandwiches. Trying to come up with a recipe for fried chicken that can replace fast food was not easy. Teenagers seem to love fast food more than home-cooked meals.
For coating the chicken I use two glass baking dishes for the wet and dry coatings. It makes it easier to coat the chicken than using a bowl.
A cooling rack placed on a cookie sheet is used to place the cooked chicken when removed from the oil. You can use a paper towel-lined baking sheet, but I find it makes the bottom of the chicken soggy if it sits for more than a few minutes.
Toppings Add More Flavor
Toppings are used to change flavors and mix it up a bit. Different kinds of mayonnaise and mustard. Garlic Aioli tastes amazing on these sandwiches as well.
Adding different kinds of cheese, like provolone or Havarti, make the sandwiches your own.
These sandwiches are also great topped with Honey Dijon Coleslaw, with a side of potato chips, fries, or a salad. The bun can also be substituted with a Boston lettuce leaf for fewer carbs.
This recipe can also be turned into chicken strips for dipping or for making wraps. Cut the chicken breasts into strips instead of cutting them lengthwise into two pieces. Cooking time will vary if making strips depending on the size of the strips.
Cut the chicken into smaller pieces and they become nuggets. Paired with fresh-cut carrots and celery and a side of ranch dip, the kids have a more nutritious meal than a kid’s meal from a fast food restaurant.
Fried Chicken Sandwich
- 1½ cups all purpose flour
- 1½ tsp salt
- 1½ tsp granulated garlic
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp white pepper
- ¾ tsp celery salt
- ¾ tsp paprika
- 2 pounds boneless, skinless chicken breasts, about 4 breasts
- 3 eggs
- 2 Tbsp hot sauce
- 8 Kaiser Buns
- vegetable oil for frying
- Lettuce, tomato, mayo for toppings
- Whisk first 8 ingredients together in a shallow dish, set aside
- In a separate shallow dish, beat eggs with hot sauce, set aside
- Cut chicken breasts in half lengthwise, to create 8 flat pieces
- Heat oil in large, deep skillet to 350°F. Add just enough oil to pot to cover the chicken breasts when cooking.
- Place one piece of chicken in the egg mixture, turning to coat.
- Transfer the chicken to the flour mixture and coat both sides.
- Place coated chicken pieces in heated oil.
- Repeat with a second piece of chicken.
- Cook chicken two pieces at a time, turning after 3 minutes, until cooked. (Internal temperature of 165°F
- Place cooked chicken on cooling rack placed on a baking sheet.
- Toast buns, add one chicken breast half on each bun. Top with favorite toppings and serve