Crispy Fried Chicken Sandwiches
Ingredients
A note about dairy: When dairy-free buns are used and toasted with olive oil, this recipe is dairy free
1 cup
flour
1 ½ tsp.
kosher salt
1 tsp.
paprika
1 tsp.
freshly ground Kowalski's Black Peppercorns
1 tsp.
garlic powder
1 tsp.
poultry seasoning
¼ tsp.
cayenne pepper
3 tbsp.
water
4 pieces
boneless skinless chicken breast (3-4 oz. each), pounded ¼" thick
1
egg, lightly beaten, whisked with 2 tsp. water in a shallow dish
- canola oil, for frying
4
burger buns, lightly toasted
- toppings, to taste: Bibb lettuce, sliced tomatoes, sliced red onion, dill pickle chips and Peppadew Pepper Mayo (recipe below)
Directions
- In a large mixing bowl, whisk together first 7 ingredients (through cayenne).
- Sprinkle water over flour mixture; stir with fingers until uniformly clumpy.
- Working in batches, coat chicken in flour mixture, followed by egg mixture, then flour mixture again, shaking off excess. Place chicken on a wire rack; air-dry for 15 min.
- Meanwhile, heat 1 ½" of oil in a large, deep pot over medium heat until oil reaches 375°.
- Fry chicken in oil until golden-brown (about 4 min.).
- Remove from oil; drain chicken on paper towels until cool enough to eat (10 min.).
- Serve on buns with desired toppings.
PEPPADEW MAYO: In a small mixing bowl, combine ½ cup drained chopped Peppadew peppers (look for them on the Olive Bar or with the packaged olives in the Deli Department) and ½ cup mayonnaise; mix well. Makes about 1 cup.
