First of all: Fried chicken. Who can say no to a piece of juicy, tender chicken encased in a crisp coating? I used the same recipe I did for my Crispy Juicy Fried Chicken, I just used boneless chicken breasts instead of chicken pieces. It’s important to keep the skin on the breast though. The skin gives the chicken more flavour but also allows the coating to stick better. Pair this with creamy coleslaw and a buttered brioche roll and you have sandwich nirvana. Simple and delicious.
Ingredients needed:
Chicken. Boneless chicken breasts or thighs will both work. Buttermilk. Spices: Salt, black pepper, smoked paprika (sweet paprika can be substituted), dried oregano, dried thyme, garlic cloves, ground coriander, celery salt, garlic powder. To serve: Brioche rolls (my soft and fluffy bread rolls will also be delicious), coleslaw.
What should I put on my chicken sandwich?
Coleslaw. Always coleslaw. The crunchy carrots and cabbage in a creamy sauce is the perfect accompaniment to the juicy fried chicken and rich brioche bun. Pickles are also a good idea to cut through the richness and I would recommend pickled jalapeños for maximum flavor. Anything that adds brightness to the sandwich is a good idea.
How to make a fried chicken sandwich
Can I make this ahead?
The chicken can be marinated for up to 24 hours in the fridge but the fried chicken is definitely best eaten fresh after frying. Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or hot oven until crisp and warm throughout.
Fried Chicken Recipes
Crispy chicken pops Homemade Chicken Nuggets Lemon pepper popcorn chicken
