Crispy Fried Chicken Sandwiches

Name: Crispy Fried Chicken Sandwiches
Total time: 50 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 3 boneless, (skinless chicken breasts (about 1⅓ lbs)); 2 cups cold water; 2 tablespoons + ¾ teaspoon salt; 2 teaspoons sugar; 4 to 6 cups vegetable or peanut oil, (for frying); 1 large egg; ½ cup milk; 1½ cups all-purpose flour; 3 tablespoons cornstarch; 1½ teaspoons baking powder; ¾ teaspoon garlic powder; 1 tablespoon freshly ground black pepper; 1 teaspoon Accent flavor enhancer ((see note)); 1 teaspoon paprika; ½ cup mayonnaise, (best-quality such as Hellmann's or Duke's); 3 tablespoons store-bought barbecue sauce; 2 teaspoons Dijon mustard; 6 hamburger buns; Bread and butter pickles

Crispy and juicy beyond compare, these fried chicken sandwiches are a mash-up of your favorite fast food versions.

⏱️ 50 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium 👁️ 30 views

👨‍🍳 Start Cooking

Foto: Once Upon a Chef

Ingredients

6 servings

3 boneless, (skinless chicken breasts (about 1⅓ lbs))
2 cups cold water
2 tablespoons + ¾ teaspoon salt
2 teaspoons sugar
4 to 6 cups vegetable or peanut oil, (for frying)
1 large egg
½ cup milk
1½ cups all-purpose flour
3 tablespoons cornstarch
1½ teaspoons baking powder
¾ teaspoon garlic powder
1 tablespoon freshly ground black pepper
1 teaspoon Accent flavor enhancer ((see note))
1 teaspoon paprika
½ cup mayonnaise, (best-quality such as Hellmann's or Duke's)
3 tablespoons store-bought barbecue sauce
2 teaspoons Dijon mustard
6 hamburger buns
Bread and butter pickles

Steps

Make the chicken: One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-in (6-mm) thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you're cooking the breasts.)
Pour the cold water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be).
Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 in (2.5 cm). Heat the oil over medium-high heat until shimmering (about 350°F/175°C). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.)
In a medium bowl, whisk the egg and milk until evenly combined.
In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy.
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts.
Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil.
Make the sauce: In a small bowl, whisk together the mayoanniase, barbecue sauce, and mustard.
Assemble the sandwiches: Spread some of the sauce on each top and bottom bun. Top each bottom bun with a piece of crispy chicken and a few pickles. Close the sandwiches and serve immediately.