Crispy Fried Chicken Sandwiches

Crispy Fried Chicken Sandwiches

Makes 4


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)
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  1. In a large mixing bowl, whisk together first 7 ingredients (through cayenne). 
  2. Sprinkle water over flour mixture; stir with fingers until uniformly clumpy. 
  3. 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. 
  4. Meanwhile, heat 1 ½" of oil in a large, deep pot over medium heat until oil reaches 375°. 
  5. Fry chicken in oil until golden-brown (about 4 min.).
  6. Remove from oil; drain chicken on paper towels until cool enough to eat (10 min.). 
  7. 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.