Recipe: Crispy Fried Chicken Sandwich

Holley Francis with Rouses Markets shares this recipe in honor of National Fried Chicken Sandwich Day.

Ingredients:

Chicken Brine

• 1 1/2 lbs chicken breast, pounded thin and cut in half diagonally if needed to make sandwich-sized pieces
• 1 1/2 cups buttermilk
• 1/2 cup pickle juice
• 2 tablespoons Tabasco (adjust to taste or omit)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon salt

Flour Dredge

• 1 1/2 cups all-purpose flour
• 3/4 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

BBQ Mayo

• 1/2 cup mayonnaise
• 1/4 cup Rouses Texas BBQ sauce
• 2 tablespoons Dijon mustard

For Serving

• Brioche buns
• 1 bag coleslaw mix
• Coleslaw dressing
• Pickle slices
• High smoke point oil for frying

Directions:

1. In a large bowl, whisk together the buttermilk, pickle juice, Tabasco, garlic powder, onion powder, smoked paprika, and salt.
2. Pound the chicken breasts to an even thickness and cut in half diagonally if needed to make sandwich-sized pieces. Add the chicken to the brine, cover, and refrigerate for at least 2 hours or overnight.
3. Remove the chicken from the refrigerator about 30 minutes before frying. In a separate bowl, whisk together the flour, cornstarch, salt, smoked paprika, onion powder, and garlic powder.
4. Remove one piece of chicken from the brine and allow the excess to drip off. Coat completely in the flour mixture, pressing the flour into the chicken. Dip it back into the brine, then return it to the flour mixture for a second coating. Press the flour onto the chicken and place on a baking sheet. Repeat with the remaining chicken.
5. While the chicken rests, heat oil in a Dutch oven or heavy-bottomed pot to 350°F.
6. Working in batches of no more than 3 pieces, carefully add the chicken in a single layer without overcrowding. Fry for approximately 3 minutes per side, until golden brown and the internal temperature reaches 165°F. Keep the oil temperature between 325°F and 350°F while frying.
7. Remove the chicken and place on a wire rack set over a paper towel-lined baking sheet. This keeps the bottom from getting soggy. Repeat with the remaining chicken.
8. To make the coleslaw, combine the bag of coleslaw mix with coleslaw dressing and stir until coated.
9. For the BBQ mayo, whisk together the mayonnaise, BBQ sauce, and Dijon mustard.
10. Toast the brioche buns. Spread BBQ mayo on the bottom bun, top with fried chicken, coleslaw, and three pickle slices. Add the top bun and enjoy!

A few tips: Don’t skip the cornstarch or the double dredge! Those are the secrets to getting that extra crispy coating. Also, use an oil thermometer to monitor your frying temperature and an instant-read meat thermometer to make sure the chicken reaches 165°F.

ABOUT:

rouses.com

Locations:

7361 Theodore Dawes Rd., Theodore, AL 36582, (251) 653-7391

1545 Gulf Shores Parkway, Gulf Shores, AL 36542, (251) 948-4715

112 Saraland Loop, Saraland, AL 36571, (251) 675-8124

4350 Old Shell Rd., Mobile, AL 36608, (251) 380-0020

6729 Spanish Fort Rd., Spanish Fort, AL 36527, (251) 621-0552

7765 Airport Boulevard #609, Mobile, AL 36608, 251-272-5026

25405 Perdido Beach Boulevard, Orange Beach, AL 36561, 251-272-5034

3075 US Highway 98, Daphne, AL 36526