I’m going to be honest here, I am impatient. Do I like waiting in lines? No. Am I going to fight someone for a chicken sandwich? Also no. Like most things, If I can make it at home I’m going to… out of pure convenience. Now, don’t get me wrong, I love some drive thru burgers, fries, and chicken sandwiches. But, the articles recently about the mayhem happening over a chicken sandwich? Miss me with that. Check out this really simple, made at home, better than fast food fried chicken sandwich.
I use chicken thighs to create really juicy and flavorful sandwiches, but you can use breasts with this recipe as well. Keeping things traditionally easy, I only used mayo, pickles, and lettuce to garnish this. It looks like (I think it looks better than) your fast food chicken sandwich, it tastes just as good, and you don’t have to fight anyone for it…. or drive all the way there to hear it’s sold out. Because you made it at home! That’s a win, right?
For The Dredge:
-2 Cups AP Flour
-Seasonings, to taste (be liberal though, this is the only chance you have to flavor your breading): Onion Powder, Garlic Powder, Paprika, Salt, Pepper.
For the Sandwich:
-6-8 Boneless Skinless Chicken Thighs, pounded to even thickness
-Pickles (Bread and Butter is fine here, I just prefer Claussen pickles)
I like to do this in my deep cast iron skillet, which you can find here.
- Start by filling your pan with oil and warming over medium heat. I don’t like to completely submerge my chicken thighs, so I use maybe 3-4 cups of oil here, depending on the size of your pan.
- Grab two bowls– fill one with buttermilk (salted and peppered), and the other with the flour and seasonings, set those aside.
- I like to first trim a bit of the fat from my chicken thighs. Now, we’re not going to take it all off here because that will keep the thighs juicy and full of flavor. But, if there’s any dangling pieces, cut those off. Once they’re all trimmed, I use a rolling pin to make sure that they’re all an even thickness to prevent dry chicken in the thinner areas and undercooked chicken in the thicker areas.
- As you get your chicken trimmed, put each piece into the bowl of butter to soak until you’re ready to begin.
- Dredge your thighs in the flour mixture and press is gently into both sides, make sure they’re completely coated.
- Without crowding your pan, cook the chicken breasts. I typically do 2 at a time, 4 minutes per side. (If they’re thicker adjust your heat and time… we don’t want burnt breading and raw chicken).
- Once finished, transfer to a wire rack to cool… immediately sprinkle with salt while hot and still wet from the oil.
You can assemble these with your preferred toppings, but for that “fast food chicken sandwich” taste, either just mayonnaise and pickle (Claussen is the best but you can do bread and butter) or mayonnaise, pickle, and lettuce is the way to go.
Enjoy! And as always, let me know if you try this!