The fresh bun, perfect zest of flavors, the real crunch; these fried chicken sandwiches are so good they take their quick stop buddy out with a surprise knuckle punch to the chin.
Forget fast food. Quick drive up places that bribe you with cheap menus, thin patties, and soft buns. Their convenience isn’t your game anymore. Give them up for Lent. Join a group that offers a 12 step program. Go full on cold turkey. Good on you. But, be done with them. Because food shouldn’t be drive through fast. Especially now when it can be 20 minutes to dinner and it’s the best damn fried chicken sandwich you will ever eat. These fried chicken sandwiches are so good they take their quick stop buddy out with a surprise knuckle punch to the chin. The fresh bun, the perfect zest of flavors, the crunch before the juicy chicken. And by the time you get to eat it nothing will even be soggy.
Fast food is a thing of the past. Here’s to real food.
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I am all about the extreme sandwiches here on Girl Carnivore. Hungry? Try these out!
- 1 ½ teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 12 oz boneless, skinless, chicken breasts trimmed of any fat, cut in half crosswise, and pounded to ½" thin
- 1 ½ cup flour
- 1 teaspoon baking powder
- 3 tablespoon water
- 2 large egg whites lightly beaten
- 2 quarts vegetable oil or peanut oil
- 4 sandwich rolls
- thinly shredded lettuce pickles, and mayo for serving
- Combine the salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in a small jar. Season the chicken with all but 1 tablespoon of the spice mix.
- Prep a baking rack with aluminum foil. Place a wire rack over foil.
- Whisk the flour, baking powder, and remaining 1 tbs spice mix in a large shallow bowl.
- Whisk the egg whites in another large shallow bowl.
- Add the water to the flour mixture and, using fingers, mix until there are shaggy pieces and it has dissolved.
- Dip the chicken in the egg whites, allowing excess to drain off, then dredge the chicken in the flour mixture, patting for a nice coating. Transfer to the wire rack. Repeat until all pieces are prepped.
- Place in fridge for 30 minutes up to 1 hour.
- Meanwhile, pour the oil, 1 ½ inches deep, into a large heavy pot or Dutch oven (with high sides). Heat to 325 to 350.
- When ready, carefully place each piece of chicken in the pot, stirring to avoid stickage.
- Fry for about 4 to 5 minutes, flipping once halfway through (chicken should temp 160 degrees F).
- Transfer to a wire rack to drain and cool before serving on rolls with mayo, shredded lettuce, and a pickle.