Quick Fried Chicken Sandwiches
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.
- smoked paprika - garlic powder - dried thyme - dried sage - cayenne pepper - chicken breasts - flour - baking powder - egg - vegetable oil - sandwich rolls
Combine the salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in a small jar.
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.
Place in fridge for 30 minutes up to 1 hour.
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