We love fried chicken sandwiches and what better time than under quarantine, is there to make them at home? This is an easy recipe with simple ingredients you probably already have around the kitchen.
For this recipe we begin with a whole boneless skinless chicken breast. Next, we flatten them out a bit with a mallet / meat tenderizer (flatter than you’d think as the chicken easily plumps back up once it gets cooking). Go ahead and add some vertical cuts down the middle.
For the batter, grab some flour and add some of Adam McKenzie’s Garlic Junky rub to give it some down home flavor. Feel free to add pepper, salt, cayenne pepper or other seasonings to inject whatever flavor you crave.
Now, add some regular milk (your choice of milk), sour cream, and a squeeze of lemon.
Next, take that flattened chicken breast and dip it in the flour mixture. Be sure to shake off any excess. When dipping it make sure to coat it all over. Now, dip it in the milk and then return it to the flour mixture once more.
I say fry it, but baking works all the same. Here, our chicken is in a dutch oven with a little added canola oil on the bottom. Let that oil reach 350 degrees and let that chicken fry about 5 minutes per side. As always, cook that chicken to a food safe 165 degrees.
If frying a lot of chicken, place chicken as it is cooked on a wire rack in the oven or grill on a low temp to keep it warm.
To take these over the top, fill a bowl with Moore’s Creamy Ranch Buffalo and dunk that chicken in. PRO TIP: warm that sauce up before you start dunking.
Lastly, add that bad boy to a bun with a few pickles and it’s time to dive right in.
Buffalo Fried Chicken Sandwiches
- deep cast iron pan or pot
- 1 whole boneless, skinless chicken breast per person
- 1 cup buttermilk See note if you don’t have buttermilk
- 1 cup all purpose flour
- 4 tbsp salt-forward rub I used my Garlic Junky
- 2 cups vegetable oil
- 1 brioche bun per person
- 2 cups spicy buffalo sauce
- 3 spicy pickle slices per sandwich
- Begin by flattening the chicken breasts. Using a sharp knife, cut 3-4 vertical slits about ½ way deep in each chicken breast, going vertically along the longest side of the breast. Cut on the underside, leaving the top side smooth.
- Place each chicken breast between two pieces of wax or parchment paper. Place parchment paper on a wooden cutting board.
- Using a mallet, rolling pin or wine bottle, hit the chicken breast repeatedly to flatten out the meat. Flatten to about ½ an inch thick all over. The chicken will plump back up when cooked.
- In two bowls, prepare your dredge. In one bowl, put your buttermilk (or pseudo buttermilk- see note below). In the other, combine flour and rub. You want the flour mixture to be well-studded with seasoning.
- Preheat your grill to 450° and place a deep-sided cast iron pan on the grill. Get it very hot.
- Pour in vegetable oil and allow to heat until the oil reaches 350°.
- Dredge your chicken!
- Dip each flattened chicken breast first in the seasoned flour mixture.
- Shake off excess, and dunk fully in buttermilk.
- Shake off excess and return to flour mixture, coating well.
- Gently shake off excess, but leave lots of breading on the chicken and especially in the nooks and crannies.
- Transfer dredged chicken breasts to a wire rack. Repeat with each remaining breast.
- When oil is hot, cook chicken breasts, one at a time.
- Cook for about 5 minutes per side, until well browned. Flip and continue cooking.
- Chicken should reach 165° internal temperature.
- Remove from oil, return to a pan with a wire rack, and place in a warm oven to hold.
- Repeat frying steps for each chicken breast.
- When you’re cooking your last breast, put buffalo sauce in a small saucepan and begin to heat through.
- Toast your buns to your liking.
- Transfer heated sauce to a bowl large enough to accommodate the fried chicken.
- Using tongs, dunk fried chicken breast in heated sauce, coating well.
- Place on prepared, toasted buns. Top with pickle slices and top bun.
- You may need a fork and knife for this sandwich!