FRIED CHICKEN SANDWICH RECIPES

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Steps:

• Lightly pound the chicken until it’s ½" (1-cm) thick. Cut the breasts in half crosswise. Combine the buttermilk and salt in a large bowl and add the chicken. Marinate for 1 hour or overnight.If you’d like to make the pickles, slice the tomato into ¹/8" (3-mm) thick half-moons. Combine with the remaining pickle ingredients and refrigerate until ready to use.For the sauce, combine the mayonnaise and rub and refrigerate until ready to use.Combine the breading ingredients in a medium bowl, adding the buttermilk last. Working with 1 piece of chicken at a time, transfer the marinated chicken into the flour mixture, and press, so the breading forms a thick crust.Heat the oil in the Enameled Cast Iron Skillet over medium heat until the oil reaches 350°F (180°C) (see cook’s tip).Use an oven mitt and tongs to carefully transfer the chicken to the hot oil. Fry, covered, for 5 minutes. Remove the lid. Carefully flip each piece of chicken. Continue to fry, uncovered, for 5–6 minutes, or until the chicken is crispy and golden brown and the temperature is 165°F (74°C). Transfer the chicken from the oil to a baking rack to cool slightly.To assemble the sandwiches, spread the sauce onto both halves of the buns. Add a couple of pickled green tomatoes and place the chicken on top.