FRIED CHICKEN SANDWICH RECIPE WITHOUT BUTTERMILK RECIPES

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BEST-EVER FRIED CHICKEN SANDWICHES RECIPE | ALLRECIPES



Best-Ever Fried Chicken Sandwiches Recipe | Allrecipes image

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Provided by Olivia D'Angelo

Categories     Meat and Poultry    Chicken    Breast

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 sandwiches

Number Of Ingredients 9

1?½ cups all-purpose flour, divided
1 egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2 chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4 potato rolls
16 dill pickle chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour in a small bowl.
  • Beat egg in a shallow bowl with a fork.
  • Place 1 cup flour in a bowl; mix in ranch dressing.
  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.
  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Nutrition Facts : Calories 654.9 calories, CarbohydrateContent 63.7 g, CholesterolContent 91.5 mg, FatContent 34.1 g, FiberContent 2.5 g, ProteinContent 22.7 g, SaturatedFatContent 5.3 g, SodiumContent 1651.6 mg, SugarContent 1.3 g

COPYCAT FRIED CHICKEN SANDWICH RECIPE: HOW TO MAKE IT



Copycat Fried Chicken Sandwich Recipe: How to Make It image

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 12

3 boneless skinless chicken breast halves (6 ounces each)
3/4 cup buttermilk
2 teaspoons hot pepper sauce
2 large eggs, beaten
2 cups all-purpose flour
1 tablespoon plus 1 teaspoon garlic powder
1 tablespoon each onion powder and paprika
2 teaspoons pepper
1 teaspoon salt
1/3 cup canola oil
6 brioche hamburger buns, split
Optional: Shredded lettuce, sliced tomatoes, pickle slices, onion slices, mayonnaise

Steps:

  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Nutrition Facts : Calories 384 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 777mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 26g protein.

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COPYCAT FRIED CHICKEN SANDWICH RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 35 minutes
Category Lunch
Cuisine North America, Southern
Calories 384 calories per serving
  • Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.
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