Fried Chicken Sandwich Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

Buttermilk: Used to marinate the chicken, making it tender and flavorful.

All-purpose flour: Coats the chicken to give it a crispy exterior when fried.

Salt: Enhances the flavor of the chicken.

Black pepper: Adds a bit of spice and depth to the seasoning.

Burger buns: The base of the sandwich, holding all the ingredients together.

Vegetable oil: Used for frying the chicken to a golden brown.

Lettuce: Adds a fresh, crunchy layer to the sandwich.

Tomato: Provides a juicy and tangy contrast to the fried chicken.

When marinating the chicken breasts in buttermilk, ensure they are fully submerged to allow even tenderization and flavor absorption. For an extra crispy coating, double-dredge the chicken by dipping it back into the buttermilk and then into the flour mixture again before frying.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Chicken thighs are juicier and have more flavor compared to chicken breasts.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide a similar tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch can create a crispier coating when frying.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• burger buns - Substitute with brioche buns: Brioche buns are richer and slightly sweeter, which can complement the savory fried chicken.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor to the fried chicken.

• lettuce - Substitute with spinach leaves: Spinach leaves provide a similar crunch and are more nutrient-dense.

• tomato - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that pairs well with fried chicken.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Wrap each piece of chicken individually in aluminum foil or plastic wrap to maintain its crispiness.
• Place the wrapped chicken in an airtight container or a resealable plastic bag. This helps to keep the chicken fresh and prevents it from absorbing other odors in the fridge.
• Store the burger buns separately in a resealable plastic bag or airtight container to keep them soft and fresh.
• Keep the lettuce and tomato slices in separate containers lined with paper towels to absorb excess moisture and keep them crisp.
• For freezing, place the individually wrapped chicken pieces on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the chicken pieces to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.
• Avoid microwaving the chicken as it can make the coating soggy. Instead, use an oven or toaster oven for best results.
• Assemble the sandwich with fresh lettuce and tomato slices just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the fried chicken on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes until the chicken is warmed through and crispy.

• If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the fried chicken on the rack. Heat for 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• For a microwave option, place the fried chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, then check and continue heating in 30-second intervals until warmed through.

• To reheat the burger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes. Alternatively, you can toast them lightly in a toaster or on a skillet over medium heat.

• For the lettuce and tomato, it's best to use fresh ones when assembling your reheated sandwich. However, if you must reheat them, do so very briefly in the microwave (10-15 seconds) to avoid wilting.

• If you have an air fryer, preheat it to 375°F (190°C). Place the fried chicken in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method helps maintain the crispiness of the chicken.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and place the fried chicken in the skillet. Cover with a lid and heat for about 3-4 minutes on each side until warmed through and crispy.

• Mixing bowl: Use this to combine the flour, salt, and pepper.

• Frying pan: This is essential for frying the chicken to a golden brown.

• Tongs: Handy for turning the chicken pieces while frying.

• Meat thermometer: Ensures the chicken is cooked through to the proper internal temperature.

• Paper towels: Use these to drain excess oil from the fried chicken.

• Knife: For slicing the tomatoes.

• Cutting board: Provides a surface for preparing the lettuce and tomatoes.

• Whisk: Helps to mix the flour, salt, and pepper evenly.

• Plate: To hold the dredged chicken before frying.

• Spatula: Useful for flipping the chicken in the frying pan.

• Measuring cups: For accurately measuring the buttermilk and flour.

• Bowl: To marinate the chicken in buttermilk.

Marinate in advance: Marinate the chicken breasts in buttermilk the night before to save time on the day of cooking.

Preheat the oil: Start heating the vegetable oil while you dredge the chicken to cut down on waiting time.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Prep veggies ahead: Slice the tomatoes and wash the lettuce in advance to streamline assembly.

Batch frying: Fry multiple pieces of chicken at once if your pan is large enough to save time.