One of our favorites, when we do takeout for supper, is chicken sandwiches, so when I saw this Fried Chicken Sandwiches with Pickle Sauce recipe I decided to give it a try. The chicken is tender and juicy and the coating mix has just the right amount of crunch which reminded me a lot of KFC’s extra crispy coating.
I prepared the recipe as written and for me, it had just the right amount of seasoning, but if you like your chicken sandwiches a little on the hot side just increase the amount of cayenne pepper to taste.
The condiments are pretty much optional but I have included the recipe for a Dill Pickle Mayo sauce in case you decide you might want to use it; it makes a good addition to the Fried Chicken Sandwiches.
I topped these Fried Chicken Sandwiches with a slice of tomato, lettuce, along with the Dill Pickle Mayo sauce, and served seasoned fries on the side.
The next time you’re in the mood for a chicken sandwich takeout; try this Homemade Fried Chicken Sandwiches recipe instead – it’s very good. Adapted from Cook’s Country Magazine.
Homemade Fried Chicken Sandwiches with Dill Pickle Sauce
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme (I list this as optional because it is a dominant flavor – if you don’t care for it don’t use it.)
- 1/2 teaspoon dried sage
- 1/4 teaspoon cayenne pepper or to taste
- 2 boneless skinless chicken breasts (about 8 ounces each)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons cold water
- 2 large egg whites (lightly whisked)
- 4 Kaiser Rolls or large hamburger buns
- Preheat deep fryer to 375F.
- In a small bowl mix together the salt and pepper, cayenne pepper, garlic powder, sage, thyme, and paprika. Remove one tablespoon of the mixture and set aside.
- In a medium size, bowl whisks the egg whites until lightly beaten; set aside.
- In a wide bowl or pie dish mix together the all-purpose flour, baking powder, and the reserved tablespoon of seasoning.
- Drizzle the cold water over the top of the flour mixture and work it in with your hands until all the moisture has been absorbed; you will end up with a pea-like texture.
- Cut the chicken breast in half crosswise ending up with 4 pieces and then pound them down using a meat mallet to a thickness of about 1/2 inch.
- Using your hands rub the spices into the chicken. Dredge the chicken pieces in the egg whites one at a time, and then roll them into the flour mixture pressing to coat.
- Set the coated chicken pieces on a wire rack and refrigerate 30 minutes to an hour.
- While the chicken is resting prepare the Dill Pickle Sauce by mixing together in a small bowl 1/2 cup dill pickle chips finely chopped, 1/2 cup mayo, 1 teaspoon yellow mustard, and 1/2 teaspoon black pepper. Set aside in the refrigerator until needed.
- Deep fry the chicken until golden brown and to an internal temperature of 160F.
- Serve with buns and your choice of condiments topped with the Dill Pickle Sauce.
This would also make a good slider recipe. Just cut the chicken breasts into 4 pieces instead of 2.