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Fried Chicken Sandwich with Spicy Aioli
Ingredients
Method
- Pour buttermilk over chicken breasts, turn to coat evenly, cover and set aside.
- Heat fry oil over medium-high heat in heavy-bottomed stockpot to 375 degrees F.
- Blend together in a bowl the flour, cornmeal, black pepper, paprika, cornstarch and salt till well mixed.
- Pull each piece of chicken from the buttermilk and dredge in the flour mixture, shaking off excess.
- Carefully place into the hot fry oil and fry about 2-3 minutes on each side. Make sure to maintain oil temperature while frying in batches.
- Remove chicken with a slotted spoon and set aside on paper towels to drain.
- Blend mayonnaise, hot sauce, garlic, and lemon juice well. Chill until use.
- Toast the buns in a toaster and spread the butter over the cut sides.
- Spread the top bun with spicy aioli, place chicken on the bottom bun and layer lettuce and pickles to your liking.
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It can pretty confidently be said that everyone who loves chicken has a version of fried chicken they keep closest to their hearts. Whether it was the fast food quick snack or the kind grandma used to make, fried chicken in American food culture goes deep into our earliest food memories. In this recipe I have paired the most simple frying method with a crispy lettuce and pickle garnish, topped with garlic mayonnaise with a kick!
My favorite buns to use with this sandwich are brioche buns. Buttery and airy, they are hearty enough that they stand up to the chicken breast, and light enough that you feel like you're not over-eating tons of bread! Of course, there is also the classic potato bun, which would work just as well here. As well as any grocery store hamburger bun, too, and if you're like me in the summer time with BBQs you will already have some hanging around.
I love the kick of spicy aioli, or garlic mayonnaise. Here I have written to add whatever hot sauce you like– simple Tabasco is great, or go for Sriracha for a real chili paste kick. I get wild into the spice and thinly slice fresh jalapeños to toss into my pickles before I garnish the sandwich. Proceed with caution! It is even fun to set up a “build your own” fried chicken sandwich bar, and let people make their sandwich dreams come true.
To begin the frying process, marinate the chicken breasts in the buttermilk for as much in advance as you can. They can even soak overnight if they are well-covered in the fridge. This helps tenderize the chicken and allows the tangy delicious buttermilk to impart some flavor. In any case if you only have a few minutes, that works too! Pour the buttermilk over chicken breasts, turn to coat evenly, cover and set aside.
Meanwhile, heat the canola or vegetable oil over medium-high heat in a heavy-bottomed stockpot to 375 degrees F. It must be this hot before you add any chicken or you risk the fry being soggy and not crisp. Blend together in a bowl the flour, cornmeal, black pepper, paprika, cornstarch and salt till well mixed.
Pull each piece of chicken from the buttermilk and dredge in the flour mixture, shaking off excess and making sure it is evenly coated with the flour mix. Carefully place into the hot fry oil and fry about 2-3 minutes on each side using tongs to rotate as needed (but ideally only once to flip it over!). Make sure to maintain this oil temperature while you fry everything in batches. Remove chicken with a slotted spoon and set aside on paper towels to drain.
For the spicy aioli, blend the mayonnaise, hot sauce, garlic, and lemon juice well.
Toast the buns in a toaster and spread the butter over the cut sides. Spread the top bun with spicy aioli, place chicken on the bottom bun and layer lettuce and pickles to your liking. Enjoy!
Fried Chicken Sandwich with Spicy Aioli
Ingredients
Method
- Pour buttermilk over chicken breasts, turn to coat evenly, cover and set aside.
- Heat fry oil over medium-high heat in heavy-bottomed stockpot to 375 degrees F.
- Blend together in a bowl the flour, cornmeal, black pepper, paprika, cornstarch and salt till well mixed.
- Pull each piece of chicken from the buttermilk and dredge in the flour mixture, shaking off excess.
- Carefully place into the hot fry oil and fry about 2-3 minutes on each side. Make sure to maintain oil temperature while frying in batches.
- Remove chicken with a slotted spoon and set aside on paper towels to drain.
- Blend mayonnaise, hot sauce, garlic, and lemon juice well. Chill until use.
- Toast the buns in a toaster and spread the butter over the cut sides.
- Spread the top bun with spicy aioli, place chicken on the bottom bun and layer lettuce and pickles to your liking.
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