This recipe delivers a crispy, flavorful fried chicken sandwich in just 20 minutes using pantry staples and requiring minimal cleanup. This method prioritizes speed and simplicity without sacrificing taste.
Place two boneless, skinless chicken thighs in a bowl. Add ½ cup (113g) of milk, 5g of salt, and a splash of vinegar. Mix to combine. The milk helps the flour dredge adhere to the chicken. While buttermilk is ideal, regular milk works perfectly well.
Meanwhile, heat peanut oil in a wok over medium heat. An inch or two of oil is sufficient. Saved oil from previous frying sessions can be used and topped off as needed.
In a separate bowl, combine 50g of all-purpose flour and 25g of cornstarch. Cornstarch, being pure starch, absorbs moisture without forming gluten, resulting in crispier chicken. If you don’t have cornstarch, using only flour is fine.
For the spices, add a generous amount of black pepper, smoked paprika, chili powder, garlic powder, oregano, and another pinch of salt to the flour mixture.
Pour a small amount of the milk mixture into the flour dredge and mix. This creates clumps that will crisp up beautifully when fried.
Transfer the chicken thighs to the flour mixture, pressing the flour onto the chicken to ensure a thorough coating. These craggy bits of flour will create the perfect crispy texture.
Check the oil temperature; it should be 375°F (190°C). A thermometer is crucial for consistent frying results. Carefully place the chicken into the hot oil.
While the chicken fries, clean the milk bowl, excess dredge, and work surfaces. Gather your sandwich ingredients: buns, toppings, and sauce. Cleaning as you go streamlines the process.
Fry the chicken for about 8 minutes, flipping once or twice for even browning. The chicken is done when it reaches an internal temperature of 155°F (68°C). Transfer the cooked chicken to a paper towel-lined wire rack to drain excess oil.
Crispy Fried Chicken on a Wire Rack
While the chicken rests, prepare your sandwich components. A simple sauce of two parts mustard, two parts mayonnaise, and one part hot sauce works well, but any preferred sauce can be used.
To assemble the sandwich, spread sauce on the bottom bun, add pickled onions, romaine lettuce, the fried chicken, more sauce, and the top bun.
Delicious Fried Chicken Sandwich
After frying, allow the peanut oil to cool completely in the wok. Strain the cooled oil through a paper towel-lined strainer into a container for reuse. This simple step saves money and reduces waste.
This entire process, from start to finish, should take around 20 minutes. The actual cooking time is minimal, with most of the time spent on preparation and cleanup.
The resulting sandwich is unbelievably crunchy, juicy, and flavorful. It’s a quick and easy meal that’s significantly better than fast food alternatives. The cleanup is also minimal, making this a perfect weeknight dinner option.
This recipe relies on basic techniques and readily available ingredients, making it accessible to everyone. There’s no need for overnight brines or complicated breading procedures. Just simple, delicious fried chicken.
