Description
Crispy Cheddar Fried Chicken Sandwich
Ingredients:
For the Fried Chicken:
2 boneless, skinless chicken breasts
1 cup buttermilk
1 tablespoon hot sauce
(optional for extra heat)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil for frying
For the Sandwich:
2 soft pretzel burger buns
2 slices cheddar cheese
Lettuce, shredded
Mayonnaise
Hot sauce (optional)
Chopped scallions for garnish
Instructions:
Prepare the Chicken:
In a bowl, combine the buttermilk and hot sauce. Place the chicken breasts in the buttermilk mixture and marinate for at least 30 minutes (or up to overnight in the fridge).
Bread the Chicken:
In another bowl, mix together the flour, paprika, garlic powder, salt, and black pepper.
Dredge each chicken breast in the seasoned flour, pressing lightly to ensure it’s fully coated.
Fry the Chicken:
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
Carefully place the chicken breasts in the hot oil and fry for about 6-8 minutes on each side or until golden brown and cooked through (internal temperature should be 165°F or 75°C).
Remove from the oil and drain on a paper towel.
Assemble the Sandwich:
Toast the pretzel buns lightly.
Spread mayonnaise on the bottom bun and drizzle hot sauce on top of the fried chicken breast (optional).
Add a slice of cheddar cheese on top of the fried chicken and let it melt slightly.
Add a generous layer of shredded lettuce and sprinkle with chopped scallions.
Serve:
Top with the other half of the bun and enjoy your crispy, cheesy fried chicken sandwich!
This crispy fried chicken sandwich with melty cheddar and a kick of hot sauce is a guaranteed crowd-pleaser! Enjoy!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure your chicken breasts are of even thickness by placing them between plastic wrap and gently pounding them to about 1/2-inch thick. This guarantees even cooking. For the marinade, the buttermilk’s acidity tenderizes the chicken, so don’t skip the minimum 30 minutes. When breading, use one hand for the wet marinade and the other for the dry flour to avoid clumpy fingers. After the first dredge, let the chicken rest on a wire rack for 5 minutes before frying. This helps the coating adhere. Use a deep-fry thermometer to maintain the oil at a steady 350°F. Fry in batches to prevent the oil temperature from dropping, which leads to greasy chicken.
Serving Suggestions
This hearty sandwich is a meal on its own, but it pairs wonderfully with classic sides. Serve it with a crisp dill pickle spear and a mound of seasoned waffle fries or onion rings. For a lighter option, a simple vinegar-based coleslaw or a tangy cucumber salad cuts through the richness. A cold beer, creamy milkshake, or sparkling lemonade are perfect beverage pairings.
How-to Summary
To summarize the key process: Pound chicken to even thickness, marinate in buttermilk, dredge in seasoned flour, fry at 350°F until golden and internal temperature reaches 165°F, then assemble on a toasted pretzel bun with cheddar, lettuce, mayo, and optional hot sauce.
Frequently Asked Questions
Can I bake the chicken instead of frying?
Yes, for a lighter version. Place breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 400°F for 20-25 minutes, flipping halfway, until cooked through.
What can I use instead of buttermilk?
Make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
How do I store and reheat leftovers?
Store components separately. Reheat chicken in an air fryer or oven at 375°F for 5-10 minutes to restore crispiness. Avoid the microwave, which makes it soggy.
Can I use a different cheese?
Absolutely. Pepper jack adds more heat, Swiss offers a nutty flavor, or American cheese provides ultimate meltiness.
Why is my breading falling off?
This usually happens if the oil isn’t hot enough or if you didn’t press the flour coating firmly. Ensure your oil is at 350°F and press the flour onto the chicken well during the dredging step.
Common Mistakes to Avoid
- Frying at the wrong temperature: Oil that’s too cool makes chicken greasy; too hot burns the coating before the inside cooks.
- Overcrowding the pan: This drastically lowers oil temperature. Fry in batches.
- Skipping the rest after breading: Letting the coated chicken sit briefly helps the coating set and stick better.
- Using cold cheese on hot chicken: Place the cheese slice on the hot chicken right after frying so it melts properly.
- Not toasting the bun: A toasted bun stands up to the juicy chicken and prevents sogginess.
Conclusion
Mastering this Crispy Cheddar Fried Chicken Sandwich is about technique: proper marinating, careful breading, and precise frying. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality sandwich at home that is irresistibly crunchy, juicy, and flavorful. It’s a satisfying project that yields a truly delicious reward.