Description
Loaded Fried Chicken Sandwich with Bacon and Cheddar
Ingredients:
For the fried chicken:
2 boneless, skinless chicken breasts
1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 large egg
1 cup buttermilk
Vegetable oil for frying
For the sandwich:
4 slices cheddar cheese
4 burger buns
4 slices cooked bacon
Lettuce and tomato slices (optional)
For the sauce:
1/4 cup mayonnaise
1 tablespoon sriracha sauce
(optional)
1 teaspoon honey
1 teaspoon lemon juice
Instructions:
Prepare the chicken:
Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
In a bowl, mix flour, garlic powder, paprika, cayenne, salt, and pepper.
In a separate bowl, whisk the egg and buttermilk together.
Dip the chicken in the egg mixture, then coat in the flour mixture, pressing to ensure an even coating.
Fry the chicken:
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken for 6-7 minutes per side, or until golden brown and cooked through. Remove from the oil and drain on a paper towel.
Make the sauce:
In a small bowl, combine mayonnaise, sriracha sauce, honey, and lemon juice. Stir to combine.
Assemble the sandwich:
Toast the burger buns lightly in a skillet or on the grill.
Place a slice of cheddar cheese on the fried chicken while it’s still hot, allowing it to melt.
Spread the sauce on the bottom bun, then add the cheesy fried chicken.
Top with crispy bacon, lettuce, and tomato slices if desired. Close the sandwich with the top bun.
This loaded fried chicken sandwich with crispy bacon and melty cheddar is perfect for satisfying your cravings for comfort food!
Step-by-Step Guide
Follow these detailed steps for perfect results. First, prepare your workstation with three shallow dishes: one for the seasoned flour, one for the buttermilk-egg wash, and an empty plate for the coated chicken. Use a meat mallet or a rolling pin to pound the chicken breasts to a 1/2-inch uniform thickness; this ensures even cooking. For the coating, dredge each breast in the flour, shake off excess, then fully submerge in the buttermilk mixture. Let excess drip off, then return to the flour for a second, final coat, pressing firmly to create a craggy, textured surface. This double-dredge is key for extra crunch.
To fry, use a deep, heavy-bottomed skillet or Dutch oven. The oil should be 1 inch deep and heated to 350°F (175°C). Use a cooking thermometer for accuracy. Carefully place the coated chicken in the hot oil, frying one or two pieces at a time to avoid crowding and temperature drop. Fry for 5-7 minutes per side until deeply golden and the internal temperature reaches 165°F (74°C).
Serving Suggestions
This hearty sandwich is a meal on its own, but pairing it correctly elevates the experience. Serve it with:
- Classic Sides: Crispy french fries, sweet potato fries, or onion rings.
- Lighter Options: A tangy coleslaw or a simple dill pickle spear to cut through the richness.
- Beverage Pairings: A cold lager, iced tea, or a creamy milkshake balances the spicy, savory flavors perfectly.
How-to Summary
Pound chicken to even thickness. Double-dredge in seasoned flour and buttermilk-egg wash. Fry at 350°F until golden and cooked through. Mix mayo, sriracha, honey, and lemon juice for sauce. Assemble toasted bun with sauce, cheesy chicken, bacon, and fresh toppings.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes. For a lighter version, place the breaded chicken on a wire rack over a baking sheet, spray with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
How can I make the chicken extra crispy? For maximum crunch, let the breaded chicken rest on a wire rack for 10 minutes before frying. This helps the coating set and adhere better.
What’s a good buttermilk substitute? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles.
Can I prepare the chicken ahead of time? You can bread the chicken and refrigerate it, uncovered, for up to 2 hours before frying. Do not bread it too far in advance or it will become soggy.
How do I store and reheat leftovers? Store components separately. Reheat chicken in an air fryer or oven at 375°F (190°C) for 5-10 minutes to restore crispiness. Avoid the microwave.
Common Mistakes to Avoid
- Overcrowding the Pan: Frying too many pieces at once lowers oil temperature, leading to greasy, soggy chicken.
- Skipping the Pound: Uneven chicken breasts cook unevenly, resulting in dry edges and undercooked centers.
- Not Testing Oil Temperature: Oil that’s too cool makes the coating oily; too hot burns it before the chicken cooks through. Use a thermometer.
- Using Cold Toppings: Adding cold cheese to hot chicken won’t melt it properly. Place the cheese on the chicken right after frying so residual heat melts it.
Conclusion
Mastering this loaded fried chicken sandwich is about technique: proper pounding, a double-dredge for crunch, and precise frying. The interplay of spicy sauce, melty cheddar, and crispy bacon creates an unforgettable comfort food experience. With this comprehensive guide, you’re equipped to avoid common pitfalls and customize it to your taste. Gather your ingredients, follow the steps, and get ready to enjoy a restaurant-quality sandwich made in your own kitchen.