Crispy Chicken Sandwich
Difficulty – Intermediate
Time to Prepare – 13 hours total (1 hour active, 12 hours inactive)
Featured Seasoning – Bird Blend
Servings – 4
Sam
The perfect chicken sandwich starts with one easy step the night before.
This recipe will give your chicken the perfect, flavorful crispy coating on the outside and a moist bite on the inside. We've rounded out the sandwich with some classic toppings and a tangy honey mustard sauce for a leveled up version of a fast food favorite.
Ingredients
Chicken Sandwich-
2 chicken breasts, butterflied to make 4 portions
1 1/2 cups buttermilk
1/4 + 1/3 cup Spiva Cooking Bird Blend
1 cup all purpose flour
4 sandwich buns
Toppings of choice (we used lettuce, tomato, and pickles)
Honey Mustard Sauce-
1 Tblsp coarse ground mustard
1 Tblsp dijon mustard
1 Tblsp apple cider vinegar
2 Tblsp honey
1/2 tsp Spiva Cooking Spud Rub
Procedure
- About 12 hours before proceeding with recipe, whisk the buttermilk and 1/4 cup Bird Blend seasoning together in a medium sized bowl.
- Place the portioned chicken breasts in the buttermilk mixture and allow to soak for at least 12 hours.
- The next day, fill a cast iron or heavy-bottomed pot with vegetable oil enough to cover the chicken once submerged. Begin slowly bringing up to 350 degrees F on a medium low heat while you prepare the remaining sandwich components.
- Whisk all of the honey mustard sauce ingredients together in a small bowl and set aside.
- Butter the insides of the bun and toast in the oven until crispy.
- Mix the flour and 1/3 cup Bird Blend Seasoning in a medium sized bowl.
- Remove the chicken portions from the buttermilk soak and quickly drop in the seasoned flour mixture. Allow each side to become thickly coated.
- Once the oil has come up to temperature, carefully place dredged chicken in the pot and immediately increase the burner heat slightly to account for the temperature drop that will happen from the chicken.
- Carefully monitor the oil temperature and color of the chicken as it fries. Depending on the type of pan and burner, you may need to adjust the heat as the chicken cooks. You may want to cook the chicken in 2 batches to avoid a drastic temperature fluctuation. Once you see the chicken is becoming golden brown on one side, flip it to continue cooking the other side.
- Fry the chicken until the internal temperature is 160-165 degrees F and the outer coating is golden brown and crispy.
- Remove the chicken from the pot onto a paper towel lined plate, and then assemble the sandwich with the chicken, desired toppings, and honey mustard sauce.