This video will show you how to make a fried chicken sandwich that's so good, you'll want to dance to the second line. Just make sure you have a second line umbrella.
This is a New Orleans favorite for sure!
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FRIED CHICKEN SANDWICH POPEYES VS THE SANDERS KITCHEN
INGREDIENTS FOR BATTER
1 Cup all-purpose flour
1 Tbsp. Granulated Garlic
2 Tbsp. Granulated Onion
1 Tbsp. Paprika
1 Tsp. Salt (optional) read the chef's notes
1 Tbsp. Black Pepper
Mix all this in a bowl and set aside.
INGREDIENTS FOR THE EGG WASH
½ Cup Whole Milk
2 Tbsp. Dijon Mustard
1 Large egg
2 Tbsp. Frank’s Red Hot Sauce
Mix all these ingredients and set aside.
INGREDIENTS FOR THE SPREAD
¼ Cup Mayonnaise
1 Tbsp. Frank’s Red Hot Sauce
Mix this in a small bowl and set aside.
You will also need:
1 chicken breast
Vegetable oil
Pickles
Romain Lettuce
Salt and Pepper
INSTRUCTIONS
Start by butterflying the chicken breast. Flatten each piece with a meat tenderizer.
Flatten the high side enough to make each piece equal thickness.
Slice the breast so the pieces will fit on a sandwich.
Season the chicken with salt and pepper first. Then dredge each piece in the seasoned flour.
Next, dredge each piece in the seasoned egg wash. Last, re-dredge in the seasoned flour once again.
Pour enough vegetable oil to cover the bottom of a large skillet. I prefer cast iron.
Heat to 350°F.
Fry the chicken until the meat is at least 165°F - 180°F.
Remove the chicken and allow to rest on some napkins or a metal rack. I use napkins for small servings.
Assemble your sandwich by coating each end of the bread with your special sauce.
Chicken on first, then pickles, romaine lettuce and the top bun. That’s it.
You be the judge. Is my chicken sandwich better than Popeyes? We think it is!
Chef’s Notes: Frank’s Hot sauce is a bit salty. You might want to omit the salt in the flour. Remember, you can always sprinkle on some salt at the end.