Best 8 Ez Fried Chicken Sandwich Recipes

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Craving a tantalizing fried chicken sandwich bursting with flavor? Look no further! Embark on a culinary journey to discover the perfect recipe for an "ez fried chicken sandwich" that will satisfy your taste buds and leave you yearning for more. Whether you prefer crispy, golden-brown chicken coated in a secret blend of spices, or a juicy, tender chicken fillet smothered in a flavorful sauce, this article will guide you through the steps to create the ultimate fried chicken sandwich that will become a staple in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

BEST FRIED CHICKEN SANDWICHES RECIPE



Best Fried Chicken Sandwiches Recipe image

It really doesn't get much better than crispy and juicy fried chicken on a toasted bun with a smoky paprika sauce.

Provided by Becky Hardin

Categories     Main Course

Time 4h28m

Number Of Ingredients 15

4 boneless, skinless chicken thighs
½ cup buttermilk
1 teaspoon hot sauce
4 teaspoons kosher salt (divided (1 tablespoon + 1 teaspoon))
Canola oil (for frying)
1½ cups all-purpose flour
1 teaspoon freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
½ cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon hot sauce
4 brioche burger buns (toasted)
Bread and butter pickles
1 cup thinly sliced cabbage

Steps:

  • Add chicken, buttermilk, hot sauce, and 1 teaspoon kosher salt to a large resealable bag and refrigerate at least 4 hours or up to overnight.
  • Heat 1½ inches of canola oil in a dutch oven or large pot to 350°F.
  • In a wide bowl, combine the flour, remaining salt, pepper, garlic powder, and smoked paprika. Remove the chicken from the buttermilk marinade and dip each piece in the flour mixture until well coated.
  • Fry 2 pieces of chicken at a time until golden brown and cooked through, about 4 minutes per side. Rest the cooked chicken on paper towels to cool.
  • Make the sauce by combining all sauce ingredients in a small bowl.
  • Assemble sandwiches by spreading the open sides of the toasted buns with sauce. Top the bottom bun with fried chicken, pickles, cabbage, and the top bun.

Nutrition Facts : Calories 1014 kcal, Carbohydrate 79 g, Protein 38 g, Fat 61 g, SaturatedFat 17 g, Cholesterol 266 mg, Sodium 3094 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 sandwich, TransFat 0.1 g, UnsaturatedFat 33 g

BEST-EVER FRIED CHICKEN SANDWICHES



Best-Ever Fried Chicken Sandwiches image

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Provided by Olivia D'Angelo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 ½ cups all-purpose flour, divided
1 egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2 chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4 potato rolls
16 dill pickle chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour in a small bowl.
  • Beat egg in a shallow bowl with a fork.
  • Place 1 cup flour in a bowl; mix in ranch dressing.
  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.
  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breast halves
12 dill pickle slices, with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter, softened
6 sandwich buns

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
  • Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
  • Whisk eggs and milk together in another bowl.
  • Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
  • Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  • Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
  • Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
  • Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g

EZ FRIED CHICKEN SANDWICH



EZ Fried Chicken Sandwich image

Fast, easy chicken sandwiches.

Provided by Robert F. Gill

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
½ teaspoon ground paprika
½ teaspoon garlic powder
4 skinless, boneless chicken breasts
5 tablespoons vegetable oil, or as needed
1 large tomato, sliced
4 leaves romaine lettuce
4 whole wheat buns, toasted

Steps:

  • Mix flour, paprika, and garlic together in a shallow bowl. Coat chicken thoroughly with flour mixture.
  • Heat oil in a heavy skillet over medium heat. Working in batches, cook chicken in hot oil until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.
  • Layer chicken, tomato, and lettuce on whole wheat buns.

Nutrition Facts : Calories 532.8 calories, Carbohydrate 45.9 g, Cholesterol 69.2 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.4 g, SaturatedFat 3.9 g, Sodium 260.9 mg, Sugar 4.2 g

FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

These fried chicken sandwiches are great to eat either fresh and hot at home or on a picnic. Wrap them in foil and take them along on a joy ride in the car.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 4 sandwiches.

Number Of Ingredients 12

3/4 teaspoon cayenne
1 1/4 cups buttermilk
4 brioche or pretzel hamburger buns
1/3 cup pickle juice, plus 16 dill pickle slices
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken thighs
Vegetable oil, for frying
1 cup vegetable shortening
2 cups self-rising flour
1 1/2 teaspoons paprika
1 teaspoon dry mustard powder

Steps:

  • Combine the pickle juice, 1 tablespoon hot sauce and 1/2 teaspoon salt in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight. When ready to fry, remove the chicken from the marinade and pat dry. (Discard the marinade.)
  • Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-frying thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and set aside.
  • Whisk together the flour, paprika, mustard, cayenne, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
  • Whisk the remaining cup of buttermilk and 1 tablespoon hot sauce together in another large bowl.
  • Dip one of the chicken thighs in the buttermilk mixture and let the excess drip off. Add to the flour mixture, making sure to press the chicken into the flour to fully coat. Set on a plate. Repeat with as many chicken thighs as your pot can hold comfortably in one batch. (As the chicken sits, if you notice it getting soggy in any spots, then dredge it in the flour mixture again.)
  • Once the oil is at 350 F, being careful of the hot oil, slide the breaded chicken into the oil, turn off the heat and allow the temperature to drop all the way to 300 degrees F. When the temperature reaches 300 degrees F, turn the heat back on low and continue to fry, turning the chicken as needed for even browning, while adjusting the heat to maintain a temperature around 300 degrees F. Fry until the chicken is a deep golden brown with an internal temperature of about 170 degrees F, about 5 minutes. Remove to the lined baking sheet and sprinkle with a little salt. If you're working in batches, dredge the remaining chicken and increase the heat to 350 degrees F again and repeat the process.
  • Once all the chicken is fried, split the buns and toast in a toaster oven or broiler, cut-side up, until golden. Put 4 pickles on each bottom bun, add a piece of fried chicken and sandwich with the top buns. Serve hot or wrap in foil to transport.

FRIED CHICKEN SANDWICHES



Fried Chicken Sandwiches image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 sandwiches

Number Of Ingredients 23

2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 small skinless, boneless chicken breasts (6 ounces each)
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
6 potato hamburger buns, toasted, for serving
Buttermilk Herb Mayo, for serving (recipe follows)
6 Bibb lettuce leaves
Kosher dill pickles, such as Claussen, thinly sliced, for serving
1 cup good mayonnaise, such as Hellmann's
2 tablespoons buttermilk, shaken
1 teaspoon good white wine vinegar
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
  • When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
  • In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
  • Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
  • When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don't crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With a slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
  • To assemble, place the bottom of each bun on a plate, spread with some of the buttermilk herb mayo, then top with a lettuce leaf, 4 pickle slices, then a piece of chicken. Spread the underside of the top bun generously with more of the mayo and place on top of the chicken, mayo side down. Serve while the chicken is still warm.
  • Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Cover and refrigerate until ready to use.

BUTTERMILK-FRIED CHICKEN SANDWICH RECIPE BY TASTY



Buttermilk-Fried Chicken Sandwich Recipe by Tasty image

Here's what you need: buttermilk, salt, black pepper, cayenne pepper, boneless, skinless chicken thighs, plain greek yogurt, fresh dill, garlic powder, lemon juice, grated parmesan cheese, all-purpose flour, salt, black pepper, cayenne pepper, garlic powder, peanut or vegetable oil, softened butter, brioche burger buns, butter lettuce, tomatoes

Provided by Robert Broadfoot

Categories     Lunch

Yield 8 servings

Number Of Ingredients 20

2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless, skinless chicken thighs
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup grated parmesan cheese
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
peanut or vegetable oil, for frying
softened butter, for buns
8 brioche burger buns
1 head butter lettuce
2 tomatoes, sliced

Steps:

  • Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
  • Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
  • Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
  • Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
  • The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel-lined plate or wire rack.
  • Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
  • Enjoy!

Nutrition Facts : Calories 578 calories, Carbohydrate 77 grams, Fat 13 grams, Fiber 3 grams, Protein 34 grams, Sugar 13 grams

EASY FRIED CHICKEN



Easy Fried Chicken image

This is very easy yet crispy fried chicken, and I hope it will be liked by others as much as my family likes it.

Provided by Tuny

Time 20m

Yield 8

Number Of Ingredients 7

5 cups vegetable oil for frying, or as needed
½ cup cornstarch, or more as needed
2 pounds skinless, boneless chicken breast
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
  • Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
  • Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
  • Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 14.9 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 791.5 mg, Sugar 0.2 g

Tips:

  • Use buttermilk as the marinade. Buttermilk tenderizes the chicken and helps the breading adhere.
  • Make sure the chicken is well coated in breading before frying.
  • Fry the chicken in hot oil (350°F) until golden brown and crispy.
  • Drain the chicken on paper towels before serving.
  • Serve the chicken sandwich on a toasted bun with your favorite toppings.

Conclusion:

With these tips, you can make a delicious and easy fried chicken sandwich at home. This sandwich is perfect for a quick and easy lunch or dinner, and it's sure to be a hit with your family and friends. So next time you're looking for a tasty and satisfying meal, give this fried chicken sandwich a try. You won't be disappointed!

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