A Crispy Chicken Sandwich to blow all fast food cravings out of the water! Crispy, crunchy chicken cutlets in between a soft bun with toppings piled high! Serve with honey mustard or Chick-Fil-A Sauce for a sweet and savory combo!
If you are a beginner in the frying arena, this sandwich is a great place to start. Rather than frying bone-in chicken pieces of all shapes and sizes, we will be working solely with chicken cutlets. This requires far less time and attention than the aforementioned and is simple enough to get right on the very first try.
OIL TEMPERATURE FOR FRYING CHICKEN
An important step that deserves a great deal of emphasis is to ensure that your oil is the right temperature. Ideally, you would have a candy thermometer, which is a sure-fire indication that your oil is exactly where it needs to be, between 365-375°.
However, if you haven’t yet made this purchase, there are other ways to confirm you’re on the right track. If you sprinkle in a bit of flour into the heated grease and it sizzles up right off-the-bat, you’re likely good to go. However, if it sizzles up, blackens and puts off an unpleasant odor, I think it’s safe to say you need to crank down the heat. Now, if you add a sprinkle of flour and you hear…crickets, no sizzle, nada — it’s time to turn the heat up.
A Crispy Chicken Sandwich to blow all fast food cravings out of the water! Crispy, crunchy chicken cutlets in between a soft bun with toppings piled high!
- 2 cups canola oil
- 1 pound chicken cutlets
- 2 teaspoons TAK Seasoning
- 2 teaspoon Kosher salt, separated
- 1 teaspoon black pepper, separated
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 cup all-purpose flour separated
- ¾ cup milk
- 2 eggs
- 3 dashes hot sauce
- 1 teaspoon dry mustard
- ½ teaspoon paprika
- 4 Hamburger Buns
- Finely chopped lettuce
- Honey Mustard or Mayonnaise
- Thick-cut pickles
- Sliced Tomatoes
In a large skillet or Dutch oven, heat oil over medium-high heat.
Pat chicken breasts dry with a paper towel, sprinkle with 1 teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon onion powder. Rub to adhere and set aside. Have ready a large rimmed baking sheet, lined with paper towels and a cooling rack fitted atop.
Set up dredging stations using three rimmed dishes or trays, and placing them side-by-side. Add 1 cup of flour to the first tray. Whisk together milk, egg, and hot sauce and add to the second tray. Mix together 1 cup of flour, 1 teaspoon salt, 1 teaspoon dry mustard, ½ teaspoon paprika and ½ teaspoon black pepper in the third tray.
Dredge the chicken in the plain flour, then the egg mixture and then in the seasoned flour. Transfer back to the egg mixture and dredge in the seasoned flour once more.
Fry in the oil for 3-4 minutes on the first side, flip and fry 2-3 minutes more, or until the chicken is golden brown and is properly cooked through. Take care not to overcrowd the skillet. Set aside to cool on the rack and repeat with remaining cutlets.
Assemble the sandwiches with desired toppings, serve and enjoy.