Name: Chicken Sandwich
Yield: 4
Ingredients: 2 bone; 1/2 cup dill pickle juice; 2 eggs; 1/4 cup milk; 1 cup flour; 2 Tbsp powdered sugar; 1 tsp paprika; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp garlic powder; 1/2 tsp celery salt; 1 cup peanut oil (for frying); 4 hamburger buns; pickle slices (if desired)

Chicken Sandwich

Easy fried chicken sandwich.

Servings

Ingredients

2 bone
1/2 cup dill pickle juice
2 eggs
1/4 cup milk
1 cup flour
2 Tbsp powdered sugar
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp celery salt
1 cup peanut oil for frying
4 hamburger buns
pickle slices if desired

Servings

Ingredients

2 bone
1/2 cup dill pickle juice
2 eggs
1/4 cup milk
1 cup flour
2 Tbsp powdered sugar
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp celery salt
1 cup peanut oil for frying
4 hamburger buns
pickle slices if desired

Instructions

Put chicken in zippered bag and pound gently with a flat side of a mallet until 1/2" thick. Cut each breast into 2 equal pieces. Marinate chicken in the pickle juice for about an hour.
Beat together egg and milk in a bowl. Mix together the flour, sugar and spices in another bowl.
Heat the oil in a skillet to about 350. Dip each chicken piece into the egg, covering both sides, then coat in flour on each side. Fry each chicken piece for 2 minutes on each side, or until golden a cooked through. Place on paper towels to absorb any excess oil. Serve on buns with pickle slices. Enjoy!

Recipe Notes

Recipe adapted from Centsless Deals

Fried Chicken and Biscuit Sandwich

Fried chicken and biscuits with honey butter, what's not to like?

Servings

Ingredients

4 1/2 cups flour plus additional for working surface, divided
1 Tbsp baking powder
1 Tbsp sugar
3 tsp salt divided
1/2 tsp baking soda
1 stick butter chilled and cut into thin slices
2 1/2 cups buttermilk divided
8 cups peanut oil
6 bone in chicken thighs
1 lemon zested, and juiced
6 Tbsp butter softened
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 tsp pepper
1 tsp paprika
1/4 tsp cayenne
2 Tbsp honey
pickle slices if desired

Servings

Ingredients

4 1/2 cups flour plus additional for working surface, divided
1 Tbsp baking powder
1 Tbsp sugar
3 tsp salt divided
1/2 tsp baking soda
1 stick butter chilled and cut into thin slices
2 1/2 cups buttermilk divided
8 cups peanut oil
6 bone in chicken thighs
1 lemon zested, and juiced
6 Tbsp butter softened
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 tsp pepper
1 tsp paprika
1/4 tsp cayenne
2 Tbsp honey
pickle slices if desired

Instructions

For the biscuits: Adjust oven rack to middle position and preheat oven to 425F. Line rimmed baking sheet with parchment paper. Whisk together 3 cups flour, baking powder, sugar, 1 1/2 tsp salt, and baking soda in a large mixing bowl. Add 1 stick chilled butter to bowl, and using 2 dinner knives cut into dry ingredients until mixture resembles coarse meal.
Add 11/2 cups buttermilk and stir with wooden spoon until combined. If mixture looks dry , add more buttermilk, 1 Tbsp at a time until mixture comes together.
Lightly flour a work surface and stamp out 6 biscuits. Arrange them 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12-15 minutes. Transfer to a cooling rack.
For the fried chicken: Heat oil in a Dutch oven or large skillet with tall sides to 350F. With a sharp deboning knife, debone the chicken thighs.
Combine 1 cup buttermilk, 1 1/2 tsp salt, 2 tsp lemon zest, and 2 tsp lemon juice in a medium bowl. Whisk together 1 1/2 cup flour, garlic powder, onion powder, pepper, paprika, and cayenne in a large plate.
One piece at a time dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer to another plate. Cook chicken in 2 batches, turning occasionally, until crisp and deep golden and an instant thermometer inserted into the thickest part registers at least 165F. Transfer fried chicken to a paper towel lined plate.
For the honey butter and assembly: Stir 6 Tbsp softened butter, honey, and 1/4 tsp salt in a small bowl with a fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on halves, then top with pickle sliced if using and biscuit top. Serve immediately. Enjoy!