Fried Chicken Sandwiches
With just 5 minutes of frying—and a handful of our simple tricks—you’ll be eating homemade fried chicken sandwiches that blow the feathers off any fast-food version.
Why This Recipe Works
To create a sandwich with all the crunchy appeal of fried chicken, we needed to start with the right piece of meat; boneless breasts halved crosswise proved to be ideal. Baking powder in our craggy flour coating makes the crust on the chicken extra-crispy, and dipping the pieces in egg white first helps the coating adhere without tasting too eggy. Letting the breaded chicken sit for 30 minutes before frying helps the coating set up and enables the salty spice rub to season the meat throughout. A sturdy potato bun and a few simple toppings take this sandwich to the finish line.
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