How to Make a Fried Chicken Sandwich
September 17, 2018
4 min. read
Which came first: the chicken or the egg?
While we may not have the answer to this age-old question, we will be highlighting both the chicken and the egg over the next two weeks. This week, we share a step-by-step recipe for a classic buttermilk fried chicken sandwich on Martin’s Potato Rolls. Next week, we’ll share with you some creative egg-inspired recipes to really ramp up your culinary skills.
September is National Chicken Month. This popular protein is very versatile and also contains many health benefits. According to LiveStrong.com, a 4-ounce serving of skinless chicken breast provides 28g protein, as well as B vitamins, essential amino acids, and essential minerals. Chicken, particularly skinless white meat, is also relatively low in fat and calories. (Keep in mind, the preparation method will have an effect on this as well.)
Step-by-Step Recipe: Buttermilk Fried Chicken Sandwiches
While not the healthiest of preparation methods, fried chicken is one of the ultimate comfort foods, especially in the Southern United States. Celebrate National Chicken Month with this comforting classic on Martin’s Sandwich Potato Rolls.
Try it for yourself in this step-by-step recipe!
Preparation: Chop and Prep Ingredients
Measure out ingredients; chop cabbage; slice chicken in half crosswise, pound thin if desired; cook bacon. (View the recipe for the complete list of ingredients.)
Step #1: Marinade
In a plastic zip-top bag or glass bowl, mix together 1 tablespoon seasoning, buttermilk, and egg. Add chicken breasts, turning to coat, and marinate in refrigerator for 4-6 hours.
Step #2: Prepare Cole Slaw
In a large bowl, add shredded cabbage, carrots, mayonnaise, vinegar, sugar, and ¼ teaspoon salt; toss to combine. Cover and refrigerate until ready to use.
Step #3: Mix Dry Ingredients
In a shallow bowl, combine flour, cornstarch, baking powder, 2 teaspoons salt, and 1 tablespoon seasoning. This will be your dredge for the fried chicken.
Step #4: Fry Chicken
Heat peanut oil in a tall frying pan or deep fryer until temperature reaches 350 to 375 degrees Fahrenheit. Using tongs, shake excess marinade off the chicken pieces. Coat each piece in the dry flour mix. Carefully add to the hot oil. Fry for 5 minutes on one side, then 2-3 minutes on the other side until golden brown and crispy. Drain on a paper towel lined plate and sprinkle with a pinch of salt, to taste.
Step #5: Prepare Honey Dijonnaise
While chicken is resting, prepare honey dijonnaise: combine mayo, honey, and Dijon mustard.
Step #6: Build Sandwiches
Onto toasted buns, stack 1-2 pieces fried chicken (depending on the size), cheese, pickles, bacon, slaw and honey dijonnaise.
Find the full recipe at: https://potatorolls.com/recipes/buttermilk-fried-chicken-sandwiches
Fried Chicken Sandwich Variations
Once you have your basic fried chicken recipe down, you can also try the below recipe variations, with a few simple adjustments.
Buffalo Chicken Sliders:
For this variation, first slice the chicken breasts into smaller portions before marinating/frying. Then add some homemade buffalo sauce to the marinade to infuse the flavor before breading and deep-frying. Finish off with additional sauce and some pepper-jack cheese, and serve on Martin’s Party Potato Rolls.
Get the recipe at: https://potatorolls.com/recipes/crispy-buffalo-chicken-sliders
Nashville Hot Chicken Sandwiches:
Nashville Hot Sauce incorporates a sweet-heat element with the combination of Louisiana-style hot sauce, butter, cayenne, and brown sugar. As with the buffalo chicken variation, this Southern version mixes the hot sauce into the buttermilk mixture and uses it as a finishing touch at the end. This particular recipe uses chicken thighs instead of breasts and also includes a few additional steps during the dredging process to create an extra-crispy coating.
Serve on toasted Martin’s Potato Rolls alongside a creamy cole slaw similar to the one in our classic Buttermilk Fried Chicken Sandwich recipe above, to help cut the heat.
Get the recipe at: https://www.marthastewart.com/1519863/nashville-style-hot-chicken-sandwich
Korean Fried Chicken Sandwiches:
This variation from blogger Chris, of Shared Appetite, takes on an Asian twist by coating the classic buttermilk fried chicken with a spicy Korean chili paste, then topping with Kimchi Slaw, Gochujang Aioli, and avocado, and serving on Martin’s Big Marty’s Rolls.
Get the recipe at: https://sharedappetite.com/game-day/korean-fried-chicken-sandwiches
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More Chicken Recipes
Celebrate this versatile protein all month long with an assortment of other recipes, from pulled chicken salad sandwiches, to grilled burgers and kebabs, to baked casseroles. Browse our recipe gallery below or head to potatorolls.com/recipes for our full list of chicken and poultry recipes.
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