Everybody seems to be going crazy for chicken sandwiches these days. But can you blame them? Chicken sandwiches are delicious. My Double-Battered Crispy Chicken Sandwich became an immediate family favorite. I had to fry extra chicken for The Hubs to eat as tenders just to keep him out of the kitchen. It’s that good. Enough talking about it. Let’s get cooking.
Double-Battered Crispy Chicken Sandwich
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate
Ingredients
- 2 large boneless, skinless chicken breasts
- kosher salt
- ground black pepper
- 1 teaspoon of garlic powder
- 1/2 teaspoon of cayenne pepper
- 1/2 cup of hot sauce
- 2 large eggs
- 1/2 cup of half-and-half
- flour (for dredging)
- oil (for frying)
- 4 brioche buns
- 1 tablespoon of butter
- Hellman's Burger Sauce
- 8 homemade dill pickles
Instructions
- Preheat the oven to 350 degrees. While the oven is preheating, place the chicken breasts onto a cutting board. Split the chicken breasts horizontally so that you have four chicken breasts of similar size and thickness. Then, place the chicken breasts between saran wrap and use a meat mallet to gently tenderize each chicken breast.
- Transfer the chicken to a mixing bowl and season liberally with salt and pepper. Add in the garlic powder, cayenne pepper and hot sauce, work the seasonings into the chicken breasts, and set it aside.
- Now it's time to set up your dredging station. In a large bowl, whisk together the two eggs and heavy cream. Then, in a separate bowl, pour in 1 1/2 cups of all purpose flour. Set both items aside and bring the vegetable oil to a medium-high heat in a cast-iron dutch oven (preferred) or frying pan. (Note: If you don't have cast iron cookware, just use whatever you have. It will still get the job done.) Put enough vegetable oil so that you have approximately 1-inch of depth.
- While the vegetable oil is heating up, you are going to batter the chicken breasts. Dip the chicken breast into the egg mixture making sure you thoroughly coat both sides. Then roll the chicken breast in the flour making sure you thoroughly coat both sides. Repeat this step two times for each chicken breast, replenishing flour as needed. Place each chicken breast on a rack as you complete this process.
- Fry the chicken breasts in the hot oil. Do not turn until the first side is golden brown. Cooking time will vary based on the size of the chicken breast, but it should take 8-10 minutes per side.
- While the chicken is frying, prepare the brioche buns. Spread butter on the inside of each bun and toast the buns face up for 3-4 minutes. Remove the buns from the oven and spread Hellman's Burger Sauce on each the inside of each bun.
- Once the chicken breasts have finished frying, place them on a paper towel lined plate. This will help with the absorption of excess oil. Place one chicken breast on the bottom piece of each bun, top each breast with two homemade dill pickles (Head to my appetizers page for my dill pickle recipe), drizzle with extra sauce (if desired), cover with the top of the bun and enjoy.
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