This Fried Chicken Sandwich Recipe Is Dangerously Good

We're showing you the secret to a fried chicken sandwich so crispy and juicy, it feels like it should be illegal. To make it even better, we're pairing it with a rich and spicy buffalo mac and cheese that takes the whole meal to another level. #friedchicken #chickenburger #recipe #cooking #food #dinner #sandwich #chicken 📌 Full recipe below ⬇️ ⭐️ Printable recipe here: https://afoodloverskitchen.com/crispy-chicken-sandwich-recipe/ 📌 Don’t forget to like and subscribe if you want more easy dinner ideas! Check out the ChangBERT Induction Cooktop we featured here: https://www.amazon.com/ChangBERT-Induction-Certified-Commercial-Countertop/dp/B0DDKS56SB?maas=maas_adg_8EE27BF61C933D289F49FE0452F4B5BA_afap_abs&ref_=aa_maas&tag=maas 💻 Our Website: https://afoodloverskitchen.com/dinner-and-a-side/ 📹 Our Tik Tok: @dinnerandaside ⭐️TOOLS USED IN OUR KITCHENS (affiliate): ➡️ My favorite cast iron skillet: https://amzn.to/3HqL8JN ➡️ My favorite stainless steel pan: https://amzn.to/45mPVUw ➡️ Ninja mini chopper: https://amzn.to/45w0KE1 ➡️ Air fryer (Ninja Max XL): https://amzn.to/3UksMNq ➡️ Knife set: https://amzn.to/46V2IOf ➡️ Cast iron grill pan: https://amzn.to/3UksMNq ➡️ Ninja Outdoor Woodfire Grill: https://amzn.to/40Yr08r I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you purchase through my links, I may earn a small commission at no additional cost to you. RECIPE For the brine: 4 small chicken breasts 1/4 cup buttermilk 1/4 cup pickle juice For the batter: 2/3 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon garlic powder 2 large eggs 1/2 cup sparkling water For the seasoned flour: 2 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 1/2 teaspoons pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons paprika 1 1/2 teaspoons dry mustard 3/4 teaspoon black pepper For the sandwiches: Oil for frying 4 brioche buns toasted Mayonnaise pickles, shredded lettuce For the mac & cheese: 8 ounces short pasta such as cavatappi, elbows, cellentani, rotini 1/2 cup Frank’s RedHot sauce 3 tablespoons butter divided 2 tablespoons flour 2 cups milk warmed salt and black pepper to taste 6 ounces white cheddar cheese shredded 4 ounces Monterey Jack cheese shredded 1/2 cup panko bread crumbs 1 clove garlic minced 1/4 cup blue cheese crumbled 1/2 tablespoon extra-virgin olive oil For the chicken sandwich: Pound the chicken breasts, if necessary to even out the thickness. Combine the chicken and buttermilk in a large bowl or plastic bag. Cover and refrigerate for 1 hour or up to overnight. Combine the flour, salt, and garlic powder in a large bowl. Whisk in the eggs and the sparkling water, a little at a time, until a smooth batter forms. Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and black pepper in another large bowl. Stir in a little of the batter, until the mixture resembles coarse sand. Pour frying oil into a large skillet (about 1 1/2” of oil) and heat to between 325-375°F(165-190°C). Remove the chicken breasts from the brine. Coat them in batter, then in seasoned flour. Fry the chicken until it reaches an internal temperature of 165°F(75°C). Monitor the temp of the oil so it does not exceed 375°F(190°C), or the chicken might burn. Place the cooked chicken on a rack to rest for 5-10 minutes. Toast and dress the buns with mayonnaise, pickles and lettuce. Place on the fried chicken. For the mac & cheese: Bring a pot of salted water to boil. Add the pasta and cook until just shy of al dente – a few minutes short of the box instructions (it will continue to cook in the oven). Drain and set aside. In a small saucepan, heat the hot sauce and 1 tablespoon butter. Whisk together and set aside. Preheat the oven to 400°F(200°C). Put the pot you used for the pasta over medium heat, melt the remaining 2 tablespoons butter in there. Add the flour and whisk until smooth. Cook for one minute. Pour in the warm milk a little at a time, whisking constantly, until it’s all been incorporated. Cook for about 8 minutes on medium heat until thickened. Do not allow it to boil. Remove from the heat and stir in the shredded cheeses, a little at a time until smooth. Add the pasta to the pot and stir to coat. Then transfer to a baking dish. Drizzle on 1/2 of the buffalo sauce. In a small bowl, combine 1/2 of the panko, garlic and blue cheese. Mix it until it’s crumbly. Pour in the remaining buffalo sauce and stir just until combined. Evenly distribute the mixture over the top of the mac and cheese. In that same bowl, mix the rest of the panko with olive oil and mix to combine. Distribute that over the top of the dish. Bake for 20 to 25 minutes until golden brown. Remove from the oven and let it rest for 10 minutes before serving.