Crispy Buttermilk Chicken Sandwich
By Joe
Source: Serious Eats — J. Kenji López-Alt, 5-Ingredient Fried Chicken Sandwiches.
A 5-ingredient fried chicken sandwiches recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Pour pickle juice out of pickle (3/4 cup) jar in a measuring cup. Reserve pickles. Season chicken well with salt and pepper. Put in a plastic zipper-lock bag. Tip in pickle juice. Close bag, pressing out as much air as possible. Chill plus let chicken soak in pickle juice for no less than 1 hour plus up to 12 hours. Remove chicken from bag and discard pickle juice when ready to fry. Pat chicken dry with paper towels. Tip buttermilk into a mid-sized bowl. Add flour and pepper to a second bowl (1 tablespoon). Move of buttermilk to bowl with (3 tablespoons) flour and work it in the flour with your fingertips. Move chicken to bowl using buttermilk plus turn to coat. Working using one piece after another, remove chicken from buttermilk, allowing excess to drip off. Tip in chicken to bowl using flour plus turn, lifting the flour upon top of it plus pressing it down firmly till a thick, rough layer of flour has stuck in order to the chicken. Move to a plate and repeat with leftover chicken pieces. Heat oil in one wok, deep cast iron skillet, or Dutch oven to 220°C (218°C) using one frying thermometer or an instant-read thermometer. With care lower chicken pieces in the hot oil; temperature will drop. Adjust flame in order to maintain a temperature of among 300 plus 175°C (150 and 177°C). Cook without moving till well browned on first side, around 2 minutes. Flip chicken with care using tongs plus a slotted spatula plus heat till second side is browned plus chicken is fully cooked, 2 to 3 minutes longer. Move to a paper towel–lined plate. Put bottom buns on a work surface plus top using a few pickles every. Top using fried chicken, followed by top buns. Eat at once.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for jar sliced pickles, such as Vlasic, with, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 2604 kcal |
| Protein | 34.9 g |
| Carbohydrate | 73 g |
| of which sugars | 7.7 g |
| of which free sugars | 0 g |
| Fat | 244.3 g |
| of which saturates | 19.6 g |
| Fibre | 2.5 g |
| Salt | 1.23 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
