Fried Chicken Sandwich

Fried chicken sandwiches, salty potato chips, and beer – is there a better way to really kick back and relax? I don’t think so! This is my ideal weekend meal, when I like to really indulge and celebrate making it to the weekend!

The crunch of these fried chicken sandwiches is out of this world good. You absolutely can get restaurant-quality crunch at home! Deep frying is not as scary as it seems! Whether you’re making these beer-battered fried chicken sandwiches for your family, yourself and a friend, or a whole party, it’ll be a huge hit! The last review I got from a friend was “Wow, these are WAY better than the Popeye’s chicken sandwich.” Can’t say I disagree!!

Ingredients for Fried Chicken Sandwiches

For the beer battered chicken, you’ll need:

• Chicken – Can be thin chicken cutlets or boneless chicken breasts.
• Flour – Use plain all-purpose white flour for best results.
• Cayenne pepper – I just use a pinch so it doesn’t overpower the beer, but you can add a little more to make it spicier!
• Garlic powder – The way this powder adds even more depth to the beer is pretty amazing.
• Salt – Just a dash to taste!
• Pepper – Use freshly ground black pepper for best flavor.
• Beer – Use any beer you’d like! For a heavy beer taste, use a darker beer like the Modelo Negro pictured in my photos. For a lighter beer taste, use a yellow lager like Landshark.
• Oil – Use peanut or canola oil to fry the chicken.

The homemade slaw calls for:

• Greek yogurt – Use plain, unflavored greek yogurt.
• Dijon mustard – This can NOT be substituted for yellow mustard!
• White vinegar – This vinegar gives the slaw the perfect amount of tanginess without being too much.
• Lime – You just need the zest from the lime, not the juice.
• Salt and pepper – Just a sprinkle to taste.
• Coleslaw mix – A 14 ounce bag from the grocery store will do the trick!

What kind of bun is best for a beer battered fried chicken sandwich?

Personally, I love using potato buns or brioche buns! They’re perfectly soft and have a hint of sweetness and buttery goodness that balances with the savory beer-battered chicken perfectly.

However, you could also use a sesame hamburger bun or even a pretzel bun for your sandwich. Whatever your heart desires!

How to Make Fried Chicken Sandwiches

• Make the batter for the chicken. In a large bowl whisk together flour, cayenne, garlic powder, salt, pepper and beer. Mixture should be thick but pourable. Allow mixture to rest for 20 minutes.

• Halve the chicken breast or pound it. If you’re using a thick chicken breast, cut the breast in half and pound it to an even thickness.
• Heat the oil. Heat about ¾ inch of oil in a heavy bottomed skillet to 325 °F (163 °C).
• Fry the chicken. Dip chicken in beer batter mixture to fully coat and allow excess to drip off. Carefully place each battered piece into the skillet. Do not overcrowd the pan. Fry in batches if necessary. Fry for 12-15 minutes, turning once until chicken is cooked through. Allow to drain on a paper towel lined plate or a cooling rack over a baking sheet.

• Make the slaw. Whisk together Greek yogurt, mustard, white wine vinegar, lime zest, salt and pepper. Stir in coleslaw mix.
• Assemble the sandwiches. Place fried chicken onto one side of your favorite bun and put a heaping scoop of coleslaw on top. Cover with the top bun and enjoy!

Tips for Success

• Don’t overcrowd the skillet. Fry chicken in batches, if necessary, so it doesn’t bring down the heat of the oil and cause the batter to not crisp up. You don’t want a soggy fried chicken sandwich!
• Make sure the chicken is uniform in size and shape. This helps the chicken cook evenly.
• Use a candy or deep frying thermometer for accuracy. Clipping a candy or deep frying thermometer to the side of your skillet will allow you to keep an eye on the temperature of the oil and adjust as you cook.

Storage Instructions

These are best eaten immediately after frying! They don’t keep well so I don’t suggest storing it.

Serving Suggestions

Garlic fries dipped in a copycat sauce from your favorite chicken restaurant, your favorite chips (potato, zucchini, or taro to switch it up)…and don’t forget that pickle spear!