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Potato chips are placed next to a chicken sandwich.
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5 from 1 vote

Fried Chicken Sandwiches

Biting into one of these Fried Chicken Sandwiches is the most savory, satisfying fried chicken experiences EVER!
Prep Time35 minutes
Cook Time15 minutes
Total Time50 minutes
Servings: 6 sandwiches
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ¾ cups (219 g) all-purpose flour
  • 1 teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 ounces (340 ml) beer
  • 2 pounds (907 g) thin chicken cutlets or boneless chicken breasts
  • Canola or peanut oil for frying

For the slaw

  • 5 ounce (142 g) container plain Greek yogurt about ½ cup
  • 2 tablespoons Dijon mustard
  • ½ cup (118 ml) white wine vinegar
  • Zest from one lime
  • Salt and pepper to taste
  • 14 ounce (397 g) bag coleslaw mix

Instructions

  • In a large bowl whisk together flour, cayenne, garlic powder, salt, pepper and beer. Mixture should be thick but pourable. Let mixture rest for 20 minutes.
    1 ¾ cups all-purpose flour, 1 teaspoon cayenne pepper, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper, 12 ounces beer
  • If using whole chicken breasts, carefully slice each breast in half horizontally. If necessary, pound to an even thickness. The more uniform the chicken cutlets, the more evenly they will fry. The thinner the chicken cutlets, the quicker they will fry.
    2 pounds thin chicken cutlets or boneless chicken breasts
  • Heat about ¾ inch of oil in a heavy bottomed skillet to 325 °F (163 °C).
    Canola or peanut oil for frying
  • 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 over crowd the pan. Fry in batches if necessary.
    raw chicken breast being dipped into batter in a metal bowl
  • Fry for 12-15 minutes, turning once until chicken is cooked through. Transfer to a baking sheet lined with a cooling rack to allow excess oil to drip off.
    fried chicken breast in bubbling hot oil in a cast iron skillet
  • To prepare the slaw, whisk together Greek yogurt, mustard, white wine vinegar, lime zest, salt and pepper. Stir in coleslaw mix.
    5 ounce container plain Greek yogurt, 2 tablespoons Dijon mustard, ½ cup white wine vinegar, Zest from one lime, Salt and pepper, 14 ounce bag coleslaw mix
    greek yogurt, lime zest, white vinegar, and dijon mustard in a light blue bowl with a metal spoon next to coleslaw mix
  • Serve on your favorite bun topped with a scoop of coleslaw.

Nutrition

Serving: 1 sandwich | Calories: 369 kcal | Carbohydrates: 35 g | Protein: 40 g | Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 645 mg | Potassium: 786 mg | Fiber: 3 g | Sugar: 3 g

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