Fried Chicken Sandwich with Extra Pickles Makes a Perfect Picnic
Fried chicken sandwiches are all the rage these days, especially in New York City where dedicated fried chicken sandwich shops are popping up everywhere.
It’s a nod to the south that the sandwich that I grew up on from S. Truett Cathy’s southern chain, Chick-fil-A is now a cutting-edge menu item from top chefs. Those of us who grew up in the southeast have know this culinary secret for decades or at least since the first Chick-fil-A fried-chicken sandwich was served in 1967.
The Atlanta-based company famously claims that they “didn’t invent the chicken, just the chicken sandwich.” There is no denying that it is a classic and crave-able combination: fried breast of chicken, sour pickles and a soft roll. Before I started making my own version of the sandwich it was always the first thing I would eat when I visited my hometown.
Years ago, I created my version of the fried chicken sandwich for one of my restaurants and called it the “chickwich.” It was my public homage to the sandwiches that I knew and loved from growing up eating Chick-fil-A. The company has now expanded and is even in New York, but I am so used to making my own version that I continue to make it myself. I brine the boneless skinless chicken breasts in an aromatic buttermilk brine to season the chicken and keep it juicy—we all know that boneless, skinless chicken breasts can dry out! The plump brined breasts are then dipped three times: in seasoned flour, an egg wash and finally crushed saltines to make the crust extra crispy.
It is easier than you think to make at home and it makes a perfect picnic. This is my interpretation of a Chick-Fil-A classic sandwich and it is important to note that it is not the authentic Chick-fil-A recipe. I have never been in their kitchen and don’t know what their secrets are! I am just a fan like so many of their customers.
If you have a large sauté pan or a griddle, a buttered and griddled bun is nice, but the bun is just fine without any prep besides removing it from the bag. The sliced pickles are the key and if you are like me, and you want those pickles in every bite, make sure to layer the entire top bun with pickles.
The pickles are the only condiment on this sandwich so they are very important. I like the flat—not ridged—dill-pickle slices that are tangy and sour but they are sometimes hard to find. If you can’t find them, the ridges are just fine. But you should layer your sandwich with your favorite sliced pickle—even if they are
Bread and Butter or sweet pickles because the pickle is the only “condiment” and you want to love whichever pickle you choose to accent the fried chicken.
If you are packing this for an al fresco dining experience, bring the three components in separate containers and assemble the sandwiches just before eating. Otherwise, you run the risk of a soggy sandwich.
Elizabeth’s Chickwich
4 small boneless, skinless chicken breasts, brined and patted dry (see recipe below)
2 large eggs + 2 Tablespoons milk, whisked
Chicken Rub (see recipe below)
2 cups self-rising flour
Seasoned Flour*, as needed
1 package saltines, pounded fine by hand to make uneven crumbs
Peanut oil, for frying
Buttermilk Brine:
Makes about 2 quarts
3 cups hot water
1 cup kosher salt
1 cup packed dark brown sugar
2 generous sprigs of fresh rosemary or 2 tablespoons dried rosemary, leaves
1 teaspoon whole black peppercorns
4 cups cold buttermilk
1 teaspoon Tabasco sauce or cayenne pepper
In a large saucepan over high heat, bring the water, salt, sugar, rosemary, and peppercorns to a boil, stirring to dissolve the sugar and salt. Stir and let cool to warm/room temperature.
Add 4 cups of ice cubes, the buttermilk, and Tabasco or cayenne. Whisk well. When the brine is cool to the touch, submerge the food in the brine. Refrigerate covered for 15-20 minutes.
Chicken Rub:
21⁄2 teaspoon granulated garlic
2 teaspoon onion powder
2 teaspoon smoked Spanish paprika
1 Tablespoon kosher salt
Brine chicken breasts for 15-20 minutes. Remove and pat dry. Discard Brine.
Add Chicken Rub to 2 cups of self-rising flour and mix well.
When ready to fry, remove tender from the back of the chicken breast, if it is still intact. Coat breasts lightly and evenly with seasoned flour. One at a time, dip into egg mixture and immediately into cracker crumbs. Pat cracker crumbs into all sides.
Let sit for 5 minutes to make sure crust is solid before frying.
Heat a cast-iron skillet with peanut or cottonseed oil. When the oil reaches 325 F, the chicken can be placed in the skillet. Cook for 3-4 minutes with the lid on. Remove the lid and turn chicken over. Cook with the lid off for another 4 minutes or until desired color of brownness.
To keep chicken warm and crispy before assembling sandwich, place fried chicken on a rack set in a sheet pan and place in a 300 F oven
To assemble sandwich; open potato bun and layer one side with sliced pickles, place chicken on the other side and close bun. Enjoy immediately. To up the ante, you can butter and grill the inside of the bun before making the sandwich.
ALL RECIPES ©ELIZABETH KARMEL 2020