Fried Chicken And Donut Sandwich Recipes

FRIED CHICKEN AND DONUT SANDWICH

Steps:

• Flatten the biscuit dough. Stretch the middle of the dough with two fingers to create a round opening.
• Pour oil 1 inch deep into a small saucepan or an electric frying pan and heat to medium high setting or 375°F. Fry doughnuts on each side until golden brown (about 30 seconds each side). Remove and place on paper towel. Using your hands, dip one side of the donut into the glaze. Place on a wire rack on a sheet pan to let the glaze set. Donuts are best served the day they are made but may be stored in an airtight container at room temperature for 2-3 days.
• Mix all ingredients in a bowl with a whisk until smooth.
• Place the chicken pieces on a sheet pan and pat them dry with a paper towel.
• Combine the buttermilk and seasonings in a ziploc bag for the wet mixture.
• In a bowl pan, mix flour and all remaining chicken ingredients except the oil. Heat about ½ inch oil in a Dutch oven medium-high heat.
• Dunk the chicken pieces in the wet mixture, allowing the excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil, 350 degrees, in the skillet. Let the chicken cook until light brown on the outside. Turn down the heat and cover the pan. Let the chicken cook until you no longer hear the oil sizzling. Uncover the pan and turn the heat up and the let the outside of the chicken finish browning.
• Uncover the skillet. Turn the chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels, Serve warm, or refrigerate and serve cold.

FRIED CHICKEN DOUGHNUT SANDWICH

Steps:

• fill a medium sized pan with oil about 1/2" deep and heat on medium high
• whisk together the egg and milk
• add the flour and bread crumbs to two separate plates. Dredge each piece of chicken in the egg wash, then flour, then egg again then bread crumbs
• Melt the butter in a sauce pan, then whisk in the hot sauce
• Fry the chicken in the oil til brown. Drain the chicken and add it to the sauce, tossing to coat thouroughly.
• Slice the doughnuts in half, add a piece of chicken, cheese and pickles

THIS DONUT FRIED CHICKEN SANDWICH WILL CHANGE NATIONAL FRIED CHICKEN MONTH FOR GOOD

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken breast with 1 tablespoon kosher salt and 1 ½ teaspoons black pepper; cover and refrigerate overnight or up to 24 hours. Make the dip and dredge: In a bowl, whisk together the buttermilk and base rub. In a separate bowl, whisk together the flour and 2 teaspoons of base rub. Dredge the chicken in the flour mixture, then dip in the buttermilk mixture, then in the flour mixture again, shaking off the excess after each step. Heat the vegetable oil in a deep-fryer to 350 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 5 - 8 mins. Remove the chicken and let it drain on the rack. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, ¾ teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and place on rack. Coat each side with additional base rub on both sides, coat thoroughly. For the special sauce, mix 1 cup of mayo, half cup of ketchup and add diced pickles. Mix well and set to the side. For donut, support your favorite local donut shop! We recommend yesterday's glazed donut for the perfect bun replacement. Assembly Slice donut in half, like a hamburger bun. Place special sauce on each side of the donut. Put spiced hot fried chicken on bottom of donut. Top with 4 pickles and cover with top donut bun and serve immediately for direct happiness.

FRIED CHICKEN SANDWICH

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

COPYCAT FRIED CHICKEN SANDWICH

Steps:

• Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

FRIED CHICKEN SANDWICH

Steps:

• In a small bowl, add salt, mustard powder, and onion powder; stir well to combine. On a rimmed baking sheet lined with parchment paper, lay out the chicken breasts and sprinkle with the spice cure, coating evenly on both sides. Cover with plastic wrap and refrigerate for up to 1 hour.
• Make Spicy Rooster Sauce: In a small bowl, add mayonnaise, hot sauce, salt, and cayenne. Stir together until the sauce is smooth and thoroughly combined. Set aside.
• Make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a deep fry thermometer onto a large, heavy pot. Add enough oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it goes past 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Hold one end of a chicken breast with tongs and allow excess batter to drip off. Gently swirl the tip of the piece in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 3 minutes. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them; try not to tear the delicate crust! In the meantime, use the slotted spoon to remove and discard any bits of floating batter in the oil.
• After 3 minutes, use the slotted spoon to carefully transfer the chicken pieces to a rack set over a paper towel-lined baking sheet. (The chicken won't be fully cooked-there's a second fry.) Let the chicken rest for at least 10 minutes at room temperature. While it hangs out, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead, then cooled and refrigerated; bring it back to room temperature before the second fry.) Second fry: Fry the chicken pieces again, for 3-4 minutes or until golden brown and crispy.
• Drain, season, and assemble: With the slotted spoon, transfer the chicken pieces to drain on the rack again. Shake ranch dressing seasoning over the fried chicken breasts, coating well on both sides. Place 1 or 2 slices of cheese on top of the hot chicken. Spread about 1 tablespoon Spicy Rooster Sauce on the bottom half of a bun, followed by several pickle slices. Place the chicken, cheese-side up, on the bottom bun and cover with the top. Repeat with remaining buns. Serve immediately with remaining Spicy Rooster Sauce on the side.