The Ultimate Pan Fried Chicken Or Pork Sandwich Recipes

BEST-EVER FRIED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup flour in a small bowl.
• Beat egg in a shallow bowl with a fork.
• Place 1 cup flour in a bowl; mix in ranch dressing.
• Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
• Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
• Bake chicken in the preheated oven until juices run clear, about 10 minutes.
• Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

FRIED PORK TENDERLOIN SANDWICH (A MIDWEST FAVORITE)

Steps:

• Cut the pork tenderloin into 3/4 inch slices.
• Pound the slices until each is about 1/4 inch thick.
• Place the cracker meal in a dish (aluminum pie pans work great).
• In a second dish, pour in the water and stir in the bouillon.
• Dip each slice in the bouillon water and then in the cracker meal.
• Coat well.
• Deep fry in a fry daddy or deep fryer at 375°F until golden brown. (Pan frying works equally well).
• Drain.
• Serve on a hamburger bun with your choice of condiments.

ULTIMATE CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness. Pour buttermilk into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight., In a shallow bowl, combine the biscuit mix, cornmeal, paprika, salt, poultry seasoning, garlic powder, pepper and cayenne. Remove chicken one piece at a time, allowing excess buttermilk to drain off. Discard buttermilk. Coat chicken with cornmeal mixture; place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 400° for 8-12 minutes on each side or until a thermometer reaches 170° and coating is lightly browned. Serve on rolls with lettuce and tomato.

THE ULTIMATE SPICY FRIED CHICKEN SANDWICH RECIPE

Steps:

• Gather the ingredients.
• Mix together the buttermilk, pickle juice, egg, chili sauce, garlic, salt, and pepper. Add the chicken, turning to coat in the mixture. Cover and refrigerate for 4 hours or up to overnight.
• Turn to coat the chicken in the pickle-buttermilk brine once more, then place on the counter to come back to room temperature, about 15 minutes.
• Gather the ingredients.
• In a large bowl, whisk together both flours, cornstarch, garlic powder, onion powder, paprika, salt, and baking powder. Add 3 tablespoons of the buttermilk-pickle brine to the flour mixture and work it into the flour with your hands. This will help create the extra crunchy nuggets on the fried chicken.
• Remove the chicken pieces from the buttermilk-pickle brine to a plate (reserve the brine). Working with one piece at a time, dip the chicken into the flour mixture, then back in the brine, and finally the flour mixture once more, pressing to coat. Place the coated chicken on rimmed baking sheet; repeat with the remaining chicken pieces.
• Place 1 1/2 inches of peanut or neutral oil in a large Dutch oven or deep cast-iron pan over medium-high heat until it registers 350 F on a deep-fry or candy thermometer.
• Set up one more baking sheets lined with paper towels and a wire rack set on top (this will be your cooling rack). Working in batches, carefully add 3 chicken thighs to the oil (placing them into the oil, away from you) and fry until golden brown, turning occasionally with tongs, about 8 minutes. Transfer to the cooling rack using tongs or a spider. Reserve the frying oil; you will use it for the glaze. (While frying, the oil should maintain 325 F and then bring back to 350 F between batches.)
• Gather the ingredients.
• Once all the chicken is fried, carefully scoop out 1/2 cup of the reserved frying oil using a measuring cup and transfer to a medium bowl. Add the chili sauce, honey, gochujang, salt, and garlic powder. Whisk vigorously until well combined. Adjust the seasoning to taste.
• Dunk each piece of chicken in the glaze, then transfer back to the wire rack. Alternatively, you can brush the fried chicken with the glaze.
• Gather the ingredients.
• To make the aioli, stir together the mayo, scallions, chili crunch, ketchup, and lime juice. Adjust the seasoning with salt and pepper to taste.
• Halve the brioche buns. Add the 1/4 tablespoon of the frying oil to a medium skillet and heat over medium-high. Place each bun half, cut-side down onto the skillet and toast until golden brown, 1 to 2 minutes. If the skillet becomes dry, add a little more oil, as needed.
• Smear each cut side with 1 heaping tablespoon of aioli. Place the pickles on the bottom bun, then top with the glazed chicken. Pile shredded lettuce over the chicken, then cover with bun top. Serve immediately.

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.