Fried Chicken Sandwiches
Ingredients
- 2 cups buttermilk
- 2 large eggs
- 3 Tbsp hot sauce
- 6 (6-oz) boneless, skinless chicken breasts
- 2 cups self rising flour
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1½ tsp dried thyme
- ¼ tsp cayenne pepper
- 1 (48-oz) bottle vegetable oil
- 6 hamburger buns
- ½ cup mayonnaise
- ½ cup hamburger dill chips
Instructions
- Whisk together buttermilk, eggs, and hot sauce in a large bowl.
- Pound chicken to an even thickness between plastic wrap using a meat mallet. Add chicken to buttermilk mixture. Cover, and refrigerate at least 24 hours or up to 3 days.
- Whisk together flour, pepper, garlic powder, onion powder, salt, thyme, and cayenne in a shallow dish.
- Working with one breast at a time, remove chicken from buttermilk mixture, letting excess drip off. Dredge in flour mixture to coat, gently shaking off excess. Dip chicken in buttermilk mixture again, and dredge in flour mixture a second time to coat. Place on a lightly greased wire rack. Repeat procedure with remaining chicken, flour mixture, and buttermilk mixture. Let stand at room temperature 30 minutes.
- Meanwhile, pour oil to a depth of 3 inches in a large Dutch oven, and heat to 360°F. Add chicken, in batches, and fry 4 to 5 minutes per side or until golden brown and done. Drain on a clean wire rack set over paper towels.
- Serve crispy chicken on buns with mayonnaise and pickles.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
979
|
979
|
| Fat (g) | 57 | 57 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 53 | 53 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 2139 | 2139 |
| T. Sugs (g) | 8 | 8 |
| A. Sugs (g) | 3 | 3 |
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