2 Handed Crispy Fried Chicken Sandwiches

Thin and crispy fried chicken sandwiches that are great for busy nights! Definitely a two handler!

If you like all kinds of sandwiches for your summer nights be sure and check out our Slow Cooker Philly Cheesesteak Sandwiches and Crockpot Italian Beef Po’ Boys {Beef Sandwiches} to add to other dinner time meals.

You can add toppings of your choice.. they came out juicy and delicious! Find the recipe card at the end of the post.

Ingredients To Make 2 Handed Crispy Fried Chicken Sandwiches:

4 Boneless skinless chicken thighs

4 Buns

4 Slices American cheese

Pickle slices

Oil for frying

For the batter:

1 C. Flour

⅔ C. Cornstarch

Spices to taste

For the marinade:

⅔ C. Buttermilk

Spices to taste

1 Large egg

For the slaw:

2 C. Shredded purple cabbage

1 ½ Tbsp. Lemon juice

Pinch of salt

For the chipotle mayo:

1 C. Mayonnaise

1 tsp. Honey

1 Can Chipotle peppers in adobo sauce

How To Make 2 Handed Crispy Fried Chicken Sandwiches:

Step 1. Whisk together the buttermilk, egg and spices to taste. Place the chicken in the mixture and marinade in the fridge for at least 30 minutes.

a.

b.

Step 2. In a Ziploc bag, combine the flour, cornstarch and spices to taste. Shake to combine.

a.

b.

c.

Step 3. Place the chicken into the bag with the batter mixture and shake to coat well.

then

Step 4. Heat oil in a deep sided skillet to 350 degrees. Fry the chicken evenly on each side until golden brown and cooked through. Drain on a paper towel lined plate.

Step 5. In a bowl, combine the shredded cabbage with a pinch of salt and 1 ½ Tbsp of lemon juice.

Step 6. In a small bowl, mix together 1 cup of mayonnaise, 1 tsp honey and some of the sauce from the can of chipotle peppers to taste.

a.

b.

Step 7. Spread a layer of the chipotle mayo on the bottom half of the buns.

Step 8. Place a piece of the fresh fried chicken on top.

Step 9. Top each piece of chicken with a slice of American cheese.

Step 10. Add some slaw and sliced pickles to the top of each sandwich.

Step 11. Spread a layer of the chipotle mayo on the other half of the bun, and place it on the top of each sandwich. Serve.

Have you made this recipe? Tell us how it went in the comment down below!

2 Handed Crispy Fried Chicken Sandwiches

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4

5 from 2 votes

Review Recipe

Ingredients 

• 4 Boneless skinless chicken thighs
• 4 Buns
• 4 Slices American cheese
• Pickle slices
• Oil for frying

For the batter:

• 1 C. Flour
• ⅔ C. Cornstarch
• Spices to taste

For the marinade:

• ⅔ C. Buttermilk
• Spices to taste
• 1 Large egg

For the slaw:

• 2 C. Shredded purple cabbage
• 1 ½ Tbsp. Lemon juice
• Pinch of salt

For the chipotle mayo:

• 1 C. Mayonnaise
• 1 tsp. Honey
• 1 Can Chipotle peppers in adobo sauce

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Instructions

• Whisk together the buttermilk, egg and spices to taste. Place the chicken in the mixture and marinade in the fridge for at least 30 minutes.
• In a Ziploc bag, combine the flour, cornstarch and spices to taste. Shake to combine.
• Place the chicken into the bag with the batter mixture and shake to coat well.
• Heat oil in a deep sided skillet to 350 degrees. Fry the chicken evenly on each side until golden brown and cooked through. Drain on a paper towel lined plate.
• In a bowl, combine the shredded cabbage with a pinch of salt and 1 ½ Tbsp of lemon juice.
• In a small bowl, mix together 1 cup of mayonnaise, 1 tsp honey and some of the sauce from the can of chipotle peppers to taste.
• Spread a layer of the chipotle mayo on the bottom half of the buns.
• Place a piece of the fresh fried chicken on top.
• Top each piece of chicken with a slice of American cheese.
• Add some slaw and sliced pickles to the top of each sandwich.
• Spread a layer of the chipotle mayo on the other half of the bun, and place it on the top of each sandwich. Serve.

Nutrition

Serving: 1g | Calories: 1073kcal | Carbohydrates: 82g | Protein: 44g | Fat: 64g | Saturated Fat: 13g | Polyunsaturated Fat: 48g | Cholesterol: 224mg | Sodium: 1302mg | Fiber: 6g | Sugar: 13g

Author: Marta

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