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Fried Chicken Sandwich

Ingredients

  • 4 small skinless, boneless chicken thighs (about 1 1/2 lb.)
  • 3/4 cup low-fat buttermilk
  • 2 teaspoons garlic powder
  • 1 cup all-purpose flour
  • 2 cups vegetable oil or canola oil
  • 4 potato rolls
  • Shredded romaine, for serving
  • Sliced tomato, for serving
  • Sliced pickles, for serving
  • Hot sauce, for serving
  • - HONEY & CAYENNE COMBO -
  • 1/4 cup honey
  • 1/2 teaspoon cayenne
  • Sliced pickles
  • - CHIPOTLE COMBO -
  • 1/2 cup chipotle mayo
  • Sliced tomato
  • Shredded cabbage
  • - RANCH & BLUE CHEESE COMBO -
  • 1/2 cup ranch dressing
  • 3 tablespoons hot sauce
  • 1/4 cup crumbled blue cheese
  • Sliced red onion
  • - PESTO & PROVOLONE COMBO -
  • 1/4 cup pesto
  • 4 slices provolone
  • 1/4 cup chopped pepperoncini
  • - RELISH & SWEET ONION COMBO -
  • 1/4 cup relish
  • 1/4 cup chopped sweet onion
  • Butter lettuce, for serving

Cooking Instructions

Step 1: In a large bowl, combine chicken, buttermilk, garlic powder and 1/2 teaspoon each salt and pepper. Place flour in large shallow dish. Remove 1 piece chicken from buttermilk, allowing excess to drip off; dip in flour, then buttermilk, then flour. Place on cutting board. Repeat with remaining chicken.

Step 2: In 12″ skillet, heat oil on medium-high until hot (325 degrees F on deep fry thermometer). Add chicken to skillet and reduce heat to medium. Fry 15 to 20 minutes or until golden brown and chicken is cooked (165 degrees F), turning over occasionally for even browning and adjusting heat as needed. (If chicken is browning too quickly reduce heat to medium-low for a few minutes). Transfer to wire rack set over large piece of foil. Sprinkle with 1/4 teaspoon salt. Serve on rolls, topped with romaine, tomato, pickles and hot sauce.

Enjoy these delicious fried chicken sandwiches from GoodHousekeeping & don’t forget to try out each of the flavor combo options!