2 boneless, skinless chicken breasts (8 oz. each, halved lengthwise
1 cup buttermilk
1 tsp. Tabasco sauce
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp. kosher salt
1/2 tsp. each black pepper and cayenne pepper
1/2 cup peanut or vegetable oil (we used vegetable oil)
4 White Mountain rolls or large hamburger buns, halved, brushed with mayonnaise, and toasted (we used Pepperidge Farm Sesame-Topped Hamburger Buns)
Green leaf or romaine lettuce (we used romaine lettuce)
Kosher dill pickle chips
Remoulade* (recipe follows)
Take a baking sheet and line it with parchment paper, placing a rack inside afterwards.
Pound each breast half into 1/4-inch-thick cutlets** using a meat mallet (we placed a piece of wax paper between the chicken and the mallet so the meat wouldn’t get stuck to the mallet).
Pour the buttermilk and Tabasco sauce into a bowl, stirring to combine. Place the chicken in the buttermilk mixture, next placing the bowl in the fridge for 30 minutes.
Take a shallow dish and mix the flour, cornstarch, salt, black pepper, and cayenne together in it. One at a time, take the chicken out of the buttermilk mixture, letting any excess buttermilk drip back into the bowl. Place the chicken in the flour mixture, making sure the chicken is fully coated. Shake off any excess before placing it on the rack. Once all the chicken is on the rack, let it stand for 10 minutes before dunking it back into the buttermilk, letting the excess drip off before coating it in the flour (shaking any excess off) and placing it back on the rack where it’ll sit for another 10 minutes.
Take a 12-inch cast-iron skillet and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s reached 350 degrees***, fry the chicken (we fried it one piece at a time) for 2-3 minutes per side or until it looks golden brown (we did 3 minutes per side). Place the fried chicken on a paper-towel-lined baking sheet (we used paper-towel lined plates).
Place the chicken on the toasted rolls, topping it with the lettuce, pickles and remoulade.
1 1/4 cup mayonnaise
1/4 cup mustard (Creole mustard if possible) (we used Creole mustard)
1 Tbsp. sweet paprika (we used smoked paprika)
1-2 teaspoons Cajun or Creole seasoning (we used 2 teaspoons of Zatarain’s Creole seasoning)
2 teaspoons prepared horseradish (we used Silver Spring prepared horseradish)
1 teaspoon pickle juice (dill or sweet) (we used dill pickle juice)
1 teaspoon hot sauce (preferably Tabasco) (we used Tabasco)
1 large clove garlic, minced and smashed
Combine all the ingredients in a medium-sized bowl. Cover, and let it sit in the refrigerator for at least a couple of hours to help all the flavors blend.
*The fried chicken sandwich actually wanted a different recipe for rémoulade but we weren’t able to get all the ingredients for that recipe and we made this one instead. Thankfully this remoulade tastes really good with the chicken sandwich !
**We tried to get chicken breasts that weighed as close as possible to 8 oz. but they still weighed more than that. We hoped that simply the fact that they were still pounded out to 1/4-inch would mean that they’d be fully cooked. They were but we still checked to make sure they were fully cooked before letting them drain on the paper towels.
***The oil was too shallow for us to register the temperature so we just placed the chicken in the skillet once we heard a nice sizzle as the coating touched the oil.
We don’t really get to eat out anymore so when we come across recipes that remind us of dishes that we’ve ordered in the past, we’re excited to make them ! When you try the chicken by itself, it has this really nice, crunchy coating but it does lose some of that crunch once the toppings are placed on it so just make sure you wait to put the toppings on until you know you’re actually going to start eating. The remoulade tasted so good with the chicken, the sauce almost had a bbq taste to it. The lettuce had a nice crunch to it, the pickles bring acidity but if you’re not a fan of pickles, this sandwich still tastes awesome without it ! Toasting the bun might seem unnecessary but it really helps support the weight of the chicken and keeps the bun from getting soggy. We’ll still keep trying other recipes for fried chicken sandwiches that we come across but we enjoyed this one enough that we’re definitely going to make it again in the future !
We got the fried chicken sandwich recipe from Cuisine At Home and the remoulade sauce from Simply Recipes.
We weren’t paid in any form to promote Tabasco, White Mountain, Pepperidge Farm, Zatarain, Silver Spring, Cuisine At Home, or Simply Recipes.
1 cup dill pickle juice (we used juice from a jar of Mt. Olive Dill Pickle Slices)
8 chicken tenderloins
Vegetable oil, for frying
1 cup all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper (we used freshly ground black pepper)
¾ teaspoon onion powder
1 cup whole buttermilk
Dill pickle slices, buttermilk biscuits (we used Pillsbury Grands! Buttermilk Southern Homestyle biscuits) and honey mustard (we used Homemade Honey Mustard), to serve
Take a resealable bag and add to it the chicken and pickle juice, sealing the bag afterwards. Place it in the fridge for 6 to 8 hours (I chose to flip the bag once in a while to ensure that all of the chicken had a chance to marinate in the pickle juice).
Take a small Dutch oven out and pour the vegetable oil in until it fills up the Dutch oven halfway. Set the heat to medium until the oil reaches 350 degrees.
In a shallow dish, mix together the flour, salt, pepper and onion powder until combined. Pour the buttermilk into a medium-sized bowl. Take the chicken out of the marinade, shaking off any excess pickle juice. Place the chicken tenders in the flour mixture to coat, shaking off any excess flour. Dip the coated chicken into the buttermilk, making sure it’s fully coated before returning it to the flour mixture where you gently press the flour onto the chicken so it’s entirely coated again with flour mixture. Place the coated chicken on a wire rack where any excess batter can drip off. Place a couple of chicken tenders into the 350 degree oil to fry for 8 minutes or until the chicken is fully cooked (reaches 165 degrees), turning the chicken occasionally during that time so that one side doesn’t get cooked more than the other. Once the chicken is cooked, place it on a paper towel-lined plate, sprinkling additional salt and pepper on afterwards if desired. Place the chicken on the bottom half of a biscuit, topping with pickle slices and honey mustard (if you want), placing the top half of the biscuit on afterwards.
This turned out to be a delicious chicken sandwich ! Without any toppings, you can still taste the pickle juice from the chicken, it’s just more on the subtle side. Adding the pickle slices on brings the flavor out much more and adds a crunch to the sandwich. If you don’t like eating pickle slices though, the honey mustard tastes really good paired with the chicken !
We got the chicken tender recipe from Taste of the South and the honey mustard recipe from Food Network.
We weren’t paid in any form to promote Mt. Olive, Pillsbury, Taste of the South or Food Network.
1 lb. deli-fried chicken tenders (about 6 large tenders), chopped (we went with the weight rather than the number of chicken tenders)
3 cups shredded coleslaw mix (you can get that from a 10-oz. package of shredded coleslaw mix)
2 cups shredded red cabbage (from 1 head cabbage)
½ cup thinly sliced scallions (from 4 scallions) (we went with the ½ cup measurement)
½ cup coarsely chopped fresh cilantro
¾ cup dry-roasted peanuts, coarsely chopped, divided
5 Tbsp. fresh lime juice
3 Tbsp. creamy peanut butter
3 Tbsp. toasted sesame oil
2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
2 Tbsp. seasoned rice vinegar (we used unseasoned rice vinegar)
2 Tbsp. light brown sugar
Crushed red pepper, to taste (we used 1 Tbsp.)
In a large mixing bowl, toss together the chopped chicken, coleslaw mix, cabbage, scallions, cilantro and ½ cup of chopped peanut.
In a small mixing bowl, whisk the lime juice and peanut butter together until the mixture looks smooth. Slowly whisk (so the dressing doesn’t break) in the oil, soy sauce, vinegar, light brown sugar, and the crushed red pepper, continuing to whisk until creamy.
Just before serving, pour the dressing over the salad mixture in the large bowl, tossing to ensure that all the components are coated in the dressing. Sprinkle the remaining peanuts over the top and enjoy !
Oh my god we loved this salad ! The recipe lives up to its name with the amount of crunch you get from the cabbage and coleslaw mix and you get some additional texture from the chopped peanuts. The dressing is really what makes the dish so freaking delicious though. That tangy, spicy peanut butter flavor with just a hint of sweetness in the dressing just keeps you coming back for more ! You could dial down the amount of crushed red pepper if you don’t want it spicy but we loved how the amount we chose to use gave you a tingle on your lips without making your nose runny and the other flavors were still able to come through in the dish. The chicken does make this feel like a filling, complete meal but we don’t see why you couldn’t replace it with some kind of meat substitute and turn this into a vegan meal. Awesome bonus though, no cooking needed ! This is perfect for summer time when it’s 90+ degrees out (and that’s without the d*#n humidity figured in).
We got this recipe from Southern Living. We weren’t paid in any form to promote Southern Living.
Well we tried making fried chicken again and it turned out just as good as the first time ! We’re proud of ourselves though. We didn’t let failure keep us from trying again and even when the first few pieces of chicken came out bad yesterday, we didn’t say “screw it, let’s just throw the rest of the chicken away and call it a day”. Instead, we tried to adjust and make it better. You just can’t let failures stop you from reaching your goal. Oh and eventually, we will be making some damn good fried chicken !
We tried making fried chicken for the first time yesterday and they didn’t turn out quite like we expected. We think you can figure out which is the first and then the second batch:
We followed the recipe exactly for the first batch and after seeing how that turned out, we decided to go rogue and make some of our own adjustments. We learned a lot just between those 2 batches. The most important lesson was to trust our instincts more when something didn’t seem quite right to us. The second batch was edible but we didn’t think it tasted good enough to post and we don’t want to post anything we’re not excited about eating. We’re not letting this stop us from trying to make fried chicken in the future though ! In fact, we’re making fried chicken again today (this time with a different recipe) !