The Art of Fried Chicken Sandwiches: A Step-by-Step Guide

In this article, we will delve into the world of fried chicken sandwiches and explore the process of making one from scratch. We'll start by discussing the importance of having the right ingredients and equipment, including a mix of flour, seasoned flour, and panko breadcrumbs. The temperature in our kitchen is set to 350 degrees Fahrenheit, which is ideal for frying.

The first step in making our fried chicken sandwich is to prepare the chicken. We are using deboned chicken thighs, but you can also use bone-in chicken if you prefer. The chicken needs to be seasoned with a blend of spices and herbs, including paprika, garlic powder, and onion powder. This will give our fried chicken its signature flavor.

Next, we need to dredge the chicken in flour, shaking off any excess to prevent the chicken from becoming too heavy or greasy. We also sprinkle some panko breadcrumbs on top of the flour to add extra crunch. The mixture is then lightly coated with a mixture of flour and spices, making sure that every piece of chicken is well-coated.

As we proceed to cook our fried chicken, we need to be careful not to overcrowd the pan. This can cause the oil to become too hot, leading to burnt bits on the surface of the chicken. Instead, we will cook in batches, ensuring that each piece has enough room to cook evenly. The sizzle and aroma of cooking fried chicken are irresistible, making it difficult to resist taking a bite.

While our fried chicken is cooking, we can prepare the toppings for our sandwich. We'll start with a garlic mayonnaise made with minced garlic, onion, salt, and a generous helping of mayonnaise. This will be the binder that ties all the flavors together in our sandwich.

To add some crunch and freshness to our sandwich, we'll include pickled cabbage, jalapenos, or tomatoes. These toppings will provide a delightful contrast to the crispy, savory fried chicken. The key is to balance the flavors and textures so that each bite of our sandwich is a delight.

Now that our fried chicken is done cooking, it's time to assemble our sandwiches. We'll use pretzel buns or brioche buns as the base for our sandwich. A generous helping of garlic mayonnaise will be spread on each bun, followed by a few slices of our crispy fried chicken. Finally, we'll top with some pickled cabbage and jalapenos.

As we admire our handiwork, it's clear that this is no ordinary fried chicken sandwich. Each component has been carefully selected to create a harmonious balance of flavors and textures. The combination of crispy fried chicken, tangy mayonnaise, crunchy pickles, and fresh tomatoes will leave you wanting more.

Before we dive into the finishing touches, let's not forget about the importance of presentation. A well-arranged sandwich is just as important as the taste itself. So, take a moment to admire our handiwork and appreciate the effort that went into creating this culinary masterpiece.

To make these bad boys at home, head over to kosher.com for more recipes like this. With practice and patience, you'll be creating mouth-watering fried chicken sandwiches in no time.

"WEBVTTKind: captionsLanguage: enthank you I would like to welcome all the way from Nevada the one and only Barry mitchman otherwise known as bariana on Instagram I'm so excited to have you here I'm really excited to be here cooking with you in this kosher.com kitchen we're gonna make something delicious we are gonna make something very delicious but first before we cook let's talk tell everyone a little bit about yourself okay so my name is Barry mitzman I grew up in Brooklyn New York and then moved to Henderson Nevada be change yes yes a really big change but a change that we've welcomed we've been there for over six years now we had both of our children there and I mean it's nice to come back and visit here have all the amenities that the tri-state area has to offer but the west coast is home for us right now can you tell us a little bit about the Nevada Community yeah I mean we have multiple Jewish communities in Nevada we have multiple chabads we have two Jewish Day schools a girls high school a boys high school there's a Colwell there's a really nice budding Jewish Community there sounds like it's really starting to flourish and bloom and grow into something really sizable already yeah no absolutely it's it's becoming it's becoming pretty populated I'd like it to stay you know out of town for as long as possible wait wait I'm enjoying everyone from New York music you know the secrets out now you heard it here on kosher.com there are plenty of other places she's trying to keep it all to herself well I've been to Nevada before so I definitely ate a lot of the kosher restaurants before in the Las Vegas area it's really you're not too far for quite a lot of tourist areas like Red Rock Canyon yeah you've got the big Hoover Dam there yes we have also there's a really beautiful place about an hour out from where I am it's called Mount Charleston and it can be 110 degrees where we are but then it'll drop 30 degrees just an hour away freeze it's good to know camping areas one day we'll have a house there one day but for now we we try to go and visit to escape the heat as much as possible I know it can be really hot there in the summer yeah but in the winter like this is this is kind of what I wear in the winter so it does have its benefits for you no winter coat for you I haven't used my winter coat in years I've Sydney I got a lot of winter for the first time so there you go all right so should we cook yeah let's do it so Barry yet that I was going to say bariana because that's her Instagram name right um does so many different things on her social media page she's a influencer a content creator she helps build businesses I'm sure I'm leaving something else she has not for profits she's a really busy mum and I thought we would make something together that would be just something fun for the kids fun for your husband fun for you and something that I know that I love I'm gonna make a fried chicken sandwich than that right like it's something that you can get in communities where you don't have large kosher supermarkets where they always sell chicken right and your basic ingredients in which you have such a delicious sandwich I'm looking forward I'm really excited to make this with you did I leave anything out from all the things that you do well I am a content creator I am a social media consultant I have my own training for people who want to buff beef up their social media called the IBA or IG Business Academy I'm gonna sign up yes my non-profit is hakoba Cedar where we try to create Publications for women focused on the holidays creating you know really practical inspiration for women who don't necessarily feel so into the holiday per se and they want to get more inspiration from different women and I have a podcast called the women of Valor podcast which we interview some amazing different women in the community and talk about a bunch of different topics so I definitely have my hands full so to make something quick easy delicious that checks all the boxes okay so I think this recipe is super easy but it does come in two different steps okay okay because you want the kids to really love the chicken and and some everyone to love chicken but there's a little secret that I've learned okay is you you soak the chicken it's actually from the non-kosher world in milk and that tenderizes the chicken but we are Kosher so we can't tenderize our chicken and actually do it with buttermilk yeah we're gonna make our own kosher buttermilk takes one second to make and that way even though it's got to kind of like make this the night before a few hours before you can prep everything else and meanwhile I've even skipped this step but it just if you want to try something different and you've never done this before definitely try it's called brining right oh no brining is maybe in like a salty water solution or something what a solution right okay we're doing this in this buttermilk so okay so what is this we're gonna make our own buttermilk so this is any non-milk non-cal's milk how about that okay so a milk alternative a milk alternative um you can use a plant-based milk or oatmeal there's a soy so this is soy milk yeah I'm just going to Salt it okay and then we're going to add in fresh lemon juice we never ever I know from your cookbooks I know from your cookbooks use bottled lemon juice I used your your mom's marinated eggplant and I'm like nope fresh fresh fresh it's it's one thing that separates you from the rest of the cooks out there is like using good quality ingredients exactly look at that so we have plenty of lemons and vegan so I actually have a lemon tree no way yes okay seven fruit trees seven fruit trees in our backyard we have two orange trees a lemon tree a lime tree an apricot tree a pomegranate tree and a green apple I think we all need to go and have a road trip out to you because I I'm seeing a really great vacation coming up all right so we're going to put this in the fridge cover it put in the fridge overnight or for a good few hours okay and let that marinate and then we're gonna go to the next step amazing okay now we're gonna make the crumbs on top so okay the typical like with schnitzel you do flour eggs breadcrumbs yeah we're just gonna season the flour we're gonna dredge it okay me too uh flour okay so this is garlic powder you mix um I use onion powder fancy yeah we're like really jazzing this up over here paprika did you say paprika or paprika I say paprika I don't say paprika actually you're one of the only people who can imitate me really well I'm just saying that thank you I try I try you do a good job a little whatever she calls me I go it's the Aussie Gourmet has it but that's that's South Africa though nice we need to work on it this is a bit more South African but the Aussie Gourmet you say it she had you had that exactly right okay oregano oregano oregano pass on the oregano we've got some baking powder and some cayenne pepper just Hyatt kid friendly with the Cayenne well it depends how much you can leave it in leave it out it's up to you listen my my son likes those you know spicy tortilla roll-ups do we eat eat those in is food in Las Vegas very spicy no I mean mainly what we have we have a lot of like homose and schnitzel joints and Shawarma because we have a lot of Israelis when I saw that you were putting the chicken in the refrigerator to marinate in that it reminded me we have a restaurant in Nevada that actually their chicken fingers are the my favorite thing on their menu and and I think that they do something similar so now I'll be able to recreate something like it at home so I'm very excited about that change up the spice use what use what flavor profiles you like you know more Italian you can do different herbs oregano more oregano you can do it more spicy like whatever you want okay how'd I do you did amazing five stars okay now it's time to get our chicken and do the next step perfect ready for the fun part let's do it okay so the key to having perfectly fried food is getting the oil to just the right temperature if you've ever had and I've said this before on crochet.com but if if you have if you have oil that's not hot and you put in french fries the french fries will be soggy ah so if you've ever had soggy french fries at a pizza store yeah it's because they didn't put the fries into the oil when the oil was hot so you've got to get it to that sweet spot of 360. if it's higher than that then it burns so there's like a bit of a range between 350 365. That's The Sweet Spot otherwise burnt or soggy so we're using a thermometer which we just attached the side of our Dutch oven or any frying pan you're using we also want to make sure that when we bring we bring our chicken in our buttermilk to room temperature because otherwise it's going in really cold oh and it won't cook evenly yeah and the cold chicken into that hot oil it will lower the oil temperature and it just we want even frying okay okay so what we're going to do is we're just gonna give that a little mix and we also have our seasoned flour we're just going to grab one of these we're going to make sure we drip off all that excess milk stick milk milk okay and you can get covered in flour I think it's part of the job it's part of the job yeah it's fun that's character and we just want to make sure it's really really well coated I'm just going to leave my Fork there and I see that the temperature right now is just above 350. okay so does that mean we're ready that means we're ready okay shaking off the extra flour because the extra flip start to cook float around and get burnt bits we are using pugiat which is the dark meat chicken like Bottoms but we it's deboned you can also if you like tops use tops you know and you can also use um I have a similar recipe in my cookbook where I'm using bone-in chicken like real Southern Fried Chicken okay here you ready let's go down in cooking is the sizzle oh amazing and you don't want to overcrowd it see I'm going to do maybe one or two pieces at a time should we lower it a bit it's getting a little is it getting high yeah it's getting like three lower yes we're gonna lower also the chicken will bring down the temperature I'm learning something new I love it all right so okay shake it off it's a Shake It Off flour Shake It Off fry got it you got it wow okay look at that that looks professional I had a fried chicken sandwich yesterday and it this looks better than that oh I'm so happy to hear that oh look at that color I see that the that the paprika gave that really really gorgeous color to it holy cow that looks incredible I'm getting so hungry I'm ready to assemble these bad boys so here is that chicken on the wire rack cooling for a few minutes I'm gonna clear this away let's build our what did you call them bad boys bad boys bad boys ready to build I'm ready to build biggest sandwich ever okay so you build one and I'll build one okay okay so I like pretzel buns yeah feel about those but you can use it we don't have them as readily available but sometimes we go to La and sometimes the grocery store will have for us okay and you have like also brioche buns or really yeah even even yeah okay so I like to do garlic Mayo yeah that's a good choice what did you do to make this um garlic and some minced onion a little salt you can even use spicy mayo if you haven't ready made from the store but be generous with a Mayo okay creaminess the Magis is the binder that ties it all in I'll be a little more generous there we go good job okay and while you do that I'm going to tell you now I'm going to spread mine but now you do a pickled cabbage I like pickled cabbage because I like the sourness oh it's got a crunch to it brings just ties again ties Everything In It's got a great crunch now you can do a jalapeno pickled jalapenos uh tomatoes to me everything should have a tomato in it um but uh some red onions however you like I'm just giving you some inspiration for your sandwich I'm just gonna right over you there um I'm gonna do a tomato yeah these do that these are gorgeous yeah these are orange tomatoes and a little bit of an onion do you like onions I do my kids definitely do not ever but I'll do a couple rings yeah let's spread it out because you don't want a big bite of the end right a little bit of that heat okay chicken that one I'm definitely eyeing that one okay this is a this is what did you call it before the bad boy keep going back this is like a bad boy okay here we go look at this I'm gonna get a little fancy here I'm gonna take one of these little guys stick that in oh man are we at a fancy restaurant come on look at these gorgeous sandwiches let's admire our handiwork this is beautiful I mean look at it it's as big as my head it is seriously big as your head Fried Chicken Sandwich oh my name for a second you know what you just call me for all of your food naming needs we're gonna go wash so we can sit down and devour this meal together yes um thank you so much for coming on the show really appreciate it it's my honor and will be my pleasure very shortly very soon so thank you so much for coming and we'll check you next time go visit Ariana for more recipes like this go to kosher.com so what so so what what stop we're going to start that again I'm going to say that again is it rolling pause it now for a second okay all rightthank you I would like to welcome all the way from Nevada the one and only Barry mitchman otherwise known as bariana on Instagram I'm so excited to have you here I'm really excited to be here cooking with you in this kosher.com kitchen we're gonna make something delicious we are gonna make something very delicious but first before we cook let's talk tell everyone a little bit about yourself okay so my name is Barry mitzman I grew up in Brooklyn New York and then moved to Henderson Nevada be change yes yes a really big change but a change that we've welcomed we've been there for over six years now we had both of our children there and I mean it's nice to come back and visit here have all the amenities that the tri-state area has to offer but the west coast is home for us right now can you tell us a little bit about the Nevada Community yeah I mean we have multiple Jewish communities in Nevada we have multiple chabads we have two Jewish Day schools a girls high school a boys high school there's a Colwell there's a really nice budding Jewish Community there sounds like it's really starting to flourish and bloom and grow into something really sizable already yeah no absolutely it's it's becoming it's becoming pretty populated I'd like it to stay you know out of town for as long as possible wait wait I'm enjoying everyone from New York music you know the secrets out now you heard it here on kosher.com there are plenty of other places she's trying to keep it all to herself well I've been to Nevada before so I definitely ate a lot of the kosher restaurants before in the Las Vegas area it's really you're not too far for quite a lot of tourist areas like Red Rock Canyon yeah you've got the big Hoover Dam there yes we have also there's a really beautiful place about an hour out from where I am it's called Mount Charleston and it can be 110 degrees where we are but then it'll drop 30 degrees just an hour away freeze it's good to know camping areas one day we'll have a house there one day but for now we we try to go and visit to escape the heat as much as possible I know it can be really hot there in the summer yeah but in the winter like this is this is kind of what I wear in the winter so it does have its benefits for you no winter coat for you I haven't used my winter coat in years I've Sydney I got a lot of winter for the first time so there you go all right so should we cook yeah let's do it so Barry yet that I was going to say bariana because that's her Instagram name right um does so many different things on her social media page she's a influencer a content creator she helps build businesses I'm sure I'm leaving something else she has not for profits she's a really busy mum and I thought we would make something together that would be just something fun for the kids fun for your husband fun for you and something that I know that I love I'm gonna make a fried chicken sandwich than that right like it's something that you can get in communities where you don't have large kosher supermarkets where they always sell chicken right and your basic ingredients in which you have such a delicious sandwich I'm looking forward I'm really excited to make this with you did I leave anything out from all the things that you do well I am a content creator I am a social media consultant I have my own training for people who want to buff beef up their social media called the IBA or IG Business Academy I'm gonna sign up yes my non-profit is hakoba Cedar where we try to create Publications for women focused on the holidays creating you know really practical inspiration for women who don't necessarily feel so into the holiday per se and they want to get more inspiration from different women and I have a podcast called the women of Valor podcast which we interview some amazing different women in the community and talk about a bunch of different topics so I definitely have my hands full so to make something quick easy delicious that checks all the boxes okay so I think this recipe is super easy but it does come in two different steps okay okay because you want the kids to really love the chicken and and some everyone to love chicken but there's a little secret that I've learned okay is you you soak the chicken it's actually from the non-kosher world in milk and that tenderizes the chicken but we are Kosher so we can't tenderize our chicken and actually do it with buttermilk yeah we're gonna make our own kosher buttermilk takes one second to make and that way even though it's got to kind of like make this the night before a few hours before you can prep everything else and meanwhile I've even skipped this step but it just if you want to try something different and you've never done this before definitely try it's called brining right oh no brining is maybe in like a salty water solution or something what a solution right okay we're doing this in this buttermilk so okay so what is this we're gonna make our own buttermilk so this is any non-milk non-cal's milk how about that okay so a milk alternative a milk alternative um you can use a plant-based milk or oatmeal there's a soy so this is soy milk yeah I'm just going to Salt it okay and then we're going to add in fresh lemon juice we never ever I know from your cookbooks I know from your cookbooks use bottled lemon juice I used your your mom's marinated eggplant and I'm like nope fresh fresh fresh it's it's one thing that separates you from the rest of the cooks out there is like using good quality ingredients exactly look at that so we have plenty of lemons and vegan so I actually have a lemon tree no way yes okay seven fruit trees seven fruit trees in our backyard we have two orange trees a lemon tree a lime tree an apricot tree a pomegranate tree and a green apple I think we all need to go and have a road trip out to you because I I'm seeing a really great vacation coming up all right so we're going to put this in the fridge cover it put in the fridge overnight or for a good few hours okay and let that marinate and then we're gonna go to the next step amazing okay now we're gonna make the crumbs on top so okay the typical like with schnitzel you do flour eggs breadcrumbs yeah we're just gonna season the flour we're gonna dredge it okay me too uh flour okay so this is garlic powder you mix um I use onion powder fancy yeah we're like really jazzing this up over here paprika did you say paprika or paprika I say paprika I don't say paprika actually you're one of the only people who can imitate me really well I'm just saying that thank you I try I try you do a good job a little whatever she calls me I go it's the Aussie Gourmet has it but that's that's South Africa though nice we need to work on it this is a bit more South African but the Aussie Gourmet you say it she had you had that exactly right okay oregano oregano oregano pass on the oregano we've got some baking powder and some cayenne pepper just Hyatt kid friendly with the Cayenne well it depends how much you can leave it in leave it out it's up to you listen my my son likes those you know spicy tortilla roll-ups do we eat eat those in is food in Las Vegas very spicy no I mean mainly what we have we have a lot of like homose and schnitzel joints and Shawarma because we have a lot of Israelis when I saw that you were putting the chicken in the refrigerator to marinate in that it reminded me we have a restaurant in Nevada that actually their chicken fingers are the my favorite thing on their menu and and I think that they do something similar so now I'll be able to recreate something like it at home so I'm very excited about that change up the spice use what use what flavor profiles you like you know more Italian you can do different herbs oregano more oregano you can do it more spicy like whatever you want okay how'd I do you did amazing five stars okay now it's time to get our chicken and do the next step perfect ready for the fun part let's do it okay so the key to having perfectly fried food is getting the oil to just the right temperature if you've ever had and I've said this before on crochet.com but if if you have if you have oil that's not hot and you put in french fries the french fries will be soggy ah so if you've ever had soggy french fries at a pizza store yeah it's because they didn't put the fries into the oil when the oil was hot so you've got to get it to that sweet spot of 360. if it's higher than that then it burns so there's like a bit of a range between 350 365. That's The Sweet Spot otherwise burnt or soggy so we're using a thermometer which we just attached the side of our Dutch oven or any frying pan you're using we also want to make sure that when we bring we bring our chicken in our buttermilk to room temperature because otherwise it's going in really cold oh and it won't cook evenly yeah and the cold chicken into that hot oil it will lower the oil temperature and it just we want even frying okay okay so what we're going to do is we're just gonna give that a little mix and we also have our seasoned flour we're just going to grab one of these we're going to make sure we drip off all that excess milk stick milk milk okay and you can get covered in flour I think it's part of the job it's part of the job yeah it's fun that's character and we just want to make sure it's really really well coated I'm just going to leave my Fork there and I see that the temperature right now is just above 350. okay so does that mean we're ready that means we're ready okay shaking off the extra flour because the extra flip start to cook float around and get burnt bits we are using pugiat which is the dark meat chicken like Bottoms but we it's deboned you can also if you like tops use tops you know and you can also use um I have a similar recipe in my cookbook where I'm using bone-in chicken like real Southern Fried Chicken okay here you ready let's go down in cooking is the sizzle oh amazing and you don't want to overcrowd it see I'm going to do maybe one or two pieces at a time should we lower it a bit it's getting a little is it getting high yeah it's getting like three lower yes we're gonna lower also the chicken will bring down the temperature I'm learning something new I love it all right so okay shake it off it's a Shake It Off flour Shake It Off fry got it you got it wow okay look at that that looks professional I had a fried chicken sandwich yesterday and it this looks better than that oh I'm so happy to hear that oh look at that color I see that the that the paprika gave that really really gorgeous color to it holy cow that looks incredible I'm getting so hungry I'm ready to assemble these bad boys so here is that chicken on the wire rack cooling for a few minutes I'm gonna clear this away let's build our what did you call them bad boys bad boys bad boys ready to build I'm ready to build biggest sandwich ever okay so you build one and I'll build one okay okay so I like pretzel buns yeah feel about those but you can use it we don't have them as readily available but sometimes we go to La and sometimes the grocery store will have for us okay and you have like also brioche buns or really yeah even even yeah okay so I like to do garlic Mayo yeah that's a good choice what did you do to make this um garlic and some minced onion a little salt you can even use spicy mayo if you haven't ready made from the store but be generous with a Mayo okay creaminess the Magis is the binder that ties it all in I'll be a little more generous there we go good job okay and while you do that I'm going to tell you now I'm going to spread mine but now you do a pickled cabbage I like pickled cabbage because I like the sourness oh it's got a crunch to it brings just ties again ties Everything In It's got a great crunch now you can do a jalapeno pickled jalapenos uh tomatoes to me everything should have a tomato in it um but uh some red onions however you like I'm just giving you some inspiration for your sandwich I'm just gonna right over you there um I'm gonna do a tomato yeah these do that these are gorgeous yeah these are orange tomatoes and a little bit of an onion do you like onions I do my kids definitely do not ever but I'll do a couple rings yeah let's spread it out because you don't want a big bite of the end right a little bit of that heat okay chicken that one I'm definitely eyeing that one okay this is a this is what did you call it before the bad boy keep going back this is like a bad boy okay here we go look at this I'm gonna get a little fancy here I'm gonna take one of these little guys stick that in oh man are we at a fancy restaurant come on look at these gorgeous sandwiches let's admire our handiwork this is beautiful I mean look at it it's as big as my head it is seriously big as your head Fried Chicken Sandwich oh my name for a second you know what you just call me for all of your food naming needs we're gonna go wash so we can sit down and devour this meal together yes um thank you so much for coming on the show really appreciate it it's my honor and will be my pleasure very shortly very soon so thank you so much for coming and we'll check you next time go visit Ariana for more recipes like this go to kosher.com so what so so what what stop we're going to start that again I'm going to say that again is it rolling pause it now for a second okay all right\n"