Hot Chicken Sandwiches Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the sandwich.

Buttermilk: Used to marinate the chicken, making it tender and juicy.

Flour: Forms the base of the breading mixture for the chicken.

Paprika: Adds a smoky, slightly sweet flavor to the breading.

Garlic powder: Enhances the savory taste of the chicken.

Onion powder: Adds a subtle onion flavor to the breading.

Salt: Essential for seasoning the chicken.

Black pepper: Adds a bit of heat and depth to the flavor.

Burger buns: Soft buns that hold the sandwich together.

Pickles: Provide a crunchy, tangy contrast to the fried chicken.

To ensure your chicken breasts are evenly cooked and juicy, pound them to an even thickness before marinating. This not only helps in achieving a uniform cook but also allows the buttermilk to penetrate more effectively, enhancing the flavor and tenderness of the chicken.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile to chicken, making them a suitable alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides the same tangy flavor and tenderizing effect as buttermilk.

• flour - Substitute with cornstarch: Cornstarch can create a crispier coating and is a good alternative for those avoiding gluten.

• paprika - Substitute with chili powder: Chili powder adds a similar depth of flavor with a bit more heat.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Fresh onions offer a more robust and natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often described as more earthy.

• burger buns - Substitute with whole wheat buns: Whole wheat buns provide more fiber and a slightly nutty flavor.

• sliced pickles - Substitute with sliced cucumbers: Fresh cucumbers offer a similar crunch and can be a milder alternative to pickles.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.
• Wrap each chicken breast individually in plastic wrap or aluminum foil. This helps to maintain its crispiness and prevents freezer burn.
• Place the wrapped chicken breasts in an airtight container or a zip-top freezer bag. Label the container with the date to keep track of freshness.
• Store the burger buns separately. You can keep them at room temperature in a bread box or freeze them in a zip-top freezer bag.
• For the pickles, store them in their original jar or transfer them to an airtight container. Keep them refrigerated.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken breasts on a baking sheet and cover them loosely with aluminum foil. Bake for 15-20 minutes or until heated through.
• Toast the burger buns in the oven or on a skillet for a few minutes until they are warm and slightly crispy.
• Assemble your sandwiches with the reheated fried chicken, burger buns, and pickles. Enjoy your delicious hot chicken sandwiches as if they were freshly made!

• Preheat your oven to 350°F (175°C). Place the leftover fried chicken on a baking sheet lined with parchment paper. Heat for about 15-20 minutes until the chicken is crispy and heated through. For the burger buns, wrap them in aluminum foil and place them in the oven for the last 5 minutes to warm them up without drying them out.

• If you're in a hurry, use a microwave. Place the fried chicken on a microwave-safe plate and cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking halfway through. For the burger buns, wrap them in a slightly damp paper towel and microwave for about 15-20 seconds.

• For an air fryer, preheat it to 375°F (190°C). Place the fried chicken in the basket and heat for about 5-7 minutes until crispy and hot. Warm the burger buns separately in the air fryer for about 2 minutes.

• On the stovetop, heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the fried chicken in the skillet and cover with a lid. Heat for about 3-4 minutes per side until warmed through. For the burger buns, you can toast them in the same skillet for about 1-2 minutes per side.

• For a toaster oven, preheat to 350°F (175°C). Place the fried chicken on the rack and heat for about 10-15 minutes until crispy and hot. Warm the burger buns in the toaster oven for the last 3-4 minutes.

• Mixing bowl: Use this to combine the flour, paprika, garlic powder, onion powder, salt, and pepper.

• Whisk: This is useful for thoroughly mixing the dry ingredients together.

• Shallow dish: Ideal for dredging the marinated chicken in the flour mixture.

• Frying pan: Use this to fry the chicken breasts until they are golden brown and cooked through.

• Tongs: Handy for flipping the chicken breasts in the frying pan to ensure even cooking.

• Meat thermometer: Useful for checking that the chicken has reached an internal temperature of 165°F to ensure it is fully cooked.

• Paper towels: Place the fried chicken on these to drain excess oil.

• Knife: Use this to slice the pickles if they are not pre-sliced.

• Cutting board: A safe surface for slicing the pickles.

• Serving plate: Assemble the sandwiches on this before serving.

• Spatula: Useful for transferring the fried chicken from the pan to the paper towels and then to the buns.

Marinate ahead: Marinate the chicken breasts in buttermilk the night before to save time on the day of cooking.

Pre-mix the coating: Combine the flour and spices in advance and store in an airtight container.

Use a thermometer: Ensure the oil is at the right temperature for frying to cook the chicken faster and more evenly.

Toast the buns: Toast the burger buns while the chicken is frying to streamline the assembly process.

Batch fry: Fry multiple chicken breasts at once if your pan is large enough to save time.