Also featuring cool cucumber soup, a salad of summer’s freshest vegetables, and fruit cobbler.
Whenever I get takeout food I always go for that Crispy Chicken Sandwich. I don’t know why but it has been one recipe that I’ve loved since I was little.
I’m a huge chicken fan, so I would always prefer that over a burger when I would go anywhere. Then we started making our favorite sandwich at home and never looked back.
This Crispy Chicken Sandwich Recipe uses minimal ingredient and time and it comes out crisp and juicy every time I make it and so I’ve always stuck with this recipe.
I love simple recipes, now you probably wouldn’t take a Chicken Sandwich recipe as an easy one, but it really really is, otherwise I probably wouldn’t make it as often as I do!
The breading recipe is my favorite, it ensures that it stays on the sandwich and it is in fact crispy! Load it up on a bun with some mayo, pickles and lettuce and I’m sold.
I know summer is all about grilling. And believe me—I love grilling, too. But come late summer, when the nights begin to cool a bit, I’m ready for something different. Some texture and crunch. Some oily goodness. That’s when I know it’s time to treat myself and my family to fried chicken sandwiches. Yeah, yeah, your kitchen might get a little hotter when you heat the oil for frying, but that’s why the gods invented air-conditioning—or at least a fan. And after one bite of these tender, crackly, chicken thighs topped with a sweet-hot butter and tangy pickles, you’ll hardly notice those beads of sweat.
The rest of the supper, except for dessert, requires no additional heat and uses up your garden’s (or your friend’s garden’s) goodies. Start with a super-easy cold cucumber soup. Clean-tasting and refreshing, it won’t weigh you down before the main course.
Served with the sandwich is an easy salad you can adjust to what you have on hand. I like spinach, corn, and tomatoes, but you could swap in another green or even sliced green beans in place of the spinach. As for the corn, if it’s prime- picked, you may not even have to cook it. Just taste it raw, and if you like it, skip the boiling. A little blue cheese in the salad pairs perfectly with the hot (though not quite Buffalo hot) chicken.
Finally, dessert. (Yes, you can fit it in after that sandwich, which really isn’t that big.) An easy cobbler filled with summer’s best fruit rounds out the homey menu. It’s simple on purpose, because that’s what summer eating is all about—even when you’re not grilling.
One Day Ahead
⦁ Make the soup.
⦁ Marinate the chicken.
⦁ Make the spicy-sweet butter for the sandwiches.
Three Hours Ahead
⦁ Make the salad dressing.
⦁ Take the butter out of the fridge.
Two Hours Ahead
⦁ Make the cobbler.
⦁ Prep (but don’t dress) the salad and keep refrigerated.
30 Minutes Ahead
⦁ Fry the chicken and assemble the sandwiches.
⦁ Dress the salad.
⦁ Garnish the soup.
⦁ Ensure you two-fer this recipe in the flour, this guarantees the covering sticks and that it turns out overall quite fresh.
⦁ Utilize more modest chicken bosoms, assuming you need to manage them down, that is fine.
⦁ You can make this recipe in a dish or in the profound fryer, anything that you have is fine.
⦁ This can be frozen, see my tips above.
⦁ Utilize any garnishes you like, we like to keep it basic with mayo, pickles and lettuce.
⦁ You can twofold or divide this recipe relying upon the number of individuals you that are serving.
⦁ Try to wipe your chicken off, this assists the covering with sticking better to the chicken.
FAQ A Summer Fried-Chicken Sandwich Dinner
Q: What is a Summer Fried-Chicken Sandwich Dinner?
A: A Summer Fried-Chicken Sandwich Dinner refers to a meal centered around a delicious fried-chicken sandwich, typically enjoyed during the summer season. It consists of a crispy, breaded and fried chicken fillet served on a bun with various toppings and accompaniments.
Q: How can I prepare a Summer Fried-Chicken Sandwich Dinner?
A: Here’s a general guide on preparing a Summer Fried-Chicken Sandwich Dinner:
- Start by marinating the chicken fillets. You can use boneless, skinless chicken breasts or chicken thighs. In a bowl, combine buttermilk, salt, pepper, and any desired spices or seasonings. Add the chicken fillets to the marinade, ensuring they are well coated. Let them marinate in the refrigerator for at least 30 minutes, or ideally up to overnight.
- Prepare the breading for the chicken. In a separate bowl, combine all-purpose flour with additional seasonings like garlic powder, paprika, cayenne pepper, and salt. You can customize the seasoning blend based on your taste preferences.
- Heat vegetable oil in a large skillet or deep fryer to a temperature of around 350°F (175°C).
- Take the marinated chicken fillets out of the buttermilk mixture, allowing any excess to drip off. Dredge the fillets in the seasoned flour mixture, ensuring they are evenly coated.
- Carefully place the breaded chicken fillets into the hot oil, cooking them in batches if needed. Fry them for about 5-6 minutes per side or until they are golden brown and cooked through. Make sure to maintain the oil temperature during frying.
- Once the chicken is cooked, transfer it to a paper towel-lined plate to drain excess oil.
- While the chicken is resting, prepare the toppings and accompaniments for your sandwiches. Common options include lettuce, sliced tomatoes, pickles, sliced onions, and a variety of sauces like mayonnaise, mustard, or hot sauce.
- Lightly toast the buns or rolls you will be using for the sandwiches.
- Assemble the sandwiches by spreading your desired sauces on the bun, then adding the fried chicken fillet and topping it with lettuce, tomatoes, pickles, and onions.
- Serve the Summer Fried-Chicken Sandwiches with your choice of side dishes like coleslaw, potato salad, corn on the cob, or fries.
Q: Can I make the chicken fillets ahead of time?
A: While the chicken fillets are best when served immediately after frying, you can prepare them ahead of time and reheat them to maintain their crispiness. After frying the chicken, allow it to cool completely, then store it in an airtight container in the refrigerator. When you’re ready to serve, reheat the chicken fillets in a preheated oven at around 375°F (190°C) for about 10-12 minutes until they are warmed through.
Q: Can I make a vegetarian or vegan version of the Summer Fried-Chicken Sandwich?
A: Yes, you can create a vegetarian or vegan version of the Summer Fried-Chicken Sandwich using plant-based alternatives. For the chicken fillet, you can use breaded and fried tofu, seitan, or a store-bought vegan chicken substitute. There are also numerous vegan breading options and plant-based sauces available to suit your dietary preferences.
Q: Are there any variations to the Summer Fried-Chicken Sandwich Dinner?
A: Absolutely! You can get creative with the toppings and sauces to create different flavor profiles. Consider adding cheese, bacon, avocado, or different types of spreads or dressings. You can also experiment with different types of bread or rolls for