Ina Garten’s Fried Chicken Sandwich recipe is a must-try for any home cook looking to elevate their fried chicken game. All it takes is a few tips & tricks for foolproof results every time!
I am sure we can all agree that few dishes can rival the appeal and irresistible flavor of the mighty fried chicken. It’s golden hue, it’s moist interior, it’s indulgent crispy crunch- is there anything better? There is! Layering that crispy fried chicken on a soft potato style roll and slathering it with homemade buttermilk herb mayo- it’s life changing!
The secret ingredient to Ina Garten’s Fried Chicken Recipe
Buttermilk is the secret ingredient that sets good fried chicken apart great fried chicken. Not only does it impart a subtle tanginess to the meat, but it also works wonders as a tenderizing agent. By marinating the chicken in buttermilk overnight, or at least for a few hours, the acidity helps break down the proteins, resulting in incredibly tender and juicy meat. This step is how you achieve that perfect chicken texture that defines a truly exceptional fried chicken.
Achieving a flavorful, crispy coating
Ina’s recipe, like many others, calls for seasoning the flour for an added layer of before frying. Adding a simple seasoning of salt, pepper, garlic powder, and paprika adds the perfect amount of added flavor to this already delicious chicken.
Perfect fried chicken comes down to temperature
I HIGHLY recommend this simple, universal silicone probe holder to control the perfect depth of the probe
A requirement of all exceptional fried chicken is a crispy, golden-brown coating. Frying chicken may seem like a daunting task, but with the right tools and knowhow, you can prefect the art of frying at home. The oil’s temperature is the most important component of frying. It’s a delicate dance between heat and timing, but using a temperature probe in the oil, allows you to monitor and adjust the oil temperature throughout the frying process, making the daughting task of frying, accessible to even the most novice home cooks.
Fried Chicken is better when shared
One of the joys of making fried chicken is the opportunity to share it with loved ones. No matter the occasion, serving up a platter of crispy, golden chicken by itself or on an amazing sandwich, is sure to delight those you share it with.
Fried chicken is a testament to the power of simple, quality ingredients and time-honored cooking techniques. With its crispy coating, tenderized meat, and irresistible flavor, it’s no wonder this dish has become a beloved favorite in kitchens around the world. So, roll up your sleeves, gather your ingredients, and prepare to wow your crowd with Ina Garten’s Buttermilk Fried Chicken Sandwiches!
Fried Chicken Sandwiches
Equipment
- Thermometer safe for hot oil
Ingredients
- 2 cups buttermilk shaken
- 1 shallot peeled, halved lengthwise and thinly sliced crosswise
- 2 garlic cloves smashed
- 1 jalapeño pepper with seeds, halved lengthwise
- Kosher salt and freshly ground black pepper
- 3 small skinless boneless chicken breasts (6 ounces each)
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 1/2 teaspoons smoked Spanish paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 2 48-ounce bottles canola oil
- Kosher dill pickles such as Claussen, thinly sliced, for serving
Instructions
- In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons kosher salt and 1 teaspoon black pepper. Place the chicken breasts between 2 pieces of parchment paper and, with a rolling pin or a meat mallet, pound them until they are evenly 1/2 inch thick. Slice each piece of chicken in half crosswise so you have 2 pieces approximately the same size. Place the chicken in the marinade, making sure each piece is well coated, cover with plastic wrap and refrigerate for at least 8 hours or up to (but not more than) 24 hours.
- When ready to cook the chicken, preheat the oven to 300˚. Set a wire rack on a sheet pan and place them in the oven.
- In a large bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper and set aside.
- Pour oil into a medium (9-inch round by 4 1/2-inch high) Dutch oven, such as Le Creuset, until it is 2 inches deep. Clip on a candy thermometer and heat the oil over high heat until it reaches 350˚. Meanwhile, lift the chicken from the marinade, dredge it in the flour mixture, submerge it again in the marinade, then again in the flour mixture, lightly shaking off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
- When the oil is 350˚, carefully lower 3 pieces only into the oil with tongs and adjust the heat to keep the oil at 350˚. Don’t crowd the chicken! Cook for 5 minutes, turning once to brown evenly. With an oversized wire slotted spoon or spider, transfer the chicken to the sheet pan in the oven to keep warm. Repeat with the remaining chicken. Sprinkle all the chicken with salt and keep warm for up to 15 minutes, until ready to serve.
- Serving suggestions: Serve with coleslaw and buttermilk herb mayo or with pickles on a potato roll.
