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Crispy Chicken Ice Cream Sandwich

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There is, or was, a restaurant, Happy Ending Burger in Sydney, Australia serving up this delicious, Crispy Chicken Ice Cream Sandwich. Since I have no plans to travel to Sydney is the near future, I had to make this incredible creation in my kitchen. Honestly, it’s kinda strange when you first hear about it, or even look at it. However, I can assure you, you are going to love, love, love this unusual version of a Fried Chicken Sandwich! Especially, if you are a fan of sweet and savory combinations.

Yes, this unique fried chicken sandwich is very indulgent. In my opinion, it’s worth every single calorie!

A fried chicken sandwich on a brioche bun topped with vanilla ice cream and drizzled with a warm, spicy maple syrup.
Drizzle on the warm maple syrup and serve immediately.

Tools to Make this Crispy Chicken Sandwich

Ingredients to Make Crispy Chicken Ice Cream Sandwich

  • Boneless Chicken Breasts: Substitute with boneless chicken thighs.
  • Brioche Hamburger Buns: Use challah bread or soft potato buns, if brioche buns are unavailable.
  • Buttermilk: Create a substitute by adding lemon juice or vinegar to milk.
  • Rice Flour: Cornstarch is a great substitute. The addition of rice four or cornstarch helps to create a super crunchy crust.
  • Maple Syrup: Choose real maple syrup or substitute with honey or agave syrup.
  • Crushed Red Pepper Flakes: Try cayenne pepper for added heat.
  • Oil for Deep Frying: Canola, vegetable or peanut oil are suitable choices.

How to Make Crispy, Buttermilk Fried Chicken

The key to this entire chicken sandwich recipe is to create a fabulous, crispy and crunchy coating on the chicken, while maintaining a juicy inside. The following method to prepare buttermilk fried chicken, works every single time:

  1. In a bowl combine the buttermilk, one teaspoon of salt, and one teaspoon of black pepper. Add the chicken breasts and marinate in the fridge for at least an hour.
  2. In a large bowl or platter, combine the flour, rice flour (or cornstarch), remaining salt and pepper and paprika.
  3. Dredge the chicken in the flour mixture, then return to the buttermilk and dredge again in the flour mixture for a double-coat. Ensure the flour is packed onto the chicken.
  4. Shake off any excess flour and place on a cooling rack to dry while heating the oil (this step is important).
  5. Heat oil in a pot or deep fryer to 340°-350°F. Fry the chicken for about 8 minutes before flipping.
  6. Flip and allow the chicken to brown on the other side. Use a meat thermometer to ensure the internal temperature reaches 165°F.
  7. Drain of any excess grease.

How to Finish and Serve this Crispy Fried Chicken Ice Cream Sandwich

  1. While the chicken is frying, brush melted butter on the insides of the buns and toast in a pan until golden brown.
  2. Combine the maple syrup and crushed red pepper in a microwave-safe bowl. Heat for 30-seconds.
  3. Assemble the sandwiches by placing the fried chicken on the bottom bun, top with scoops of vanilla bean ice cream and drizzle with the warm, spicy maple syrup.
  4. Serve immediately paired with a side of crispy French fries, sweet potato fries or a fresh salad.

Leftovers

Note:
Due to the nature of this dish, leftovers may not store well and are best enjoyed immediately for optimal flavor and texture.

More Crispy Chicken Recipe to Love

Print
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A fried chicken sandwich on a brioche bun topped with vanilla ice cream and drizzled with a warm, spicy maple syrup.

Crispy Chicken Ice Cream Sandwich


Description

You are going to love, love, love this Crispy Fried Chicken Ice Cream Sandwich! Especially, if you are a fan of sweet and savory combinations.


Ingredients

Scale
  • 2 boneless chicken breasts
  • 2 brioche hamburger buns
  • 2 teaspoons salt, divided
  • 2 teaspoons black pepper, divided
  • 2 cups buttermilk
  • 1 1/2 cups flour
  • 1/2 cup rice flour or cornstarch
  • 1 teaspoon paprika
  • 4 small scoops vanilla bean ice cream
  • 1/2 cup maple syrup
  • 1/2 teaspoon crushed red pepper flakes
  • Oil for deep frying
  • 1 tablespoon melted butter (for toasting buns)

Instructions

  1. In a bowl combine the buttermilk, 1 teaspoon salt and 1 teaspoon black pepper. Add the chicken breasts. Cover and marinate in the fridge for at least an hour.
  2. In a large bowl or platter, combine the flour, rice flour (or cornstarch), remaining salt and pepper and paprika.
  3. Remove one chicken breast from the buttermilk, dredge in the flour mixture, then return to the buttermilk, and dredge again in the flour mixture for a double-dredge. Ensure the flour is packed onto the chicken.
  4. Repeat the dredging process with the remaining chicken breast. Place on a cooling rack to dry while heating the oil.
  5. Heat oil in a pot or deep fryer to 340°-350°F. Fry the chicken for about 8 minutes before flipping. Brown the other side (this should take another 3-4 minutes).Use a meat thermometer to ensure the internal temperature reaches 165°F, before removing the chicken from the fryer. 
  6. While the chicken is frying, brush melted butter on the insides of the buns and toast in a pan until golden brown.
  7. Once the chicken is cooked, drain excess grease.
  8. Warm the maple syrup and crushed red pepper in the microwave for 30-seconds.
  9. Assemble the sandwiches: Place fried chicken on the bottom bun, top with two or three small scoops of vanilla bean ice cream and drizzle with warm maple syrup.
  10. Top with the other bun and serve immediately.
  11. ENJOY!

Notes

  • Allow the chicken to marinate in the seasoned buttermilk for at least an hour in the fridge. This will help to not only infuse flavor, but also add juiciness to the fried chicken. 
  • Easily substitute chicken breasts with boneless chicken thighs.
  • Adding rice flour or cornstarch will provide for a crispier exterior.
  • Double dredge for an extra crispy and crunchy fried chicken.
  • Allowing the coated chicken to rest on a cooling rack for a few minutes before frying helps it adhere better to the chicken surface. This can result in a crispier and more flavorful crust once fried.
  • Heat the oil to 340°F-305°F to ensure the outside of the chicken doesn’t get too brown before the inside of the chicken is fully cooked. 
  • Use a meat thermometer prior to pulling the chicken out of the fryer to ensure the internal temperature reached 165°F. 
  • Serve immediately for best results.
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Dinner, Sandwich
  • Method: Easy
  • Cuisine: American

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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