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
- 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.
- In a large bowl or platter, combine the flour, rice flour (or cornstarch), remaining salt and pepper and paprika.
- 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.
- Repeat the dredging process with the remaining chicken breast. Place on a cooling rack to dry while heating the oil.
- 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.
- While the chicken is frying, brush melted butter on the insides of the buns and toast in a pan until golden brown.
- Once the chicken is cooked, drain excess grease.
- Warm the maple syrup and crushed red pepper in the microwave for 30-seconds.
- 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.
- Top with the other bun and serve immediately.
- 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