I was just minding my own business the other day on Instagram, a photo came across my feed of a Fried Chicken Sandwich with Ice Cream from Happy Ending Burger! O-M-G! Since I am not going to be visiting Sydney, Australia any time soon, and since no recipe was provided, I decided to create The Best Fried Chicken Sandwich on my own.
Seriously, one of the best sandwiches I have ever put in my mouth. Honestly, I could not stop. Did not even want to. My super crispy, buttermilk fried chicken topped with Breyer’s vanilla ice cream and drizzled with AR’s ® Bourbon Barrel Aged Hot Honey. All of which was complimented by a buttery, toasted brioche bun from St. Pierre Bakery (available at Harris Teeter). Definitely a cheat meal. Also, definitely worth every single calorie and gram of fat!
HOW TO MAKE THE BEST FRIED CHICKEN SANDWICH
SUPER CRISPY CHICKEN
Let’s talk chicken. I came across these organic, boneless chicken breasts at Harris Teeter. They were trimmed and just perfect. Pound down the thickest part just a bit. This will allow the chicken to fry evenly. Pour buttermilk in bowl. Season with kosher salt and black pepper. Add the chicken breasts and place in fridge to marinate for about an hour!
In a bowl, whisk together the AP flour, rice flour and paprika. Season with a pinch, or two of kosher salt. Remove one piece of chicken from the buttermilk and dredge in the seasoned flour. Of course, I encourage a double-dip. So, put that flour coated piece of chicken back into the buttermilk, and again in the flour. Be sure all sides are fully coated. Place floured breast on a cooling rack. Repeat with the remaining breast.
Allow the chicken to dry on the cooling rack while you are heating up the oil. Place enough oil in a cast iron pan for a deep fry. Oil should be at 350 degrees. These pieces of chicken are really big. So, you may have to fry in two batches. When the oil is at temperature, place one breast. Turn down the heat just a touch as they were frying. This will help to ensure that the chicken fully cooks. Fry for about five to six minutes per side. Test with a meat thermometer for doneness. The thermometer should read at least 165 degrees. Remove from fryer and drain excess oil on paper towels or on a clean cooling rack.
GET YOUR BUNS READY!
As the second piece of chicken is frying, toast the buns. Heat up a cast iron pan. Melted the butter. Add the buns. Remove once the buns are nice and toasty. Take the ice cream out of the fridge to soften a bit. In a small bowl, add the honey and crushed red pepper flakes. Heat in microwave for about 30 seconds.
TO FINISH AND SERVE THE BEST FRIED CHICKEN SANDWICH
To serve, place the crispy chicken breast on bottom bun. Top with a few scoops of French vanilla ice cream. Drizzle with the warmed, spicy honey. Place top bun and ENJOY! Served up with homemade french fries. Click here for recipe!
Like this recipe? Check out my Chicken and Waffles using this same super crispy chicken.
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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!
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[…] would be remiss if I did not also include my recipe here for The Best Fried Chicken Sandwich. Seriously, go check it out. You are not going to believe what it’s topped […]
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