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THE BEST FRIED CHICKEN SANDWICH

Ingredients

  • 2 boneless chicken breasts, trimmed
  • 2 C buttermilk
  • kosher salt/pepper
  • 2 C AP flour
  • 1/2 C rice flour
  • 2 TBLS McCormick Paprika
  • peanut or canola oil for frying
  • few scoops of Breyer's French Vanilla ice cream
  • 3 to 4 TBLS AR's ® Hot Honey
  • pinch of McCormick crushed red pepper flakes
  • 2 brioche buns
  • 1 TBLS butter
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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 given…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…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 on a buttery, toasted brioche bun from St. Pierre Bakery (available at Harris Teeter). Definitely a cheat meal…and definitely worth every single calorie and gram of fat!

the best Fried chicken sandwich with ice cream

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, so the chicken will fry evenly. Pour buttermilk in bowl. Season with kosher salt and 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. I like to 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 racks 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 will have to fry in two batches. When oil is at temperature, place one breast in the hot oil. I did turn down the heat just a touch as they were frying. I just wanted to ensure that the chicken would fully cook. Fry for about five to six minutes per side. Test with a meat thermometer for doneness…should read 165 degrees. Remove from fryer and drain excess oil on paper towels.

As the second piece of chicken is frying, toast the buns. I just heated up a flat cast iron pan…melted the butter…added the buns…removed when they were 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. Heat in microwave for about 30 seconds.

a jar of honey

To serve, place crispy chicken breast on bottom bun, top with a few scoops of vanilla ice cream. Drizzle with the warmed, spicy honey. Place top bun and ENJOY! I served mine with homemade french fries…click here for recipe!

Like this recipe? Check out my Chicken and Waffles using this same super crispy chicken…click here!

Chicken and waffles

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