
Crispy Chicken Sandwich
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Ingredients:
- 2 large chicken breasts, halved horizontally
- 2 tsp “Slap Ya Mama” seasoning
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- Vegetable oil, for frying
- 4 sweet Hawaiian buns
- Chicken dipping sauce (use your favorite)
- Dill pickles, sliced
Instructions:
Prepare the Chicken:
- Tenderize the Chicken: Place the chicken halves between two pieces of plastic wrap and gently pound them with a meat mallet to an even thickness.
- Season the Chicken: In a small bowl, mix 1 tsp “Slap Ya Mama” seasoning, garlic powder, black pepper, and salt. Sprinkle evenly over both sides of the chicken breasts.
Make the Marinade:
- Mix Wet Ingredients: In a bowl, whisk together the eggs, milk, hot sauce, and Worcestershire sauce.
- Marinate the Chicken: Place the seasoned chicken in the marinade and let sit for at least 30 minutes (or up to a few hours in the refrigerator).
Prepare the Dredging Station:
- Mix Dredging Ingredients: In another bowl, mix the flour with the remaining 1 tsp of “Slap Ya Mama” seasoning.
- Dredge the Chicken: Remove each piece of chicken from the marinade, letting excess drip off, then coat thoroughly in the flour mixture.
Fry the Chicken:
- Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.
- Cook the Chicken: Fry the chicken for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the oil and let drain on a wire rack or paper towels.
Assemble the Sandwich:
- Prepare the Buns: Lightly toast the sweet Hawaiian buns in a pan or oven.
- Build the Sandwich: Spread a generous amount of chicken dipping sauce on both halves of each bun. Place a piece of fried chicken on the bottom bun, add a few slices of pickles, and top with the other half of the bun.