Fast-food restaurants have hyped a long list of new chicken sandwiches, but with the right recipe and ingredients, you can make the perfect version in your own kitchen.
Dan Souza, editor-in-chief of Cooks Illustrated and host of "America's Test Kitchen," shared a simple, no frills, fried chicken sandwich with "GMA."
Souza said there are a few key components to creating a great homemade fried chicken sandwich.
First, he said to add extra flavor and crisp, start with a spice blend added to the flour. Then add baking powder to "help give some lift and airy, crispy, craginess to it."
The real key to the best texture is to add three tablespoons of water directly to the dredge mixture which creates extra crispy bits.
"When those nubby bits form with the water in there and then fry up, that's how you get that super crispy outside," he explained.
Check out the full recipe below.
Ingredients
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon cayenne pepper
2 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and halved crosswise
1 1⁄2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons water
2 large egg whites, lightly beaten
2 quarts peanut or vegetable oil, for frying
4 potato sandwich rolls
Directions
Use a Dutch oven that holds 6 quarts or more. We like to serve these sandwiches topped with shredded iceberg lettuce, sliced onion and dill pickle chips and slathered with mayonnaise.
Combine salt, paprika, pepper, garlic powder, thyme, sage, and cayenne in bowl. Measure out 1 tablespoon spice mixture and set aside. Pat chicken dry with paper towels. Using meat pounder, gently pound each chicken piece to even 1/2-inch thickness between 2 pieces of plastic wrap. Season chicken all over with remaining 2 3/4 teaspoons spice mixture.
Whisk our, baking powder, and reserved 1 tablespoon spice mixture together in large bowl. Add water to the mixture and rub together with your fingers until water is evenly incorporated and shaggy pieces form. Place egg whites in shallow dish.
Set wire rack in rimmed baking sheet. Working with 1 piece at a time, dip chicken in egg whites to thoroughly coat, letting excess drip back into dish, then dredge in the mixture, pressing to adhere.
Transfer chicken to prepared wire rack and refrigerate for at least 30 minutes or up to 1 hour.
Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees. Add chicken to hot oil. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry, stirring gently to
prevent pieces from sticking together, until chicken is golden brown and registers 160 degrees, 4 to 5 minutes, flipping halfway through frying. Transfer to clean wire rack and let cool for 5 minutes.
Serve on rolls.
Recipe reprinted courtesy of Cooks Country.
