Barefoot Contessa Fried Chicken Sandwich is a classic recipe. It offers crispy yet tender chicken soaked in a tasty marinade. Allow the chicken marinate for at least 8 hours in the refrigerator for juicy fried chicken. We are using Buttermilk Herb Mayo, but you can use simple mayonnaise if you like. Plan a day before to make these sandwiches as the marinating takes time.
Ingredients
- 3 small skinless, boneless chicken breasts
- 3½ cups all-purpose flour
- 2 cups buttermilk
- 1 shallot, peeled, thinly sliced
- 2 garlic cloves, smashed
- Kosher salt
- Freshly ground black pepper
- 4 teaspoons baking powder
- 2½ teaspoons smoked paprika
- 1 jalapeño pepper, halved lengthwise
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 2 (48-ounce) bottles canola oil
- 6 potato hamburger buns, toasted, for serving
- Buttermilk Herb Mayo, for serving
- 6 Bibb lettuce leaves
- Kosher dill pickles, thinly sliced, for serving
How to make fried chicken sandwich
In a large bowl, mix buttermilk, garlic, jalapeño, shallot, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
Pound the chicken breasts between the 2 pieces of parchment paper with a rolling pin until they are ½ inch thick. Place the chicken in marinade, cover and refrigerate for at least 8 hours.
Preheat oven at 300F. Put a wire rack on a sheet pan in the oven.
In a bowl, flour, baking powder, cayenne pepper, paprika, celery salt, 1 tablespoon kosher salt, and 1½ teaspoons black pepper. Set aside.
Pour oil into a medium Dutch oven until it reaches 2 inches. Heat oil until it reaches the temperature of 350 degrees.
Take chicken pieces from marinade, dredge it in the flour mixture, dip again in the marinade and then in flour mixture. Shake off the excess and carefully transfer only 3 pieces into oil. Cook for 5 minutes on each side until brown. Transfer the chicken to the oven to keep them warm until ready to serve.
To assemble the chicken sandwich, place the bottom piece of bun on a serving plate, spread buttermilk herb mayo, place a leaf of lettuce, pickle slices, and chicken piece. Spread mayo on the top bun and place over the top of chicken. Serve immediately.
Barefoot Contessa Fried Chicken Sandwich
Ingredients
- 3 small skinless, boneless chicken breasts
- 3½ cups all-purpose flour
- 2 cups buttermilk
- 1 shallot, peeled, thinly sliced
- 2 garlic cloves, smashed
- Kosher salt
- Freshly ground black pepper
- 4 teaspoons baking powder
- 2½ teaspoons smoked paprika
- 1 jalapeño pepper, halved lengthwise
- 1 teaspoon cayenne pepper
- 1 teaspoon celery salt
- 2 (48-ounce) bottles canola oil
- 6 potato hamburger buns, toasted, for serving
- Buttermilk Herb Mayo, for serving
- 6 Bibb lettuce leaves
- Kosher dill pickles, thinly sliced, for serving
Instructions
- In a large bowl, mix buttermilk, garlic, jalapeño, shallot, 2 teaspoons kosher salt, and 1 teaspoon black pepper.
- Pound the chicken breasts between the 2 pieces of parchment paper with a rolling pin until they are ½ inch thick. Place the chicken inmarinade, cover and refrigerate for at least 8 hours.
- Preheat oven at 300F. Put a wire rack on a sheet pan in the oven.
- In a bowl, flour, baking powder, cayenne pepper, paprika, celery salt, 1 tablespoon kosher salt, and 1½ teaspoons black pepper. Set aside.
- Pour oil into a medium Dutch oven until it reaches 2 inches.Heat oil until it reaches the temperature of 350 degrees.
- Take chicken pieces from marinade, dredge it in the flour mixture, dip again in the marinade and then in flour mixture. Shake off the excess and carefully transfer only 3 pieces into oil. Cook for 5 minutes on each side until brown. Transfer the chicken to the oven to keep them warm until ready to serve.
- To assemble the chicken sandwich, place the bottom piece of bun on a serving plate, spread buttermilk herb mayo, place a leaf of lettuce, pickle slices, and chicken piece. Spread mayo on the top bun and place over the top of chicken. Serve immediately.
