QiMeal
Crispy Fried Chicken Sandwich
Crispy Fried Chicken Sandwich · ready in 23 min · 2 servings · 903 kcal per serving · easy · 7 ingredients
A true American lunch counter classic with hot crunchy buttermilk fried chicken, plush brioche, cool lettuce, pickles, and creamy mayo.
- Prep
- 8 min
- Cook
- 15 min
- Total
- 23 min
- Serves
- 2
- kcal
- 903
- Difficulty
- easy
Ingredients · 2 servings
- 2Buttermilk fried chicken, cooked
- 2Brioche bun, split
- 50 gPickle, sliced
- 2 ½ tbspMayonnaise
- 30 gLettuce, washed and dried
- 2 tspButter, softened
- ¼ tspBlack pepper, ground
Equipment
oven, stovetop, baking sheet, wire rack, skillet, knife, cutting board, spatula, tongs, spoon, butter knife, serving plate
Instructions
- Gather Ingredients
Gather the chicken, buns, pickles, mayonnaise, lettuce, butter, pepper, a baking sheet, wire rack, skillet, knife, board, and spatula. · 5 min
What to look for: All ingredients are measured and tools are ready.
- Crisp Chicken
Heat the oven to 190°C / 375°F, set chicken on a wire rack over a baking sheet, and bake until the crust is crisp and the center is hot. · 12 min
When it is done: Center reaches 74°C / 165°F.
- Toast Buns
Melt butter in a skillet over medium heat, place bun halves cut side down, and toast until the surface is golden and fragrant. · 3 min
What to look for: Cut sides are evenly golden with crisp edges.
- Sauce Buns
Spread mayonnaise over the toasted cut sides of each bun, then dust the mayonnaise lightly with black pepper. · 2 min
What to look for: Each bun has a thin even layer of sauce.
- Build Sandwich
Layer lettuce on the bottom buns, place hot chicken on top, and add pickle slices so each bite gets crunch and briny snap. · 2 min
What to look for: Chicken sits centered with pickles spread evenly.
- Serve Fresh
Close the sandwiches with the top buns and serve at once while the chicken is loud, crisp, and juicy. · 1 min
What to look for: Sandwiches are stacked neatly and the crust is still crisp.
Nutrition (per serving)
| kcal | 903 |
|---|---|
| Protein | 41 g |
| Carbohydrates | 65 g |
| of which sugars | 10 g |
| Fat | 52 g |
| of which saturated | 14 g |
| Fibre | 3 g |
| Sodium | 1779 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Do not reheat the assembled sandwich. Store chicken separately if needed and crisp it before assembling fresh.
Ingredient substitutions
Mayonnaise
- Mustard: Use only if a sharper, less creamy sandwich is acceptable.
Butter
- Olive oil: Use for toasting if butter is not available.
