Garlic Bread Fried Chicken Sandwich
Garlic Bread Fried Chicken Sandwich
Ingredients
For the Fried Chicken
- 4 boneless, skinless chicken thighs, about 6 ounces each
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups peanut oil, or other high smoke point oil, for frying
For the Garlic Bread
- 4 ciabatta rolls, or other sturdy sandwich rolls
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
For Assembly and Toppings
- 1/2 cup mayonnaise
- 1/2 cup pickles, sliced
- 4 lettuce leaves
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably overnight.
⏱️ 5 min
- 2
Prepare the seasoned flour: In a large shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min
- 3
Dredge the chicken: Remove one chicken thigh from the buttermilk, allowing excess to drip off. Dredge thoroughly in the seasoned flour, pressing to ensure a thick, even coating. Repeat with the remaining chicken thighs. Place the dredged chicken on a wire rack set over a baking sheet and let rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 20 min
- 4
Heat the oil: Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Fry the chicken: Carefully lower 2 chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat as needed to maintain oil temperature. Remove the fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken thighs.
⏱️ 16 min•🌡️ 350
- 6
Prepare the garlic butter: While the chicken is frying, preheat your oven to 375°F (190°C). In a small bowl, combine the softened butter, minced garlic, chopped parsley, grated Parmesan cheese, and salt. Mix until well combined.
⏱️ 5 min•🌡️ 375
- 7
Prepare the garlic bread rolls: Slice the ciabatta rolls in half horizontally. Spread a generous amount of the garlic butter mixture evenly over the cut sides of each roll.
⏱️ 5 min
- 8
Toast the garlic bread: Place the buttered rolls cut-side up on a baking sheet. Bake for 5-7 minutes, or until the edges are golden brown and the butter is melted and fragrant. Alternatively, you can toast them in a hot skillet or under a broiler (watch carefully to prevent burning).
⏱️ 7 min•🌡️ 375
- 9
Assemble the sandwiches: Spread mayonnaise on the bottom half of each garlic bread roll. Layer with a lettuce leaf, a fried chicken thigh, and sliced pickles. Top with the other half of the garlic bread roll.
⏱️ 2 min
- 10
Serve immediately and enjoy your Garlic Bread Fried Chicken Sandwich!
Kitchen Tools
Nutrition Facts (per serving)
Garlic Bread Fried Chicken Sandwich
For the Fried Chicken
- 4 boneless, skinless chicken thighs, about 6 ounces each
- 2 cups buttermilk
- 1 tablespoon hot sauce
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups peanut oil, or other high smoke point oil, for frying
For the Garlic Bread
- 4 ciabatta rolls, or other sturdy sandwich rolls
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt
For Assembly and Toppings
- 1/2 cup mayonnaise
- 1/2 cup pickles, sliced
- 4 lettuce leaves
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the buttermilk and hot sauce. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or preferably overnight.
⏱️ 5 min - 2
Prepare the seasoned flour: In a large shallow dish, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 5 min - 3
Dredge the chicken: Remove one chicken thigh from the buttermilk, allowing excess to drip off. Dredge thoroughly in the seasoned flour, pressing to ensure a thick, even coating. Repeat with the remaining chicken thighs. Place the dredged chicken on a wire rack set over a baking sheet and let rest for 15-20 minutes. This helps the coating adhere better.
⏱️ 20 min - 4
Heat the oil: Pour the peanut oil into a large, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Fry the chicken: Carefully lower 2 chicken thighs into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat as needed to maintain oil temperature. Remove the fried chicken to a clean wire rack set over a baking sheet to drain excess oil. Repeat with the remaining chicken thighs.
⏱️ 16 min•🌡️ 350 - 6
Prepare the garlic butter: While the chicken is frying, preheat your oven to 375°F (190°C). In a small bowl, combine the softened butter, minced garlic, chopped parsley, grated Parmesan cheese, and salt. Mix until well combined.
⏱️ 5 min•🌡️ 375 - 7
Prepare the garlic bread rolls: Slice the ciabatta rolls in half horizontally. Spread a generous amount of the garlic butter mixture evenly over the cut sides of each roll.
⏱️ 5 min - 8
Toast the garlic bread: Place the buttered rolls cut-side up on a baking sheet. Bake for 5-7 minutes, or until the edges are golden brown and the butter is melted and fragrant. Alternatively, you can toast them in a hot skillet or under a broiler (watch carefully to prevent burning).
⏱️ 7 min•🌡️ 375 - 9
Assemble the sandwiches: Spread mayonnaise on the bottom half of each garlic bread roll. Layer with a lettuce leaf, a fried chicken thigh, and sliced pickles. Top with the other half of the garlic bread roll.
⏱️ 2 min - 10
Serve immediately and enjoy your Garlic Bread Fried Chicken Sandwich!