July 7th was National Fried Chicken Day. A great day – and the inspiration for our July Sandwich Night in America – the Fried Chicken Sandwich. While we love all sandwiches – we do not love them equally and this is one at the top of our list. What is better then crispy fried chicken between a buttered bun with some spice and some tang and down right yumminess? To celebrate this day we are highlighting some of our favorite sandwich creations from home chefs, restaurants and of course the award winning fried chicken sliders created by Sandwich America founder Jennifer Daskevich.
A Favorite Restaurant Fried Chicken Sandwich
Son of a Gun Restaurant
8370 W. 3rd St.
Los Angeles, CA
323.782.9033
Chefs Vinny Dotolo and Jon Shook opened Animal, a Los Angeles must try and followed it up with Son of a Gun, a small casual place focused on seafood. However, top billing on the out door A-Frame, and to many guests, is not a seafood dish but the fried chicken sandwich.
This sandwich has received numerous accolades and praise from local and national publications and has made the “best of” on many lists. It is indeed a delicious sandwich, butter tender brioche, fried chicken, tangy and spicy slaw with pickles and jalapenos, and rooster aioli. All good things on their own – but they all harmonize to make an amazing sandwich. Who would guess one of the best things on the menu at a seafood centric restaurant would be a chicken sandwich – but it is.
Lucky for us this recipe was published in Bon Appetite Magazine and anyone can learn how to make this amazing sandwich.
Fried Chicken Sandwich at Son of a Gun in Los Angeles
Sandwich America Founder Jennifer Daskevich Wins the Chevron Game Day Challenge with Fried Chicken Sliders
A Champion Fried Chicken Sandwich
What’s better than a fried chicken sandwich? A mini fried chicken sandwich – that way you can have more than one. These fried chicken sliders took the grand prize at the Chevron Game Day Chef Challenge. The challenge here was to be inspired by ingredients you could find at your local Chevron gas station. Make a big batch of the bacon jam and keep on hand – it goes great on just about anything.
Fried Chicken Sliders with
Bacon Jam and Chipotle Yogurt Sauce
Fried Chicken Sliders with Apricot Bacon Jam and Chipotle Sauce
Makes 8 sliders – Active Prep Time 40 Minutes – Cook Time 55 Minutes
Ingredients:
- 8 brioche slider buns
- 1 pound thick cut bacon
- 1 onion
- 4 cloves garlic
- 1/4 cup apple cider vinegar
- 1/2 cup root beer
- 1 pack sesame snaps candy
- ¼ cup brown sugar½ cup dried apricots
- 1 teaspoon red pepper flakes
- 2 chicken breast cutlets
- 1 cup flour
- Kosher Salt
- Fresh Cracked Pepper
- 2 eggs
- 1 tablespoon peanut or vegetable oil + additional for frying
- ½ cup salted cashews (from Chevron) chopped
- 1 1/2 cups panko bread crumbs
- 1 individual container Greek Yogurt Plain (From Chevron)
- 2 chipotles in adobo plus tablelspoon adobo sauce
- 2 tablespoons butter melted
- 16-24 whole basil leaves
Directions:
For Bacon Jam: Cut bacon into 1 inch pieces and cook until crisp. Slice onions and garlic thin. When bacon is crisp, remove from pan onto paper towel lined plate. Sauté onion and garlic in bacon fat until translucent. Meanwhile, whisk together apple cider vinegar, root beer, and brown sugar. Dice dried apricots and sesame snaps and add to liquid mixture then add to onions and garlic. Bring to a boil. Add bacon back in. Reduce heat and simmer until liquid evaporates and onions caramelize. Add in red pepper flakes and let cook a bit more. Pulse in blender for about ten pulses until combined but still chunky.
For Chicken: Cut breasts in half width wise and pound thin then cut each breast half in half again so you have 8 cutlets. Season lightly with kosher salt and fresh cracked pepper on both sides. Using three different plates or bowls create the breading station. In first bowl put flour and season with kosher salt and cracked pepper. Beat eggs and 1 tablespoon oil together and place in second bowl. In third bowl put panko and chopped cashews. Heat an inch of oil in a large fry pan. Dredge chicken in flour shaking off excess. Dredge in egg shaking of excess. Place in cashews and panko and press crumb mixture into chicken. When oil is heated, Cook chicken until crisp on both sides and cooked through. 2-3 minutes a side. Drain on paper towels.
For Chipotle Sauce: Mince Chipotle and mix with plain greek yogurt.
Assembly: Brush inside of buns with butter and toast slightly in pan or in oven. Spread bottom bun with chipotle sauce and place one chicken breast on each bun. Pile with bacon jam. Drizzle on more chipotle sauce then top with fresh basil leaves.
I make the components of these ahead and assemble last minute. Enjoy!!!
Fried Chicken Sandwiches from Around the Foodiesphere
Here are a couple of our favorite fried chicken sandwich recipes from around the foodisphere. Crispy chicken and great balance is the key.
Bubby’s Buttermilk Fried Chicken Sandwich by Modern Honey
Melissa at Modern Honey gives some great tips for her ultimate fried chicken sandwich. Be sure to salt the chicken before the coating goes on – great tip to be sure every bite has a great flavor. She also recommends creating a balance of flavors and accomplishes this with spicy pickles and cool creamy coleslaw. Click on the photo to see how to make this beautiful creation.
Bubby’s Buttermilk Fried Chicken Sandwich – Recipe and Photo by Melissa at Modern Honey
BLT Fried Chicken Sandwich
The crispy chicken with the salty bacon and the dreamy Dijon is a great combo of flavors on this Fried Chicken Sandwich by Brian Sonoskus at the Daily Meal.
BLT Fried Chicken Sandwich – Recipe and Photo by Brian Sonoskus
What is Your Favorite Fried Chicken Sandwich?
Do you Eat Out or Make it at Home? Share your Favorite with Us!
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