Chicken Sandwich with fries Recipe
American · Main course · 35 min total
A classic crispy chicken sandwich with juicy chicken, tangy pickles, and creamy mayo, served with golden french fries.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hamburger buns
- 4 tablespoons mayonnaise
- 8 slices dill pickle
- 4 large potatoes (for fries)
- Vegetable oil for frying
Instructions
- Slice potatoes into thin strips for fries. Soak in cold water for 30 minutes, then drain and pat dry.
- Pound chicken breasts to even thickness. Marinate in buttermilk for at least 15 minutes.
- In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper. Dredge each chicken breast in flour mixture, pressing to adhere.
- Heat 1/2 inch oil in a large skillet to 350°F. Fry chicken for 4-5 minutes per side until golden and cooked through (internal temp 165°F). Drain on paper towels.
- For fries, heat oil to 375°F. Fry potatoes in batches until golden, about 4-5 minutes. Drain and season with salt.
- Toast buns. Spread mayonnaise on bottom buns, top with chicken, pickles, and bun tops. Serve with fries.
Tips
- For extra crispy chicken, double-dip in buttermilk and flour.
- Fries can be baked at 425°F for 25 minutes if preferred.
- Store leftover chicken and fries separately in the refrigerator for up to 2 days.
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