Fried Chicken Sandwiches

Name: Fried Chicken Sandwiches
Yield: Makes 4 sandwiches
Ingredients: 1 1/2 teaspoons, kosher salt; 1 teaspoon, paprika; 1 teaspoon, pepper; 1 teaspoon, garlic powder; 1/2 teaspoon, dried thyme; 1/2 teaspoon, dried sage; 1/4 teaspoon, cayenne pepper; 2 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed and halved crosswise; 1 1/2 cups, all-purpose flour; 1 teaspoon, baking powder; 3 tablespoons, water; 2 large, egg whites, lightly beaten; 2 quarts, peanut or vegetable oil, for frying; 4 , potato sandwich rolls

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Appears in Cook's Country February/March 2014

Main Courses

Chicken

Sandwiches

With just 5 minutes of frying—and a handful of our simple tricks—you’ll be eating homemade fried chicken sandwiches that blow the feathers off any fast-food version.

SERVESMakes 4 sandwiches

TIME1 hour, plus 30 minutes refrigerating

WHY THIS RECIPE WORKS

To create a sandwich with all the crunchy appeal of fried chicken, we needed to start with the right piece of meat; boneless breasts halved crosswise proved to be ideal. Baking powder in our craggy flour coating makes the crust on the chick...

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