Cast Iron Fried Chicken Sandwiches
Why This Recipe Works
Fried chicken sandwiches look appealing, but too often they fail to deliver on flavor, leaving you with an overcooked chicken breast and a greasy, bland crust. 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. We created a simple craggy coating with flour and water plus baking powder for an extra-crisp crust. Dipping the pieces of chicken in egg white first helped the coating adhere without making the chicken taste eggy. Letting the dredged chicken chill for at least 30 minutes before frying helped the coating set up and enabled our salty spice rub—a combination of paprika, garlic powder, dried sage, and cayenne pepper—to season the meat throughout. A mayo-based sauce spiked with mustard and pickles proved to be the perfect condiment to spread on the buns and accent our well-seasoned, crunchy fried chicken. With its high sides and great heat retention, our cast-iron skillet was the perfect frying vessel; we needed only 1 quart of oil to fry all the chicken.