Topped with crispy slaw, these fried chicken sandwiches are great for a leisurely outdoor lunch. They’re made using our fried chicken kit, which was developed by award-winning chef Thomas Keller; it duplicates the recipe from his Ad Hoc restaurant in Napa Valley. The chicken needs to brine for 6 hours before frying, so plan accordingly. Variations on this sandwich are included at the end of the recipe.
Recipe courtesy of Williams-Sonoma
Foodie Byte: Variations: There’s more than one way to dress up a fried chicken sandwich. Here are a few ideas to make it your own. Omit the mayonnaise and coleslaw and proceed as directed:
Korean Fried Chicken Sandwich: Combine gochuchang (a spicy red pepper paste) with mayonnaise and spread on the bread. Top the fried chicken with kimchi.
Cordon Bleu Fried Chicken Sandwich: Spread Dijon mustard on the bread. Top the fried chicken with thinly sliced ham and melted Gruyère cheese.
California Fried Chicken Sandwich: Top the fried chicken with slices of crispy bacon, tomato, lettuce and avocado.