Lunch: Ultimate Fried Chicken Sandwich Recipe | MyRecipes

Recipe by Darcy Lenz If you think you need to venture to the closest fast-food joint to snag a chicken sandwich that's delicious, crispy and fried to perfection, think again! Homemade pickles and an irresistible garlicky mayo top this heavenly chicken sa

This recipe includes superfoods such as:

Romaine Lettuce

Health benefits of Ultimate Fried Chicken Sandwich Recipe | MyRecipes

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood.

Ingredients

8 boneless, skinless chicken thighs (about 2 1/4 lbs)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon onion powder
1 cup buttermilk
1 large egg
vegetable oil
2 cups all-purpose flour
8 (2-ounce) potato sandwich buns, lightly toasted
1 1/2 cups shredded romaine lettuce

Instructions

To prepare pickles, place cucumbers in a wide shallow bowl. Combine water, vinegar, sugar, mustard seeds, and salt in a small saucepan over high heat; bring mixture to a boil. Remove from heat; carefully pour vinegar mixture over pickles. Let stand until ready to assemble sandwiches.
To prepare mayo, combine mayonnaise and next 7 ingredients (through garlic) in a medium bowl, stirring with a whisk. Refrigerate until ready to assemble sandwiches.
To prepare sandwiches, sprinkle chicken thighs evenly with salt, pepper, and onion powder. Combine buttermilk and egg in a large bowl, stirring with a whisk. Add chicken to bowl; toss to coat.
Pour oil to a depth of 1 inch in a large cast-iron skillet; heat oil to 325 °. Place flour in a shallow dish; dredge chicken thighs in flour, shaking off excess. Carefully add 4 chicken thighs to oil; cook 5 to 6 minutes on each side or until golden brown and done. Drain on a wire rack set over paper towels; keep warm. Repeat procedure with remaining chicken thighs.
To assemble sandwiches, drain pickles well; discard pickling liquid. Spread mayo evenly over bottom halves of buns; top evenly with pickles, lettuce, chicken thighs, and top halves of buns. Serve immediately.