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Fried Chicken Sandwich Recipe

Name: Kona Grill - Tampas Fried Chicken Sandwich Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces boneless skinless chicken thighs or breasts; 1.5 cups buttermilk; 1 tbs hot sauce (optional); 1.75 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.5 tsp cayenne pepper (optional); 2 pieces eggs; 4 cups vegetable oil or peanut oil for frying; 4 pieces brioche buns; 8 pieces bibb lettuce leaves; 1 piece tomato; 12 pieces dill pickle slices; 8 pieces bacon strips, cooked until crisp; 2 tbs unsalted butter (for toasting buns); 0.5 cups mayonnaise; 2 tsp Dijon mustard; 1 tsp yellow mustard; 2 tbs honey; 1 tsp apple cider vinegar or lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 2 pieces russet potatoes; 2 cups vegetable oil for frying or baking; 1 tsp salt; 0.25 tsp black pepper

Inspired by Kona Grill - Tampa

Time1h 15m

Serves4

southern fried chicken, pickles, bibb lettuce, tomato, bacon, honey mustard, brioche bun, fries

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Ingredients

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Fried Chicken

4 pieces boneless skinless chicken thighs or breasts

1 1/2 cups Buttermilk

1 tbs hot sauce (optional)

1 3/4 cups 00 bread flour

1/4 cups Cornstarch

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

1/2 tsp cayenne pepper (optional)

2 pieces Eggs

4 cups vegetable oil or peanut oil for frying

Sandwich Build

4 pieces brioche buns

8 pieces bibb lettuce leaves

1 piece tomato

12 pieces dill pickle slices

8 pieces bacon strips, cooked until crisp

2 tbs unsalted butter (for toasting buns)

Honey Mustard Sauce

1/2 cups Mayonnaise

2 tsp Dijon mustard

1 tsp yellow mustard

2 tbs Honey

1 tsp apple cider vinegar or lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Fries (Side)

2 pieces russet potatoes

2 cups vegetable oil for frying or baking

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp optional: garlic powder

Method

Fried Chicken

Marinate

Pound chicken to an even thickness (about 1/2 inch) if using breasts. In a bowl, combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 1 hour or up to 6 hours to tenderize and flavor.

Prepare Dredging Station

In a shallow dish combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. In a second shallow bowl, beat the eggs. Set the marinated chicken on a plate to drain excess buttermilk.

Dredge Chicken

Working one piece at a time, shake off excess buttermilk, dredge chicken in the flour mixture, then dip briefly in beaten eggs, then dredge again in the flour mixture for a double-coated crust. Press the flour onto the chicken to adhere well, then set on a wire rack for 10 minutes to rest (this helps crust stick).

Heat Oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 3–4 cups depending on vessel). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a pinch of flour — it should sizzle steadily but not burn.

Fry

Fry chicken in batches without crowding. Cook 5–7 minutes per side for thighs or thicker pieces, or until internal temperature reaches 165°F (74°C) and crust is deep golden brown. Maintain oil temperature near 325–350°F by adjusting heat. Transfer cooked chicken to a wire rack set over a baking sheet and tent loosely with foil to keep warm while you finish remaining pieces.

Drain and Rest

Let the fried chicken rest 5 minutes on the rack; this preserves crispness and allows juices to redistribute.

Honey Mustard Sauce

Whisk together mayonnaise, Dijon mustard, yellow mustard, honey, and apple cider vinegar (or lemon juice) in a small bowl until smooth. Season with salt and black pepper to taste. Refrigerate until ready to assemble. If the sauce is too thick, thin with a teaspoon of water or more vinegar.

Bacon and Toasted Buns

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels. Split brioche buns and spread a little butter on the cut sides. Toast buttered buns face-down in the hot skillet for 1–2 minutes until golden. Keep warm.

Fries (Side)

Prepare Potatoes

Wash and peel potatoes if desired. Cut into 1/4- to 1/2-inch fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on clean towels.

Fry or Bake

To fry: Heat oil in a deep pan to 325°F (160°C). Fry potatoes in batches 3–4 minutes until pale golden and tender but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry a second time 2–3 minutes until golden and crisp. Drain on paper towels and season with salt, pepper, and optional garlic powder. To bake: Toss fries in 2 tbs oil, spread on a single layer on a sheet, and bake at 425°F (220°C) for 20–30 minutes, turning once, until crisp and golden. Season as above.

Assemble Sandwiches

Slice the tomato into 4 even slices. Lightly spread honey mustard sauce on both the top and bottom toasted bun. On the bottom bun place 1–2 bibb lettuce leaves, then a fried chicken piece. Top the chicken with 2 slices of tomato, 2 strips of crispy bacon, and 3 dill pickle slices. Add a small drizzle or dollop of extra honey mustard if desired. Close with the top bun and serve immediately with fries.