English10 min
Fried chicken sandwich
Stovetop. Done at 165°F. Fry about 9 to 10 minutes.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
1
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
1,861
Calories
1,861 kcal in this batch
Protein
240.8 g
Fat
36.8 g
Carbs
122.6 g
Per serving stays put. Amounts follow the headcount.
Ingredients
Onion powder
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
Garlic powder
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Clean the chicken and cut off the extra fat.
- 2
Cover it in the flour and shake it.
- 3
Another 1/2 cup flour is on standby.
- 4
Dip it in the eggs, then in the panko.
- 5
Use Italian seasoned panko.
- 6
The spices go in the breading.
- 7
Heat the grease. Butter and bacon grease go in that grease.
- 8
Put the chicken in away from you.
- 9
Fry about 9 to 10 minutes.
- 10
Flip at about 5 minutes.
- 11
It is done at 165°F.
- 12
Toast the buns.
- 13
Mayonnaise goes on.
- 14
Melt the cheese on the chicken.
- 15
Cheese, mayonnaise, lettuce, a big tomato, buns, mushrooms, olives, pickles, and cucumbers go on.
Cook's notes
The chicken goes in cold. The grease is already hot.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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