This fried chicken sandwich starts with ground chicken breasts formed into crispy, golden patties, served on toasted brioche with tangy sauce and homemade fries. The key is grinding your own chicken and controlling the batter coating for maximum crispness.
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Place chicken breasts in a food processor and pulse until it reaches a ground consistency.
Transfer the ground chicken to a large bowl. Season with garlic powder, onion powder, black pepper, and salt.
Mix the seasonings into the ground chicken by hand until well combined.
Lightly oil your hands, then form the chicken mixture into patties. Place them on a parchment-lined baking sheet.
Place the baking sheet in the freezer for 1 hour to firm up the patties.
While the patties are freezing, prepare the fries. Peel, rinse, and cut potatoes into french fry shapes. Place them in a bowl of cold water with ice to soak.
Prepare the dry dredge. In a bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Whisk to combine.
Melt butter on a griddle or in a pan over medium heat. Toast the brioche buns, cut-side down, until golden brown. Set aside.
Make the sauce. In a small bowl, whisk together mayonnaise, mustard, onion powder, and white vinegar until smooth.
Heat about 4 cups of vegetable oil for frying in a large pot or deep skillet to 350°F (177°C).
Remove the frozen chicken patties from the freezer. Coat each patty thoroughly in the dry flour mixture.
To the remaining flour mixture, add the club soda and baking powder. Whisk until it forms a batter with the consistency of pancake batter.
Dip each flour-coated chicken patty into the wet batter, ensuring it's fully covered.
Carefully place the battered chicken patties into the hot oil. Fry for 5-6 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on a wire rack.
While the chicken rests, fry the potatoes. Drain the soaked fries and pat them dry. Fry the potatoes in batches at 350°F until golden brown and crispy.
Assemble the sandwiches. Spread the sauce on the toasted top and bottom buns.
On the bottom bun, add pickle slices. Place a fried chicken patty on top, followed by shredded lettuce.
Place the top bun on the sandwich. Serve immediately with french fries and ketchup.
Store leftover chicken patties and fries in separate airtight containers in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes until crispy.
deep-fry or candy thermometer · heavy-bottomed pot or Dutch oven · meat grinder or food processor
Yes, pre-made chicken patties will work, but grinding your own chicken breasts gives you better texture control and fresher flavor. It also allows you to season the meat directly.
Heat the vegetable oil to 350–375°F (175–190°C) for both the chicken patties and fries. Use a thermometer to maintain consistent temperature for even cooking.
Fry the potatoes first and drain them on paper towels. Reheat them briefly in the oil just before serving, or keep them warm in a 200°F oven while you fry the chicken.
Yes, form the patties up to 4 hours ahead and refrigerate them on a parchment-lined tray. This helps them hold together better during frying.
Brush the cut sides lightly with butter and toast them in a skillet or on a griddle over medium heat for 1–2 minutes until golden and warm.
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