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Crispy Fried Chicken

Dan Souza · Cook’s Country
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Illustration created with AIGenerated with ImagineArt (Nano Banana)

Breasts pounded to ½ inch, dipped in egg white and rested in their dredge before frying, on potato rolls.

ChickenFried
The recipe

How to make it

4 servings
Makes4Time1 hr (with 30 min chill)SourceDan Souza · Cook’s Country

Ingredients

Spice mix

  • 1½ tsp kosher salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 1 tsp garlic powder
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ¼ tsp cayenne

Chicken

  • 2 boneless, skinless chicken breasts (6–8 oz each), halved crosswise
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • 3 Tbsp water
  • 2 large egg whites, lightly beaten
  • 2 quarts peanut or vegetable oil

To serve

  • 4 potato sandwich rolls
  • Shredded iceberg, sliced onion, dill pickle chips and mayonnaise

Method

  1. Mix the spices and set 1 Tbsp aside. Pound the chicken to an even ½ in between plastic wrap and season with the rest.
  2. Whisk the flour, baking powder and reserved spice. Rub in the water with your fingers until shaggy bits form; those become the crunch.
  3. Dip each piece in egg white, then press firmly into the flour. Rest on a rack in the fridge 30–60 minutes.
  4. Heat 1½ in of oil in a large Dutch oven to 375°F. Fry, keeping it at 325–350°F, until golden and 160°F, 4–5 minutes, flipping halfway.
  5. Cool 5 minutes on a rack and serve on the rolls with lettuce, onion, pickles and mayo.

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Video

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AI illustration of this burger, made from its recipe description YouTubeTraditional Dan SouzaDan Souza

Dan Souza shares how to make the perfect chicken sandwich at home | GMA

Souza breaks down his crispy fried chicken burger on Good Morning America, which also published the recipe.

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Guide: How to make a crispy fried chicken burger →

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