UAE · Texas Chicken UAE · Recipes
Crunchy Chicken Sandwich (Copycat)
A home version of the crunchy fried chicken sandwich format: a buttermilk soaked chicken breast, double coated in seasoned flour, fried crisp, and served in a soft buttered bun with mayonnaise and pickles. The marinade needs 2 to 4 hours in the fridge, so start it well ahead of frying. It has not been kitchen-tested for this site yet, so treat it as a starting point. The home cost below is an estimate for the ingredients listed, per sandwich.
What it costs: restaurant vs home
| Option | Cost |
|---|---|
| Non-VegCrunchy Chicken Sandwich at Texas Chicken UAE (typical price, from the menu page) | 19 AED |
| This home version, per serving | 9 AED |
| You save | 10 AED (53%) |
Restaurant price is the typical figure from our Texas Chicken UAE menu data (prices vary by location). Home cost is an estimate for the ingredients listed, per serving.
Ingredients
| Amount | Ingredient | Note |
|---|---|---|
| 1 cup | buttermilk | for the marinade |
| 2 tsp | kosher salt | for the marinade |
| 1 dash | hot sauce | to taste, for the marinade |
| 1 tbsp | dry ranch dressing mix | for the marinade |
| 4 | skinless boneless chicken breast halves | about 140 g each |
| 1.33 cups | plain flour | for the coating |
| 2 tbsp | cornstarch | for the coating |
| 2 tsp | kosher salt | for the coating |
| 0.5 tsp | black pepper | freshly ground, for the coating |
| 1.5 tsp | cayenne pepper | optional, for the coating |
| 1 tbsp | dry ranch dressing mix | for the coating |
| 1 | egg | beaten, for the wash |
| 0.5 cup | buttermilk | for the wash |
| 0.25 cup | milk | for the wash |
| n/a | neutral oil | for frying, enough to fry safely |
| 4 | soft hamburger buns | toasted and buttered |
| 6 tbsp | mayonnaise | to taste |
| 12 slices | dill pickles | to taste |
Method
- Whisk the marinade buttermilk, salt, hot sauce and ranch dressing mix in a large bowl. Cut a few shallow diagonal slits into the thick end of each chicken breast so it cooks evenly, then turn the chicken in the marinade until well coated.
- Cover and chill the chicken for 2 to 4 hours. Do not skip this rest, it is what keeps the chicken juicy.
- Mix the coating in a shallow dish: flour, cornstarch, salt, black pepper, cayenne if using, and ranch dressing mix. Stir until evenly combined.
- Whisk the wash in a second bowl: beaten egg, buttermilk and milk.
- Lift each breast from the marinade with a fork and let the excess drip off. Coat it in the flour mixture, shake off the loose flour, dip it in the egg wash so the surface is wet all over, then coat it in flour again. Repeat the wash and flour coat once more, then rest the coated chicken on a wire rack for at least 15 minutes so the coating sets.
- Heat oil to 175 to 190 degrees C. Fry the chicken in batches for 4 to 5 minutes, turning halfway, until deep golden, crisp, and cooked through with no pink left in the centre.
- Drain the fried chicken briefly on a plate lined with crumpled foil or a rack, so the base does not go soggy.
- Butter and toast the buns, spread mayonnaise over both halves, add pickles, lay the hot chicken on top, close the bun and serve straight away.
Tips
- Let the coated chicken rest before frying, a wet coating slides off in hot oil.
- Keep the oil hot between batches; cold oil makes greasy, soft crusts.
- If you like heat, add a little hot sauce to the mayonnaise as well as the marinade.
Recipe credit: adapted in our own words from the tested recipe by Allrecipes. Their Copycat Fried Chicken Sandwich was tested by the Allrecipes Test Kitchen; it was the reference point for the marinade, double coating and frying method here. Our wording and method above are our own. The recipe above is complete as published here; the original is credited only as a reference for readers who want to compare: original tested recipe at Allrecipes.
See the full Texas Chicken UAE menu & prices The original item: Non-VegCrunchy Chicken Sandwich