Fried Chicken Sandwich with Hot Sauce and Blue Cheese

Introduction

The double dip in milk and flour gives the chicken a thicker crust, and the 10-minute fry keeps it sturdy enough for a coat of hot sauce. You end up with a crisp chicken sandwich on a toasted bun with lettuce and tomato, which makes sense for a one-person lunch or a quick dinner.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 1

Ingredients

• Oil for frying
• ½ cup flour
• ½ teaspoon salt
• ½ cup milk
• 1 boneless skinless chicken breast, pounded flat
• 1 hamburger bun
• 1 leaf green leaf lettuce
• 2 tomato slices
• 1 red onion sliced (if it’s strong, only use a few rings)
• 2 tablespoon hot sauce
• Blue cheese dressing

Instructions

1. Heat just enough oil to cover chicken to 350 °F (175°C) in a large frying pan or a deep-fryer.
2. Stir together flour and salt. Dredge chicken in milk, then flour mixture, again in milk, then flour a second time. Refrigerate chicken for 10-15 minutes.
3. Deep fry chicken in oil for 10 minutes or until golden brown. Drain on a rack.
4. Toast or grill the face of the bun.
5. Put chicken in a bowl with a lid. Add hot sauce, put lid on, and shake gently to coat.
6. Put chicken on bun and top with lettuce and tomato. Serve open face, with blue cheese dressing on the side.

Variations

• Replace the red onion with pickle slices if you want more acidity and less sharp bite.
• Use a boneless skinless chicken thigh instead of the chicken breast for a juicier sandwich with a slightly richer flavor.
• Brush the hot sauce onto the fried chicken instead of shaking it in a bowl if you want more control over the heat and a crisper crust.
• Swap the hamburger bun for a potato bun if you want a softer, slightly sweeter sandwich that compresses less under the chicken.

Tips for Success

• Pound the chicken breast to an even thickness so it cooks through in the 10-minute fry time.
• Don’t skip the 10-15 minute rest in the refrigerator after dredging; it helps the coating stay on during frying.
• Keep the oil close to 350 °F (175°C) so the crust browns without turning greasy.
• Drain the fried chicken on a rack, not directly on a plate, so the bottom crust stays crisp.
• Add the hot sauce right before serving so the coating keeps some crunch.

Storage and Reheating

Store the fried chicken, bun, and toppings separately in airtight containers in the fridge for up to 3 days. The fried chicken can be frozen in a freezer-safe container or wrapped well and frozen for up to 1 month.

Reheat the chicken in a 375 °F oven or air fryer for 8-10 minutes until hot and crisp. The microwave works in short bursts, but the coating softens, so it’s better only if texture doesn’t matter. Toast the bun fresh and assemble just before serving.

FAQ

Can you make this without a deep-fryer?

Yes. A large frying pan works as long as you use enough oil to cover the chicken and keep the temperature near 350 °F.

How do you know the chicken is done after frying?

The crust should be deep golden brown, and the center should reach 165 °F. If the breast was pounded flat evenly, the 10-minute fry is usually enough.

Can you make it less spicy?

Yes. Use less hot sauce or brush on a thin layer instead of shaking the whole piece in the bowl.

Can you use a different dressing?

Yes. A creamy herb or yogurt-based dressing gives you the same cooling effect, though the sandwich will taste a little lighter and less tangy.