Southern Style Chicken Sandwich

Southern Style Chicken Sandwich

You’ve got to try this take on a classic – the Southern style chicken sandwich. The first thing you’ll notice is that it’s not overloaded with tons of salt. Any fast food fried chicken you may be buying is through the roof with sodium. For example, McDonald’s and Chickfil-A with similar offerings to the recipe below ¬†contain 43-54% of your recommended daily sodium in EACH sandwich!

While the chicken is still fried, you’re going to love knowing all of the fresh ingredients in the sandwich you make at home as compared to the fast food variety. Crispy fried chicken, sour tangy pickles, you know you want it.


Southern Style Chicken Sandwich


2 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk or soy milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
2 tablespoon beer
1 tablespoon plus 1 teaspoon confectioners’ sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter or margarine, softened


  1. Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
  2. Heat about 1 inch peanut oil in a skillet over medium heat. Meanwhile, whisk the egg, milk and beer in a baking dish. Whisk both flours, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
  3. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, flipping once, about 4 minutes. Drain on paper towels.
  4. Lightly toast rolls and spread the cut sides of the buns with some of the butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Comments are closed.