Chicken Sandwich
Submitted by gal friday
Pressure-fried chicken sandwich with a crispy flour coating, dill pickles, and buttered buns. A fast-food copycat that cooks in just 3 and a half minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis chicken sandwich takes a page from the fast-food playbook: pressure-frying boneless breast in peanut oil for a shatteringly crispy crust that stays juicy inside. The whole frying process takes just 3½ minutes under pressure, which is how restaurants get that impossibly crisp exterior without drying out the meat.
The flour coating has a subtle trick: powdered sugar mixed in with the salt and pepper. It’s not enough to make the chicken taste sweet, but the sugar caramelizes in the hot oil and deepens the golden color of the crust while adding a faint complexity you can’t quite name.
An egg and milk wash before dredging gives the flour something to grip. That double dip (wet, then dry) creates the adhesion that keeps the coating from sliding off in the oil. Simple, but it makes the difference between a crispy shell and bare, naked chicken.
Butter on the bun face, two dill pickles on the bottom, chicken breast on top. That’s it. The pickles cut through the richness of the fried chicken and buttered bun with a sharp, vinegary crunch.
Pro Tips
- Use a pressure cooker with a locking lid designed for frying. Standard pressure cookers may not be rated for oil. Check your manufacturer’s guidelines before attempting this.
- Let the oil reach temperature before adding chicken. If the oil isn’t hot enough, the coating absorbs grease instead of crisping.
- Blot the chicken on paper towels immediately after frying. Those few seconds of draining are the difference between crispy and greasy.
Variations
- Spicy version: Add cayenne pepper and paprika to the flour mixture for a kick. A drizzle of hot sauce on the bun seals the deal.
- Deluxe build: Add lettuce, tomato slices, and mayo as suggested for a more loaded sandwich.
Ingredients
Directions
Heat the peanut oil in a pressure cooker over medium Heat to about 400℉ (200℃).
In a small bowl, beat the egg and stir in the milk.
In a separate bowl, combine the flour, sugar, pepper, and salt.
Dip each piece of chicken in milk until it is fully moistened.
Roll the moistened chicken in the flour mixture until completely coated.
Drop all four chicken pieces into the hot oil and close the pressure cooker.
When steam starts shooting through the pressure release, set the timer for 3½ minutes.
While the chicken is cooking, spread a coating of melted butter on the face of each bun.
When the chicken is done, remove it from the oil and drain or blot on paper towels.
Place two pickles on each bottom bun; add a chicken breast, then the top bun.
To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce.
Mayonnaise also goes well on this sandwich
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