WEEKDAYS 1e|12c|p

Crunchy Chicken & Potato Chip Sandwich

Daphne Oz & Carla Hall
Servings: 10
30 to 60 min
Part 1 of 2

Indulge in Carla and Daphne's ultimate crunch-tastic chicken sandwich!

  • Ingredients
  • step-by-step directions
Crunchy Chicken & Potato Chip Sandwich
  • Hot Fried Chicken
  • 1 quart Water
  • 1/4 cup Hot Sauce
  • 1/4 cup Kosher Salt
  • 1/4 cup Sugar
  • 1 1/2 pounds Chicken Cutlets
  • 3 cup Flour
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • Oil
  • 1/4 cup Vegetable Oil
  • 1 tablespoon Cayenne
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Garlic Powder
  • 1/2 teaspoon Sugar
  • Potato Buns (to serve)
  • Slaw
  • 2 cups Shredded Red Cabbage
  • 1/2 cup Shredded Carrot (about 1-2 carrots)
  • 3 Scallions (thinly sliced)
  • 1 Bread & Butter Pickle (chopped)
  • 1 cup Mayonnaise
  • 2 Lemons (juiced)
  • 2 Garlic Cloves (grated)
  • Salt
  • Freshly Cracked Pepper
  • Chips
  • 3 Idaho Potatoes (thinly sliced)
  • Vegetable Oil (for frying)
  • Paprika (to taste)
  • Garlic Powder (to taste)
  • Spread
  • 1/4 cup Mayonnaise
  • 1 tablespoon Honey
  • 1 teaspoon Paprika
  • Whisk Water, Hot Sauce, Salt and Sugar in a bowl until Salt and Sugar dissolve.   Add Chicken and refrigerate at least 1 hour. 
  • In a large Dutch oven heat Oil to 350°F.
  • Remove Chicken from Hot Sauce marinade and pat dry. Arrange on a wire rack in a single layer.
  • In a medium bowl, combine the Flour, Salt, and Pepper.  Transfer Flour to a mesh strainer and dust Chicken lightly on both sides. Allow to air dry in the refrigerator for 1 hour, keep the Flour.
  • Remove Chicken from the refrigerator, and dust heavily with more Flour and then press to help cake on the Flour for extra crispiness.
  • Fry Chicken in preheated Oil until it reaches an internal temperature of 160°F, about 3-4 minutes. Remove to a paper towel lined plate.
  • Heat 3 tablespoons Oil in small saucepan over medium heat until shimmering.  Add Cayenne, Paprika, Salt, Garlic Powder and Sugar.  Cook until fragrant, about 30 seconds.  Transfer to a small bowl, and drizzle over the Chicken to serve.
  • Place a schmear of spread on the bottom Bun and top with Chicken. Finish with Coleslaw and Potato Chips.
  • For Slaw: Toss together the ingredients in a large bowl until evenly dressed. Adjust seasoning to taste.
  • For Chips: Soak sliced Potatoes in ice cold water for 30 minutes to remove excess starch.
  • Drain and pat dry with a clean kitchen towel or paper towels. Allow to dry before frying.
  • Heat Oil to 375°F.
  • Working in batches, fry Chips for 2-3 minutes until crispy but not browned. Remove to a paper towel-lined plate and season immediately with Paprika and Garlic Powder.
  • Spread: Mix together the ingredients until evenly combined.
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