Fried Chicken Sandwiches
 Crispy and juicy beyond compare, these fried chicken sandwiches are a mash-up of your favorite fast food versions. Ingredients For the Chicken 3 boneless, skinless chicken breasts (about 1⅓ pounds) 2 cups cold water 2 tablespoons plus ¾ teaspoon salt 2 teaspoons sugar 4 to 6 cups vegetable or peanut oil, for frying 1 large egg ½ cup milk 1½ cups all-purpose flour 3 tablespoons cornstarch 1½ teaspoons baking powder ¾ teaspoon garlic powder 1 tablespoon freshly ground black pepper 1 teaspoon Accent flavor enhancer (see note) 1 teaspoon paprika 3 boneless, skinless chicken breasts (about 1⅓ pounds) 2 cups cold water 2 tablespoons plus ¾ teaspoon salt 2 teaspoons sugar 4 to 6 cups vegetable or peanut oil, for frying 1 large egg ½ cup milk 1½ cups all-purpose flour 3 tablespoons cornstarch 1½ teaspoons baking powder ¾ teaspoon garlic powder 1 tablespoon freshly ground black pepper 1 teaspoon Accent flavor enhancer (see note) 1 teaspoon paprika For the Sauce ½ cup best-quality mayonnaise, such as Hellmann's or Duke's 3 tablespoons store-bought barbecue sauce 2 teaspoons Dijon mustard ½ cup best-quality mayonnaise, such as Hellmann's or Duke's 3 tablespoons store-bought barbecue sauce 2 teaspoons Dijon mustard For the Sandwiches 6 hamburger buns Bread-and-butter pickles 6 hamburger buns Bread-and-butter pickles Instructions Make the chicken: One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you're cooking the breasts.) Pour the cold water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be). Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until shimmering (about 350°F). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.) In a medium bowl, whisk the egg and milk until evenly combined. In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts. Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil. Make the sauce: In a small bowl, whisk together the mayoanniase, barbecue sauce, and mustard. Assemble the sandwiches: Spread some of the sauce on each top and bottom bun. Top each bottom bun with a piece of crispy chicken and a few pickles. Close the sandwiches and serve immediately. Note: Accent is an MSG flavor enhancer that enhances the savory, umami flavors of foods. You can find it in the spice section of the supermarket. I love the flavor it adds, but if you would prefer, you can omit it and increase the salt in the breading to one heaping teaspoon. Note: A deep-frying thermometer isn’t a must, but it really does help maintain the proper temperature for frying, which ensures that the breading is crispy and sticks to the chicken. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying. Make-Ahead/Freezer-Friendly Instructions: The sauce can be made 3 days ahead and refrigerated. Make the chicken: One at a time, place the chicken breasts in a resealable freezer bag; using a meat mallet or rolling pin, pound them to an even ¼-inch thickness. Cut each pounded breast in half. (If the pieces seem too large to fit in a bun, trim off the pointy ends; you can cook those as chicken nuggets at the same time you're cooking the breasts.) Pour the cold water into a medium bowl; add the 2 tablespoons of the salt and the sugar and whisk until dissolved. Place the chicken breasts in the brine, cover the bowl, and refrigerate for at least 4 hours or overnight (the longer you brine, the saltier the chicken will be). Line a plate with a few layers of paper towels and set it next to the stove. Pour the oil into a large, high-sided pot or Dutch oven until it reaches a depth of about 1 inch. Heat the oil over medium-high heat until shimmering (about 350°F). (If the end of a wooden spoon or cube of bread sizzles vigorously when you dip it in, the oil is hot enough.) In a medium bowl, whisk the egg and milk until evenly combined. In another medium bowl, whisk the flour, cornstarch, baking powder, garlic powder, pepper, Accent, paprika, and the remaining ¾ teaspoon salt. Drizzle 4 tablespoons of the egg mixture into the flour mixture and mix with a fork until the flour mixture is evenly clumpy. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken from the brine and pat dry with paper towels. One at a time, dip each breast into the egg mixture, letting any excess drip off, and then into the flour mixture, turning a few times and pressing firmly so that the clumps adhere. Set the breaded chicken on the lined baking sheet and repeat with the remaining breasts. Carefully place a few pieces of breaded chicken into the hot oil without crowding the pot. Cook, turning a few times, until golden brown and crispy on both sides, 4 to 5 minutes total. Place the cooked chicken on the paper towel-lined plate to drain. Fry the remaining breasts in the same manner, adjusting the heat as necessary to maintain the temperature of the oil. Make the sauce: In a small bowl, whisk together the mayoanniase, barbecue sauce, and mustard. Assemble the sandwiches: Spread some of the sauce on each top and bottom bun. Top each bottom bun with a piece of crispy chicken and a few pickles. Close the sandwiches and serve immediately. Note: Accent is an MSG flavor enhancer that enhances the savory, umami flavors of foods. You can find it in the spice section of the supermarket. I love the flavor it adds, but if you would prefer, you can omit it and increase the salt in the breading to one heaping teaspoon. Note: A deep-frying thermometer isn’t a must, but it really does help maintain the proper temperature for frying, which ensures that the breading is crispy and sticks to the chicken. Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying. Make-Ahead/Freezer-Friendly Instructions: The sauce can be made 3 days ahead and refrigerated. Nutrition Information Powered by Per serving (6 servings) Serving size: 1 sandwich Calories: 628 Fat: 21 g Saturated fat: 4 g Carbohydrates: 55 g Sugar: 7 g Fiber: 2 g Protein: 32 g Sodium: 742 mg Cholesterol: 114 mg Per serving (6 servings) Serving size: 1 sandwich Calories: 628 Fat: 21 g Saturated fat: 4 g Carbohydrates: 55 g Sugar: 7 g Fiber: 2 g Protein: 32 g Sodium: 742 mg Cholesterol: 114 mg