Chris Morocco's ideal chicken sandwich skimps on prep time, but never flavor.
Chances are, if you want a crispy slab of chicken sandwiched inside a squishy bun, swaddled by a creamy sauce, and topped with tangy pickles, you want it today. Not tomorrow, not two days from now. A craving for ais often satisfied by ordering one at a restaurant, since many recipes involve more time than most of us are willing to wait. So when I set out to make my ideal version, my guiding principle was speed without sacrificing flavor. That means this recipe is makeable in an hour.
, which often feature buttermilk, need hours for the enzymes in the dairy to tenderize the proteins in the chicken. They can take up to a day to make a difference in texture and flavor. Instead, I used a dry brine with salt, garlic powder, and other seasonings that grab onto the chicken and don’t let go. Speaking of which: skinless, boneless chicken thighs were the clear winner when it came to convenience, plus they’re perfectly sized for sandwich duty.
I explored creating the crispy shell of batter that’s emblematic of Korean approaches to fried chicken, but found the only way to unleash its full potential was to double-fry, involving two oil temperatures. So instead for ease, I used a seasoned dry dredge with 50%Where Korean-style fried chicken continued to inspire me, however, was in the glaze. I made a fast sauce with
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How I Developed The Perfect Crispy Chicken Sandwich RecipeChris Morocco spent two entire days frying chicken in the Bon Appétit Test Kitchen—but came away with the perfect crispy fried chicken sandwich recipe. Try Chris' Gochujang Glazed Fried Chicken Sandwich recipe for yourself: https://bonappetit.com/recipe/gochujang-glazed-fried-chicken-sandwich
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