Old Bay Fried Chicken Sandwich

Old Bay Fried Chicken Sandwich

Old Bay instantly makes anything better. Fish, taxes, your mother-in-law. The sky is the limit. This Fried Chicken Sandwich is taken to the next level with a bit of help from Maryland’s finest spice.

Tips / Suggestions

  • It’s tempting to put all of the chicken in the fryer at once, but don’t do it. Make sure each piece is fried separately. The heat of the oil will drop significantly if you do so all at once and you’ll end up with lackluster fried chicken
  • If you plan on frying foods more often, order a container that can be used to reuse the oil each time. I found one on Amazon that comes with a filter. Just run the oil through the filter and into the container. It’ll be as good as new, although a little better than before.
Print Recipe

Old Bay Fried Chicken Sandwich

Recipe by BacusBBQ
Servings

4

servings
Prep time

24

hours 
Cooking time

32

minutes
Calories

kcal

Chicken thighs marinated overnight in pickle juice, fried, and smothered with an Old Bay mayo. This sammy will have you coming back for more.

Ingredients

  • 4 4 chicken thighs boneless / skinless

  • 4 cups 4 vegetable oil

  • pickle juice

  • 4 4 brioche burger buns

  • 1 cup 1 shredded lettuce

  • pickle chips / slices

  • Breading
  • 1-3/4 cups 1-3/4 all purpose flour

  • 2 tsp 2 paprika

  • 1 tsp 1 baking powder

  • 1 tsp 1 salt

  • 1 tsp 1 oregano

  • 2 tsp 2 Old Bay seasoning

  • 1 pinch 1 black pepper

  • Old Bay Sriracha Mayo
  • 1/2 cup 1/2 mayonaise

  • 1 tbsp 1 hot honey

  • 1 tbsp 1 Old Bay seasoning

  • 1 tbsp 1 Sriracha

Directions

  • Spread the chicken thighs over saran wrap and then cover with another layer of saran wrap. Using a mallet, small cast iron pan, or even a hammer, pound the chicken till it's relatively flat or has a consistent thickness.
  • Place the chicken in a bowl and pour pickle juice over top till all of it is completely covered. If you need to add a little water to cover completely, this is fine. Set in the refrigerator and marinate over night. If you can do 2 nights, even better.
  • Remove the chicken from the fridge and set to the side at room temperature for around 1 hour. Thoroughly mix all of the breading ingredients in a shallow bowl or baking dish.
  • Take each piece of chicken one at a time, dredge in the breading, and set aside. Repeat this process one more time to make sure each piece is completely covered.
  • Heat your grill to 375-400 degrees F direct. Place a large cast iron pan or wok over the grill, add the oil to the pan, and heat until the oil is 375 degrees F. Slowly (and one at a time) add each piece of chicken to the pan and fry for roughly 4 minutes per side. Once the skin is golden brown you should be good to go, but you can check that the internal temperature is 165 degrees F. Set the chicken on a wire rack over a paper towel to cool.
  • Toast the buns. Mix all of the mayo ingredients. Spread the mayo over the bottom half of the bun, add the shredded lettuce, fried chicken, a little more mayo, pickle slices, other toasted bun half, and dig in. If you'd like, add two pieces of chicken, depending on how thick the pieces are.


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