Bobby Flay Fried Chicken Sandwich

Bobby Flay’s Fried Chicken Sandwich is made with chicken breasts, mayonnaise, kimchee, napa cabbage, cilantro, and toasted buns. This tasty Bobby Flay Fried Chicken Sandwich recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 4 people.

Ingredients Needed:

Mayonnaise:

• 1/2 cup prepared mayonnaise
• 2 tablespoons gochujang
• Finely grated zest of 1 lime
• Kosher salt and freshly ground black pepper

Kimchee Slaw:

• 1/4 cup rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/4 head napa cabbage, finely shredded
• 1 cup chopped prepared kimchee
• 1/4 cup fresh cilantro leaves
• Kosher salt and freshly ground black pepper

Fried Chicken:

• 4 cups canola oil
• 4 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup unsweetened coconut milk
• 1 cup buttermilk
• 4 cloves garlic, chopped to a paste
• 3-inch piece fresh ginger, peeled and finely grated
• Four 6-ounce boneless skinless chicken breasts, pounded to even thickness
• 4 buns, split, brushed with oil and toasted until lightly golden brown

How To Make Fried Chicken Sandwich?

1. Prepare the Mayonnaise: Whisk together 1/2 cup mayonnaise, 2 tablespoons gochujang, finely grated zest of 1 lime, and some kosher salt and freshly ground black pepper. Cover and refrigerate for at least 30 minutes to meld flavors.
2. Make the Kimchee Slaw: In a large bowl, whisk together 1/4 cup rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey. Add 1/4 head finely shredded napa cabbage, 1 cup chopped kimchee, and 1/4 cup fresh cilantro leaves. Season with salt and pepper, toss to combine, cover, and let sit at room temperature for at least 30 minutes.
3. Cook the Fried Chicken: Preheat the oven to 325°F (165°C). Heat 4 cups canola oil in a large Dutch oven or deep fryer until a thermometer reads 365°F (185°C). Set up a breading station with 2 large shallow bowls of 4 cups all-purpose flour seasoned with salt and pepper. In a third bowl, whisk 1 cup unsweetened coconut milk, 1 cup buttermilk, 4 cloves chopped garlic, and 3-inch piece finely grated fresh ginger, seasoned with salt and pepper. Dredge each 6-ounce boneless skinless chicken breast in the first bowl of flour, tap off excess, dip into the milk mixture, let excess drip off, and dredge in the second bowl of flour. Fry chicken in batches until golden brown and cooked through, about 4-5 minutes. Remove to a baking sheet fitted with a rack and repeat with remaining chicken. Place in the oven for about 5 minutes to crisp up.
4. Assemble the Sandwiches: Spread mayonnaise on each side of the toasted buns. Top each bun with a fried chicken breast and some kimchee slaw. Serve immediately.

Recipe Tips:

• Use a Meat Thermometer: Check that the chicken reaches 165°F (74°C) to ensure it’s fully cooked.
• Double-Dip for Crispiness: Coat the chicken in flour, dip it in the milk mixture, and then coat it in flour again for a crunchier texture.
• Preheat Oil Correctly: Heat the oil to 365°F (185°C) before frying. Too cool, and the chicken will be greasy; too hot, and the coating might burn.
• Rest Chicken After Frying: Let the chicken rest on a wire rack before putting it in the oven. This keeps the coating crispy.
• Prepare Slaw in Advance: Make the kimchee slaw at least 30 minutes before serving to enhance the flavors.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Fried Chicken Sandwich cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: If you wish to freeze the Fried Chicken Sandwich, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer bag. Freeze for up to 1 month. To thaw, move it to the refrigerator overnight.
• Reheat: Place the sandwich on a microwave-safe plate and cover it. Heat in 30-second intervals until warmed through.

Nutrition Facts

Serving Size: 1 sandwich

• Calories: 620
• Total Fat: 34g
• Saturated Fat: 7g
• Cholesterol: 120mg
• Sodium: 1,100mg
• Potassium: 800mg
• Total Carbohydrate: 50g
• Dietary Fiber: 2g
• Sugars: 9g
• Protein: 26g

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Parmesan
• Bobby Flay Grilled Chicken Breast
• Bobby Flay Chicken Adobo