how to make a fried chicken sandwich | kelly’s kitchen

  1. Terry says:

    Hey Kelly, I’m going to make this tomorrow. Looks delicious 😋

  2. Julie Greene says:

    Hi Kelly,
    This sandwich looks delicious. My husband loves fried chicken sandwiches. Do you think I could use my Le Creuset Dutch oven rather that just a plain cast iron. I have never done any deep fat frying so would lov3 your opinion.
    Thanks, Julie

    • Hi Julie, Yes of course you can use your Le Creuset! It would work perfectly. I hope your husband approves of this sandwich recipe! I have a few fried chicken sandwich aficionados here, so I was nervous it wouldn’t pass muster, but everyone loved it – a success! Thanks so much for reading today’s post. Have a great weekend, xo Kelly

    • Just one thing, Julie, be sure that your Le Creuset dutch oven can be used on the stove top. If it’s enameled cast iron, you’ll be fine to use it for deep fat frying. 🙂

  3. Cheryl says:

    Kelly, your Saturday recipes and cooking demos have become my favorite part of this blog ( don’t worry, Beth, I still love you!)
    The fried chicken sandwich is another winner and a keeper. Thank you!
    I’ve always been afraid to try frying chicken like this…you make it look so easy.

    • Hi Cheryl, I am so happy you’re enjoying my Saturday posts. I am also glad to have shown you how easy it is to fry chicken this way! It’s intimidating at first, but it really is easy! Thanks so much for your support, take care and have a great weekend! xo Kelly

  4. Sylvia Espinoza says:

    Yet another fun recipe made easy! You’re so good at walking us through the process. Am a cold slaw lover! Flavor and texture make good food more enjoyable. Want to say how much last week’s recipe intrigued me. Wasn’t able to chime in about it at the time. I love pho so want to give that noodle bowl a try soon! Thanks again, Kelly, for sharing your gift with us~

    • Hi Sylvia, so good to hear from you today! Yes, the noodle bowl is a wonderful dish, I encourage you to try it – especially since you already love pho! Thank you so much for your support and for writing in today. Have a lovely weekend! xo Kelly

  5. Judi Hume says:

    That looks delicious and I loved your comments about frying, in general: “Even with the most powerful oven hood fan, you will smell up your kitchen like a truck stop grill and your hair will smell like you worked a shift over the fry basket at McDonalds”. That made me laugh! Thanks, Kelly! I always look forward to your posts! 🙂

    • Hahaha 😂 Thanks, Judi. It’s so true though, right?! It’s the major deterrent to frying anything. But it can be so worth it, I definitely won’t shy away from it anymore. Thanks so much for tuning in today, have a great weekend! xo Kelly

  6. Kristine says:

    Hi Kelly, I appreciate the wonderful recipes that you share with Beth’s readers. I have a special recipe request. As I am allergic to wheat, I cannot make any of your great recipes. I live in the mountains of central Mexico. How about a recipe for Arroz con Pollo? I have a craving for it & as we cannot dine out, I would love to make it in my own kitchen. Gracias, Kristine

    • Hi Kristine, Thank you so much for tuning in to read the posts. There are many great wheat flour alternatives you can use to avoid wheat. Potato flour, almond flour and rice flour all work well. Rice flour is especially good for frying because it is drier and crisps up nicely – even better than wheat flour, actually. I love your idea for Arroz con Pollo! Chicken and rice is the definition of comfort food, and I especially love Latin flavors. Thank you so much for making the request, I will definitely add it to the menu! Cuídate, xo Kelly

  7. Rosalie frawley says:

    got the peach, blueberry pie in the oven, thanks for the recipe

  8. Suzanne Smith says:

    Oh, that looks good! I’m with your husband–I could eat coleslaw every night. I make good slaw. My grandmother’s recipe. I like the cold salady taste with hot things–it’s just such a delicious mix. I never fry things, and here’s why–I never know how to get rid of all that oil afterwords. Nuts, eh? But I do like really good fried chicken. You’ll motivate me to give it a whirl. Looks great!

    • Hi Suzanne! The oil disposal issue is a hinderance…but I have a couple ideas; I just did this and it worked out well: I saved my half and half carton and poured the cold used oil in that, sealed it with tape, tied the whole thing in a bag and put it in the trash. Another thing I do is reuse it once more. To do this, I strain the oil into a jar through a coffee filter and I use it again – within a few days. I hope you give this recipe a try, I am sure you will love it! Thanks and talk soon, xo Kelly

  9. Terry says:

    Kelly, this dish was so good. Easy to make the yogurt Marinade was delicious.
    The only thing I added was a bit of mayonnaise with the hot sauce, I put it on the bottom bun… just enough zing…. excellent will definitely make thus again

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