Bobby Flay Fried Chicken Sandwich Recipe

This Bobby Flay Fried Chicken Sandwich Recipe is a crispy and bold recipe, which is made with Gochujang mayonnaise and kimchi slaw. It’s the ultimate spicy chicken sandwich, ready in about 1 hour.

Bobby Flay Fried Chicken Sandwich Ingredients

Mayonnaise:

• 1/2 cup prepared mayonnaise
• 2 tablespoons gochujang (Korean chili paste)
• 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 (for frying)
• 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

How To Make Fried Chicken Sandwich

1. Prepare the Mayonnaise: In a small bowl, whisk together the mayonnaise, gochujang, lime zest, salt, and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Make the Kimchee Slaw: In a large bowl, whisk together the rice vinegar, soy sauce, and honey. Add the shredded napa cabbage, chopped kimchee, and fresh cilantro. Season with salt and pepper, toss to combine, cover, and let sit at room temperature for at least 30 minutes to wilt slightly.
3. Heat the Oil: Preheat the oven to 325°F (165°C). Heat 4 cups of canola oil in a large Dutch oven or deep fryer until a thermometer reads 365°F (185°C).
4. Set Up Dredging Station: You will need three bowls.
   • Bowl 1 & 3: Divide the 4 cups of flour between two large shallow bowls. Season both liberally with salt and pepper.
   • Bowl 2: In a third bowl, whisk together the coconut milk, buttermilk, chopped garlic, grated ginger, salt, and pepper.
5. Dredge the Chicken: Working with one piece at a time, dredge a pounded chicken breast in the first bowl of flour, tapping off excess. Dip it completely into the milk mixture, letting the excess drip off. Finally, dredge it in the second bowl of flour, pressing to adhere.
6. Fry the Chicken: Carefully place the chicken in the hot oil. Fry in batches (do not overcrowd) until golden brown and cooked through, about 4-5 minutes per side.
7. Crisp in Oven: Remove the chicken to a baking sheet fitted with a wire rack. Repeat with remaining chicken. Place the rack in the preheated oven for about 5 minutes to ensure the chicken is cooked through and the crust stays super crispy.
8. Toast Buns: While the chicken finishes, brush the cut sides of the buns with oil and toast them in a skillet or on a griddle until golden brown.
9. Assemble the Sandwiches: Spread the spicy mayonnaise on each side of the toasted buns. Top the bottom bun with a piece of fried chicken. Heap a generous amount of the kimchee slaw on top of the chicken. Cover with the top bun and serve immediately.

Recipe Tips

• What is Gochujang? Gochujang is a Korean fermented red chili paste. It is savory, sweet, and spicy. It adds a incredible depth of flavor to the mayonnaise that hot sauce alone can’t replicate.
• Why use coconut milk and buttermilk? This is a unique Bobby Flay twist. The buttermilk provides the classic tang and tenderizing acid, while the coconut milk adds a subtle sweetness and richness that pairs perfectly with the spicy Asian flavors of the slaw.
• Why finish in the oven? Frying gets the crust perfectly golden, but sometimes the meat inside needs a few more minutes to cook without burning the outside. The oven ensures the chicken is juicy and safe to eat while keeping the crust crunchy.
• Pounding the chicken: Pounding the chicken breasts to an even thickness prevents the thin ends from drying out before the thick middle is cooked.

What To Serve With Fried Chicken Sandwich

This sandwich is a flavor explosion on its own, but it goes well with:

• Sweet Potato Fries
• Cucumber Salad
• A cold lager or pale ale
• Pickled Radishes

How To Store Fried Chicken Sandwich

• Refrigerate: Store the components separately. The fried chicken will keep for 3 days. The slaw will keep for 2-3 days (but will get softer). The mayo will last for a week.
• Reheat: Reheat the chicken in an air fryer at 375°F for 4-5 minutes to restore the crunch. Microwaving will make it soggy.

Bobby Flay Fried Chicken Sandwich Nutrition Facts

(Per sandwich, assuming 4 servings)

• Calories: ~850 kcal
• Total Fat: 45g
• Saturated Fat: 10g
• Cholesterol: 120mg
• Sodium: 1450mg
• Total Carbohydrate: 65g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 42g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Chicken And Dumplings Recipe
• Bobby Flay Chicken Thigh Recipe
• Bobby Flay Chicken Fajitas Recipe