Fried Chicken Sandwich

Today as part of the DIY Convenience Foods series, we’re going to tackle something that fast food restaurants have battled over for years: the fried chicken sandwich.

Fried Chicken Sandwiches

I did not grow up in the South. My mother never made friend chicken — unless it was from a box. But, I do loved fried chicken.

However, it’s intimidating. I don’t know why. It shouldn’t be. Folks have been making fried chicken for hundreds of years.

My people love to order fried chicken sandwiches when we are at fast food places, so I decided that it was the perfect thing to try to make myself.

Making it yourself

I took boneless, skinless chicken breast and cut each one into three portions. Chicken breasts these days are so huge, you don’t need a whole piece. I cut off the triangle end and then sliced the other half in half again horizontally. That means that each breast made three pieces.

I dipped the chicken in buttermilk and then a flour-panko breadcrumb mixture. Then I fried some of the chicken in sunflower oil. The others I baked in the oven. Both were yummy.

Chicken in Skillet

Making it cheaper

The chicken breast I bought was on sale for $1.99/pound. I used about 1/3 a pound for each sandwich, making the cost per serving about $0.66. The hamburger buns were white whole wheat buns that I bought on sale at the health food store; 8 buns for $2, or $0.50 $0.25/bun. I’m estimating the costs for the flour, spices, panko, oil, and buttermilk to be about $1.60 for the batch, or $0.20/serving.

Each sandwich cost about $1.11, at least half the price it would cost at a fast food restaurant.

Sure, it was more work that heading toward the drive-thru, but I know that we got better quality food for less. For the deluxe experience serve it with home-baked french fries and a fun drink.

Fried Chicken Sandwich Good Cheap Eats

diy-convenience-150This is part of the DIY Convenience Foods series.

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Comments

  1. When it comes to fast food I’d rather have a chicken sandwich than a burger. I really need to make these again soon.

  2. Do you have Chick Fil A in CA? As a native Southerner, I figured out how to make fried chicken early in our marriage. My hubby wishes I’d make it more often. But there is a learning curve, I admit. :)

    • We do. We have two, actually. :) But, I really don’t like their ingredients list, thus, learning to make my own.

    • Yum! Thanks for the idea. I’d like to try this in the morning with biscuits. I have to admit that although I love fried food, I’m not a fan of frying. It’s so messy, stinky, uses a lot of oil, and I don’t do it enough to be good at it. So I love the baking option. Do you have to have the nonstick spray to get the texture right? I’m sure it’s just a personal bias, but I dislike them. Maybe I could try one of those air pump oil misters…

  3. Do you think you could freeze the cooked chicken? What would be the best way to reheat it–thaw in fridge and then pop it in the oven for 10 or 15 minutes? Maybe on a wire rack so the undersides didn’t get soggy? Hmmm…

    I have done this once and it was delicious! I should try it again with the buttermilk dip first.

  4. Looks yummy. They’re even cheaper than you figured, though, because the buns at 8 for $2.00 were only 25 cents each.

  5. Yum!!!!!

  6. I made these tonight with some sweet potato fries for me and the hubby, and he LOVED it! My only complaint (and it’s minor) is that when the chicken was done baking, there were still bits of flour on it like it didn’t look done when it was. Thanks for a quick and easy meal in a pinch, will gladly use this again :)

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