Buttermilk Fried Chicken and
Leftover Fried Chicken Sandwich
Nothing says 4th of July quite like fried chicken. Or better yet, a day- after cold fried chicken sandwich. The sweetness of the potato bread really makes the sandwich, but you can use Hawaiian buns too.
Recipe serves 10
2 whole chickens, 8 pc cut
2 quarts buttermilk
4 cups all purpose flour
1 large bunch of thyme
1 bunch rosemary
2 teaspoons cayenne pepper
3 lemons, zested
2 tablespoons salt, divided
2 tablespoons black pepper, divided
1 loaf potato bread, or 1 package Hawaiian buns
1 lb. bacon, fried and cooled or room temperature
1/2 lb. cheddar cheese
Season chicken with salt and pepper. Soak chicken overnight in buttermilk, thyme, and rosemary.
Combine flour, lemon zest, cayenne pepper, salt and pepper. Dredge chicken through dry mixture and set aside. Dip in buttermilk mixture again and dredge in dry mixture a second time.
Fry in vegetable oil at 350 degrees until chicken is golden brown. If internal temperature of chicken has not yet reached 165 degrees, finish in oven.
Cool fried chicken on a cooling rack. Paper towels make the chicken soggy and are unsafe around hot oil.
Enjoy warm as a main dish or make a cold sandwich with the leftovers of sliced chicken, bacon, cheddar cheese, dijon mustard, and mayonnaise if you're feeling really indulgent.
Happy 4th of July!