Ina Garten's Top-Rated Fried Chicken Sandwiches | Barefoot Contessa

Ina Garten’s crispy, juicy Fried Chicken Sandwiches will NOT disappoint 🤤 #InaGarten #FoodNetwork #BarefootContessa #FriedChickenSandwich Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT! Get Ina Garten’s Fried Chicken Sandwiches recipe ▶ https://foodtv.com/4or7NW0 Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Fried Chicken Sandwiches Recipe courtesy of Ina Garten Level: Easy Total: 55 min (plus marinating) Active: 40 min Yield: 6 sandwiches, plus 1 cup Buttermilk Herb Mayo Ingredients For the Chicken: 2 cups buttermilk, shaken 1 shallot, peeled, halved lengthwise and thinly sliced crosswise 2 garlic cloves, smashed 1 jalapeño pepper, halved lengthwise with seeds Kosher salt and freshly ground black pepper 3 small boneless, skinless chicken breasts (about 6 oz each) 3 1/2 cups all-purpose flour 4 teaspoons baking powder 2 1/2 teaspoons smoked paprika 1 teaspoon cayenne pepper 1 teaspoon celery salt Canola oil, for frying (about 2 inches deep in a Dutch oven) 6 potato hamburger buns, toasted 6 Bibb lettuce leaves Kosher dill pickles, thinly sliced For the Buttermilk Herb Mayo: 1 cup mayonnaise 2 tablespoons buttermilk, shaken 1 teaspoon white wine vinegar 2 tablespoons thinly sliced scallions 1 tablespoon minced fresh parsley 1 tablespoon minced fresh chives 1/8 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper Directions Marinate the Chicken: In a large bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon pepper. Pound the chicken between parchment until 1/2 inch thick, then cut each breast in half. Add to the marinade, cover, and refrigerate at least 8 hours or up to 24 hours. Prepare to Fry: Preheat the oven to 300°F. Place a wire rack over a sheet pan and set in the oven. In a large bowl, whisk together the flour, baking powder, paprika, cayenne, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Dredge the Chicken: Heat oil in a Dutch oven to 350°F. Remove chicken from the marinade, dredge in the flour mixture, dip back into the marinade, then dredge once more. Shake off excess and set aside. Fry the Chicken: Working in batches, fry 3 pieces at a time for about 5 minutes, turning once, until golden and cooked through. Transfer to the rack in the oven to keep warm. Repeat with remaining chicken. Make the Mayo: Whisk together the mayonnaise, buttermilk, vinegar, scallions, parsley, chives, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Chill until ready to use. Assemble the Sandwiches: Spread mayo on the bottom of each bun, top with lettuce, pickles, and a piece of chicken. Add more mayo to the top bun and place over the chicken. Serve warm. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ X: https://x.com/FoodNetwork ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ WEBSITE: https://www.foodnetwork.com Ina Garten's Fried Chicken Sandwiches | Barefoot Contessa: Cook Like a Pro | Food Network https://youtu.be/Ge_GfU49jg8