Ashley makes an easy fried chicken sandwich that’s crunchy, juicy, and well-seasoned.
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The fat is the best part !
Thanks so much for the tip about adding the water to the flour, never thought of that! Can't wait to try the cherry pepper mayo since i just pickled a bunch from my garden. Also your hair looks fabulous, I wish my curls looked as good😜
I leave the seeds and pith in all peppers, that's where the flavor is!
Omg. That looks so yummy! Question: how to buy chicken breasts that do not have that wooden syndrome that is so prevalent? Love Ashley!
We tried this yesterday. A-Maz-Ing!. We've made similar recipes but never done the shaggy dough. It really works well! Thanks!!
Can you bake this intead of frying it?
Very very good
I never thought to put cherry peppers in mayo. Great idea. Looks delicious all the way through. I'd have to say my favourite (fast food) chicken sandwich is Wendy's spicy chicken sandwich with extra mayo.
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Well, define "weeknight-friendly"… 😅😅😅
Hi Ashley, my favorite chicken sandwich is a hamburger. This does look really great, though!
What is it with Americans and their hand held food….🤔 …Don't they know how to use a knife and fork…🤣🤣🤣
Love you guys, but deep frying on a weeknight?…not a weeknight mess I want to deal with.
Love me some Ashley! That sandwich looked delicious!
You asian now
My husband thanks you, chef. I'm thanking you too, because this is a quick way to get dinner on the table super fast. I have missed you BFF. You're awesome. 😘
Oh this looks soooo delicious! Ashly does it again!
I usually go with a boneless chicken thigh, but I think I'll try this recipe next time.
When doing thighs, the meat needs to reach a higher temperature than breast meat to become tender (180 or even 190 is fine), so of course the challenge is to avoid burning the breading on the outside (wherein mahogany=burnt). For that I'd go with a lower oil temperature and skip the baking soda in the flour to slow down the browning. The other option would be to brown the chicken exactly as it's done in this video, and then place that wire rack in a low oven (what, maybe 250?) until the meat hits that sweet spot.
This looks amazing! Is is really weeknight-friendly, though? Any guidance on parts that could be done ahead of time?
Awesome!!!!!
This looks so good, thanks Ashley!