fried chicken sandwich

Today is a particularly sad day in my hood in Baltimore, as the Italian deli/market less than a block from our house is closing after OVER ONE HUNDRED YEARS to move to a hipper, cooler location. I just took one last stroll up the street for the essentials: fresh loaf of bread, escarole, this incredibly delicious blue cheese that is somehow extremely cheap, and a pizza dough.

I will now have to get in my car for these items which basically negates the purpose of living in the city.

Anyway this chicken sandwich has absolutely nothing to do with this but these days I’m either A) not cooking anything new B) cooking something new but trying to simultaneously wrangle a toddler and therefore don’t take pictures or C) cooking something new and managing to take pictures, but then I have nothing to talk about.

But you always see people on Instagram complaining about food blogs like JUST GIVE ME THE RECIPE. So here you go. I made these on Masters Sunday with the Georgia peach ice cream sandwiches and they were a hit!

Fried Chicken Sandwiches

serves 6

2 lbs boneless, skinless chicken thighs

1 cup Greek yogurt

1/4 cup Dijon mustard

2 tbs honey

1 tsp curry powder

2 cups flour

1 tsp garlic powder

1 tsp dried mustard

salt & pepper

canola oil, for frying

pickles, pickled onions, banana peppers, house sauce, and buns for serving

Season the thighs liberally with salt and pepper on both sides. Mix the Greek yogurt, mustard, honey, and curry powder. Toss the thighs in the mixture and refrigerate for at least 4 hours- could also be done overnight.

When you’re ready to fry, whisk together the flour, garlic powder, and dried mustard. Toss a thigh until it’s just coated. You want the flour in all the nooks and crannies but you don’t have to have a thick coating. Fry in canola oil until brown and crispy on all sides.

We buy canola oil in a huge container at BJs and then funnel it into a growler to make it more manageable when I’m frying stuff!

Place the chicken on a wire rack (or paper towels, if you don’t have one) and immediately season with salt. This is a general rule of frying- salt as soon as it comes out of the oil.

Then you’ll just assemble your sandwiches! The “house sauce” I linked above is really imitation Chick Fil-A sauce, so you could use that or anything else you like with your chicken. The curry and mustard flavor from the chicken is pretty subtle.