Crunchy Bake Chicken Sandwich

Recipes / Crunchy Bake Chicken Sandwich

print Share

Recipe

Our Crunchy Bake Chicken is specially formulated for bake frying and made with a special blend of seasonings that delivers a mild, yet distinctive Louisiana taste profile. There truly is a chicken sandwich for any way you fry — get your oven ready for this delicious Crunchy Bake Chicken Sandwich!

Ingredients

  • 4 Pounds Boneless, Skinless Chicken Thighs
  • 1 Package Louisiana Fish Fry Products Crunchy Bake Chicken
  • Neutral Vegetable Oil, For Deep Frying
  • Brioche Buns, Split and Lightly Toasted
  • Mayonnaise, to Taste
  • Pickle Coins
  • Prepared Coleslaw (Or Shredded Iceberg Lettuce)

    Recommended Products

    Crunchy Bake Chicken

    PREPARATION

    • Pre-heat oven to 400 ‘F. Place a wire rack on top of a metal baking sheet sprayed with oil.
    • In a medium sized bow, moisten chicken with beaten egg.
    • Empty coating mix onto a plate, firmly press the egg-washed chicken into the coating. Coat all sides entirely. Discard remaining egg wash and coating mix.
    • Place coated chicken on the prepared rack and baking sheet into the oven.Bake until golden brown at the edges and an internal temperature of 165 F. (Cook time: about 25-35 minutes for boneless chicken and 30-40 minutes for bone-in chicken.)
    • Assemble each sandwich: smear mayonnaise on top and bottom buns (add a drizzle of hot sauce if using). Place pickle coins on bottom bun, then place one fried chicken thigh on top. Top chicken with a scoop of slaw or shredded lettuce, then place top bun on sandwich.

    PRO TIPS

    Reheat Fried Foods

    To reheat your fried foods, let them come up to room temperature and then bake briefly in a 400-degree oven. Use a wire rack atop a baking sheet to keep too much steam from making things soggy.

    Fully Flavored Chicken

    For deeply flavored chicken, use a salt-and-buttermilk brine (preferred ratios vary). Soak for at least 8 hours and up to 24; rinse off the brine at the end. For a quicker brine, use 2 quarts of water with ½ cup each of salt and sugar – but don’t let it sit more than an hour or it will get very salty!

    You may also be inspired by these delicious recipes

    Cajun Twice-Baked Potatoes

    Twice as nice as your average baked potato! Savory seafood boil flavors and our Cajun spice blend bring some Louisiana flair to these spuds. David Dean (“Double D”) from our sales department suggests “topping the tater” with your favorite smothered seafood for an extra twist!

    Get cooking

    Baked Hushpuppy & Fish Cornbread

    Don’t let the name of this recipe fool you – with the complex and delicious mashup of rich flavors, we couldn’t keep quiet about 2020 Recipe Royalty Winner Lisa’s Baked Hushpuppy and Fish Cornbread if we tried. Let’s be honest, it’s a challenge for us to keep quiet about pretty much anything, especially a recipe with as many homemade Louisiana flavors as this one.

    Get cooking

    Air Fryer Hot Chicken Sandwich

    How kickin’ is your chicken? Spicy buttermilk batter and a hot sauce glaze bring double the heat to a picnic favorite. Pile it high with pickles for extra zing!

    Get cooking

      SHARE YOUR PRO TIP