I had some fried chicken leftover in the fridge. I’m completely ok with chowing down on cold leftover chicken. But I’m even more ok with chopping it up and using it in fried chicken salad sandwiches. It’s the perfect way to use up leftovers, and the perfect sandwich for a picnic.
This is an incredible version of chicken salad. I love the buttermilk in the mayonnaise. The mustard adds a bit of kick. But all the flavors in the sauce mixture do not overpower the chicken. You can still tell that there’s fried chicken in there. It’s a great twist.
Don’t have leftover fried chicken on hand? Any cooked chicken will do just fine in this salad. Want a spicier chicken salad? Try my spicy chicken salad sandwiches or my fried chicken breast sandwiches.
Fried Chicken Salad Sandwiches
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 3/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup Creole mustard or substitute Dijon
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon cayenne
- 1 tablespoon fresh lemon juice
- 4 cups leftover cold fried chicken diced
- 1/4 cup chopped fresh parsley
- 3 stalks celery diced
- 3 green onions sliced
- Kosher salt and freshly ground black pepper
- 4 croissants split (warmed if desired)
Whisk together the mayonnaise, buttermilk, mustard, Italian seasoning, cayenne and lemon in a large bowl.
Add in the chicken, parsley, celery and green onions. Stir gently to combine and coat with the dressing ingredients.
Add salt and pepper to taste.
Cover and refrigerate for 30 minutes.
Serve chicken salad on croissants.
I was watching an old Food Network show the other day. Bobby Flay was visiting this great little place in Nashville, Tennessee, that was famous for Nashville-style fried chicken. I drooled through the entire episode. The fried chicken looked fantastic. Done right, in cast iron over gas and made it Nashville-style by adding a bunch of cayenne pepper. You just knew it was good (and perhaps painful for some). I decided to take the same approach to a sandwich and make a fried chicken breast sandwich.
I fried up a couple of coated chicken breasts. By themselves they were absolutely outstanding. Crunchy outside, moist and flavorful inside. I made one Nashville-style and realized I had made the perfect fried chicken breast sandwich. Seriously kicked up chicken on a bun with cooling lettuce, tomato and mayo.
Can’t take the heat? Tone it down or just make it ‘normal’, but you won’t be disappointed either way.
Also try my fried chicken salad sandwiches.
Fried Chicken Breast Sandwich
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 6 -8 sandwiches
- 3-4 boneless skinless chicken breasts halved horizontally
- 1 tablespoon freshly ground black pepper
- 2 tablespoons plus 4 teaspoons kosher salt
- 4 large eggs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 4 cups all-purpose flour
- Oil for frying
To make it Nashville-Style Hot
- 6 tablespoons cayenne pepper or less, depends on how hot you want it
- 2 tablespoons dark brown sugar
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the sandwiches
- 6-8 Buns
- Tomato sliced then
- Green leaf lettuce
Toss the chicken breasts with black pepper and 2 tablespoons of the salt. Cover and refrigerate at least 3 hours.
Whisk the eggs, buttermilk, and hot sauce together in a large bowl.
Whisk the flour and remaining 4 teaspoons of salt in another large bowl.
Heat 2" of oil to 325 F in a deep fryer or Dutch oven.
Working in batches, dredge chicken in flour.
Shake off excess then dip into the buttermilk mixture.
Shake off excess then dip again into the flour mixture.
Shake off excess then fry until golden brown on both sides, 10-12 minutes.
Transfer to a rack or paper towel-lined plate to cool.
To make it Nashville-Style Hot
Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl.
Carefully whisk in 1 cup of the deep fryer oil.
Brush mixture onto both sides of the cooked chicken breasts.