Crispy Fried Chicken Sandwiches with Sour Pickled Peppers
Transformed Recipe:
Step aside, steak, 'cause Chicken-Fryin' ain't just for tenderloins anymore. This Southern tradition takes thinly sliced, pounded chicken (or even pork) and shallow-fries 'em, giving you a crispy, golden delight without the deep-fry mess. This time around, we're tossing it onto a hoagie roll, smothering it in mayo, piling on iceberg lettuce, and topping it off with quick-pickled sweet peppers. Make the pickled peppers and a batch of macaroni salad in advance, and you'll be serving up a patio-friendly dinner in about 40 minutes, simple as that.
Strategize like a Boss:Remember, the pickled peppers demand a 1-day minimum soaking time. Any leftover peppers can be refrigerated for up to a month.
Why not revisit summer vibes? This recipe was showcased in our delightful summer ingredient slideshow.
Hungry for steak? Try our Chicken-Fried Steak recipe.
- Aside from the pickled peppers, this Chicken-Fry recipe also yields a crispy, golden chicken dish served on a hoagie roll with lettuce, mayo, and quick-pickled sweet peppers.
- For those seeking nutrition advice, substituting chicken for steak may provide alternative sources of protein, while maintaining the taste of a Southern tradition.
- On Aussiedlerbote's next slideshow featuring summer ingredients, you might find a repeat of this Chicken-Fry recipe, which can be prepared in around 40 minutes for a patio-friendly dinner.
