Crispy Fried Chicken with Two Classic Sandwiches—Weekend Feast Magic!

Last Saturday, when my sister’s family drove up from Boston, I needed something guaranteed to please both the kids and adults. The sound of chicken hitting hot oil reminded me of childhood summers at my grandma’s farmhouse kitchen. Everyone went wild for this trio: golden-brown chicken alongside two crowd-pleasing sandwiches. Two sandwiches and fried chicken might sound simple, but there’s nothing basic about this combo when you nail the details!

My hockey-obsessed nephew devoured three pieces before the Leafs game even started. And y’all’re going to thank me when you serve this at your Victoria Day weekend picnic. Boom!

Ingredients for Your Two Sandwiches and Fried Chicken Feast

Crispy Fried Chicken

• 2½ pounds chicken thighs, bone-in, skin-on (1.1 kg)
• 2 cups buttermilk (480 ml)
• 2 tablespoons hot sauce (30 ml)
• 3 cups all-purpose flour (375 g)
• 2 tablespoons paprika (15 g)
• 1 tablespoon garlic powder (9 g)
• 1 tablespoon onion powder (9 g)
• 2 teaspoons salt (12 g)
• 1 teaspoon black pepper (5 g)
• ½ teaspoon cayenne pepper (2 g)
• 4 cups vegetable oil for frying (950 ml)

Ultimate BLT Sandwich (Makes 4)

• 8 slices sourdough bread
• 12 strips bacon, cooked crisp
• 1 large tomato, sliced (about 8 slices)
• 4 leaves crisp lettuce
• ¼ cup mayonnaise (60 g)
• 1 teaspoon cracked black pepper (5 g)
• Pinch of salt

Gooey Three-Cheese Melt (Makes 4)

• 8 slices thick-cut white bread
• 4 tablespoons butter, softened (56 g)
• 4 slices cheddar cheese
• 4 slices provolone cheese
• ½ cup shredded mozzarella (56 g)
• 2 tablespoons finely diced red onion (optional)

Step-by-Step Instructions for Two Sandwiches and Fried Chicken

Preparing the Chicken:

1. Combine buttermilk and hot sauce in a large bowl, then submerge chicken pieces completely. The tang of buttermilk will tenderize the meat beautifully.
2. Cover and refrigerate at least 4 hours, preferably overnight.
3. Mix flour with all spices in a shallow dish, whisking thoroughly to distribute the seasonings.
4. Remove chicken from buttermilk, allowing excess to drip off.
5. Heat oil in a deep cast-iron skillet to 350°F (175°C). A candy thermometer works perfectly for this.
6. Dredge each piece of chicken in the seasoned flour, pressing firmly to create craggy edges that’ll fry up extra crispy.
7. Carefully lower chicken into hot oil, cooking in batches to avoid overcrowding. The sizzle should be steady but not furious.
8. Fry for 15-18 minutes, turning occasionally, until chicken reaches 165°F (74°C) internal temperature and develops a rich amber crust.
9. Transfer to a wire rack set over paper towels, not directly onto paper which traps steam and softens that perfect crunch.

For the BLT:

1. Toast sourdough slices until just golden—we’re looking for crisp but not brittle.
2. Mix mayonnaise with cracked pepper, then spread on one side of each bread slice.
3. Stack bacon (make sure it shatters when you bite it), tomato slices, and lettuce on half the bread pieces.
4. Top with remaining bread, mayo-side down, and slice diagonally through the middle.

For the Three-Cheese Melt:

1. Butter the outside of each bread slice—all the way to the edges where the butter browns most beautifully.
2. Layer cheddar, sprinkle of mozzarella, and provolone on unbuttered side of four slices.
3. Add red onion if using, then top with remaining bread slices, buttered-side out.
4. Cook in a skillet over medium-low heat for 3-4 minutes per side. The low-and-slow approach melts the cheese while perfectly browning the exterior.
5. Press gently with spatula while cooking to ensure that beautiful cheese-to-bread contact.

Tim Hortons coffee is the perfect thing to sip while you’re standing at the stove, flipping these beauties. The aroma of butter hitting the hot pan is almost as satisfying as the first bite.

Pro Tips & Variations for Two Sandwiches and Fried Chicken

Chicken Upgrades

• Drizzle hot honey over freshly fried chicken—2 tablespoons honey mixed with 1 teaspoon chili flakes.
• Double-dredge your chicken (flour-buttermilk-flour again) for extra-thick, shatteringly crisp crust.
• Add 1 teaspoon smoked paprika to the flour mixture for subtle campfire flavor.

Sandwich Swaps

• Transform the BLT into a BLAT with ripe avocado slices and a squeeze of lemon.
• Make a decadent pimento cheese spread for your grilled cheese: combine 1 cup shredded cheddar, 2 tablespoons diced pimentos, dash of Worcestershire, and 3 tablespoons mayo.
• Sub turkey for bacon and add cranberry sauce for a holiday-inspired twist that my family begs for.

Storage & Food Safety

Fried chicken maintains its quality in the refrigerator for up to 4 days when stored in an airtight container. To recrisp, place in a 350°F (175°C) oven for 15-20 minutes rather than microwaving, which ruins that perfect texture.

Always ensure chicken reaches the USDA-recommended internal temperature of 165°F (74°C). I once undercooked a batch rushing before company arrived, and had to pop it back in the oil. Learn from my mistakes!

For sandwiches, keep components separate until serving time if preparing ahead. Store washed lettuce with a paper towel to absorb excess moisture, and never refrigerate tomatoes—they turn mealy and lose flavor in the cold.

Nutrition & Serving Ideas

Item	Calories	Protein	Carbs	Fat
Fried Chicken (1 thigh)	320	23g	14g	19g
BLT Sandwich	410	15g	28g	26g
Three-Cheese Melt	480	18g	30g	32g

Round out your two sandwiches and fried chicken feast with these perfect sides:

• Tangy coleslaw with apple cider vinegar dressing cuts through the richness
• Sweet tea with mint and lemon slices
• Quick pickle spears (the crunch is non-negotiable!)
• Classic potato salad with eggs and dill

Frequently Asked Questions

What’s the best oil temperature for ultra-crispy fried chicken?

350°F (175°C) is the sweet spot for fried chicken that’s perfectly crisp outside while staying juicy inside. Too hot (375°F+), and you’ll burn the coating before the chicken cooks through. Too cool (below 325°F), and you’ll end up with greasy, soggy crust. I always use a good thermometer—the cheap one I grabbed at the corner store last year gave me inconsistent readings, and half my chicken ended up overcooked.

Can I bake or air-fry the chicken for a lighter option?

Absolutely! For baked chicken, arrange the buttermilk-soaked, dredged pieces on a rack over a baking sheet and spray with cooking oil. Bake at 425°F (220°C) for 35-40 minutes until crisp. For air-frying, preheat to 390°F (200°C), spray pieces with oil, and cook for 25 minutes, flipping halfway. The texture won’t be identical to deep-fried, but you’ll still get respectable crunch with significantly less oil.

How can I keep the sandwiches from getting soggy if packing for lunch?

Toast your bread extra well for starters—this creates a moisture barrier. For BLTs, pack components separately: store tomato slices in a small container with salt and pepper, and assemble just before eating. With grilled cheese, wrap tightly in foil right after cooking and reheat in an office toaster oven if available. Alternatively, make “inside-out” sandwiches with lettuce as the outer wrapper instead of bread, which my kids actually prefer taking to school.

Author Note

Home cook who’s been perfecting crispy chicken since my grandmother’s cast iron skillet found its way to my Halifax kitchen in 2009.

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Meta Description: Discover the ultimate two sandwiches and fried chicken recipe combo—crispy, juicy chicken alongside perfect BLTs and gooey grilled cheese. Your new weekend crowd-pleaser awaits!

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