“Fried Chicken” and “Bacon” Sandwich 🥲 ​⁠@SpicyMoustache

Ingredients

• 8 pieces Chicken Thighs (bone‑in, skin‑on)
• 1 cup Milk (for brining the chicken)
• 2 tablespoons Soy Sauce (adds umami to the brine)
• 1 tablespoon Barbecue Seasoning (store‑bought or homemade blend)
• 4 slices Bacon (cut into small pieces)
• 1 cup All‑Purpose Flour (for dredging)
• 1 cup Bread Crumbs (panko preferred for extra crunch)
• 2 tablespoons Olive Oil (for frying; can use high‑heat oil)
• 1 teaspoon Salt (seasoning)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Milk‑Soy Brine

   In a large mixing bowl combine 1 cup milk with 2 tbsp soy sauce. Add the chicken thighs, making sure they are fully submerged. Cover and refrigerate for 15 minutes.

   Time: PT15M

2. Mix the Coating

   In a shallow dish whisk together 1 cup flour, 1 cup panko bread crumbs, 1 tbsp barbecue seasoning, 1 tsp salt, and ½ tsp black pepper.

   Time: PT5M

3. Cook the Bacon

   Heat the frying pan over medium heat. Add the 4 bacon slices, chopped into small pieces, and cook until crisp, about 5 minutes. Remove with tongs and set aside on paper towels.

   Time: PT5M

4. Dredge the Chicken

   Remove each chicken piece from the brine, pat dry with paper towels, then press into the flour‑breadcrumb mixture, coating all sides. Place coated pieces on a plate.

   Time: PT10M

5. Fry the Chicken

   Add 2 tbsp olive oil (plus any rendered bacon fat) to the pan and heat over medium‑high until the oil reaches about 350°F. Fry the chicken in batches, 6‑8 minutes per side, until golden brown and the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 350°F

6. Finish and Rest

   Transfer the fried chicken to a plate lined with paper towels. Sprinkle the crisp bacon pieces over the top and let rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

18g

Fiber

1g