"The perfect beach sandwich is a tall order. Between high temperatures, long travel times, and less-than-ideal conditions, you need something that still delivers when you finally hit the sand. Naturally, you are going to want a sandwich that comes alive with salty, smoky, sweet, and sour flavors, plus creamy and crunchy textures. That's why you'll have to try packing a potato chip-crusted fried chicken sandwich - complete with a chipotle mayo and thinly sliced bread and butter pickles - for your next coastal getaway."
"Though ubiquitous today, fried chicken was once a special occasion food. It used to be a real labor of love. Imagine a time when it wasn't as simple as hitting a drive-thru but plucking a chicken, cleaning and butchering it, then seasoning and cooking the meat to perfection. But it was worth it. Before refrigeration, frying helped preserve chicken for travel. You could eat it hot or cold - making it ideal for road trips, picnics, and beach days."
"For your modern day version, you'll want to use boneless chicken breast, tenders, or even thighs for this sandwich. Crushing potato chips for the coating gives the chicken a crisper crust than even panko breadcrumbs. Thanks to their built-in fat and salt, they deliver flavor and crunch even fried in a skillet, no deep fryer required. That can make your chicken lighter and less greasy."
A potato chip-crusted fried chicken sandwich combines salty, smoky, sweet, sour, creamy, and crunchy elements for reliable flavor in hot, travel-heavy beach conditions. Potato chips crushed for the coating create a crisper, less greasy crust than panko because their fat and salt sustain flavor even when pan-fried; baking yields similar results. Boneless breast, tenders, or thighs work for the sandwich. Toasted brioche buns offer a soft, slightly sweet, sturdy vehicle for sauce and travel. Mango chipotle or chipotle mayo and thinly sliced bread-and-butter pickles add sweetness, smokiness, heat, creaminess, and bright acidity to balance the fried chicken.
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