I know what you’re thinking, but you have to trust me on this Fried Chicken Ice Cream Sandwich.
For the skeptics out there, have you ever dipped your French fries in a milk shake? I would put this is the same category. It’s sweet, spicy and crunchy – this sandwich has a lot of deliciousness to offer and it’s absolutely worth giving a try.
Ingredients you will need
Protein: Boneless skinless chicken thighs or skinless chicken breast
Marinade: Buttermilk, smoked paprika, garlic powder, onion powder
Flour Dredge: Chicka Licka Bam Bam Crispy Coatings or
Sandwich: Brioche bun, vanilla ice cream and hot honey
How to make a Fried Chicken Ice Cream Sandwich
Being by pouring the buttermilk in a large bowl then add in the seasonings and mix it until everything is combined.
Trim the excess fat off of the chicken thighs then place them in the bowl with the marinade. Place a cover on the bowl or use an airtight container. Put it in the fridge and let it marinate for a minimum of 2 hours, but ideally overnight.
When you’re ready to cook the chicken, pour canola oil in a dutch oven or deep fryer and slowly bring it to 350°F.
While the oil is heating up, put together your flour dredge. I used Chicka Licka Bam Bam Crispy Coatings. You can also put together a homemade flour dredge with the ingredients in the recipe card.
Remove the marinating chicken from the fridge. Grab a piece of chicken with a thongs and let the excess liquid drip off back into the bowl. Do not pat it dry, you want the chicken to be wet so that it will help the coating stick to the meat.
Place the chicken in the flour dredge and coat each piece on all sides.
Carefully place the coated chicken in the hot oil once it reaches 350°F. Let it cook for 5-6 minutes until golden brown. Check the chicken with an instant read thermometer.
Remove it from the oil once it reaches an internal temp of 175°F. Place it on a wire rack to allow the excess oil to drip off.
Begin to assemble the sandwich by toasting the inside of the brioche buns in pan.
Add the fried chicken, a scoop of vanilla ice cream then top it with some hot honey for a spicy kick. Add the top of the bun and dive right in!Print
- 4 boneless skinless chicken thighs
- 4 Brioche Buns
- 4 scoops of Vanilla Ice Cream
- 4 tbsp Hot Honey
- Canola oil for frying
- 1 qt buttermilk
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 cups flour
- 1/2 cup cornstarch
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1 tsp cayenne pepper
- Put together the buttermilk marinade by combining the ingredients and mixing.
- Trim the excess fat off of the chicken thighs then place them in the buttermilk marinade overnight.
- Pour oil into a dutch oven and bring it to 350°F.
- Coat each piece of chicken in the flour dredge.
- Carefully place the chicken in the hot oil and let it fry for 5-6 minutes until it reaches an internal temperature of 175°F.
- Assemble sandwich on a toasted brioche bun with the fried chicken, a scoop of vanilla ice cream and drizzle hot honey on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes