Federal Donuts' Fried Chicken Sandwich


  • 1 tablespoon onion powder
  • ½ tablespoon mustard powder
  • ½ teaspoon kosher salt plus 1 tablespoon, divided use
  • 4 chicken breasts, about 4 ounces each
  • 1 cup cornstarch
  • ½ cup flour
  • ½ cup cold water
  • 4 cups oil
  • ½ cup mayonnaise
  • 2 tablespoons hot sauce
  • ½ teaspoon cayenne pepper
  • 4 potato rolls
  • 4 slices American cheese
  • 1 cup dill pickle chips
  • 1 tablespoon buttermilk ranch seasoning


Combine onion powder, mustard powder and ½ teaspoon kosher salt. Season chicken.

Mix together cornstarch, flour, remaining salt and water until smooth. Dip chicken breasts in batter and  fry in oil preheated to 300 F for 3 minutes. 

Let chicken rest on cooling rack, 20 minutes. Increase oil temperature to 350 F and cook chicken again for about 3 more minutes or until golden brown and cooked through.

Combine mayo, hot sauce and cayenne. To plate, line bottom of potato roll with 4 to 5 dill pickle chips. Season cooked chicken breast with buttermilk ranch seasoning and place on top of pickles. Drizzle with mayo hot sauce, add 1 slice of American cheese and top half of bun. Makes 4 servings. 

Chef Matthew Fein; Federal Donuts, Philadelphia