(Photo: Kris Lindenmuth.)
Fried chicken sandwiches are having a moment. Make yours significant. (Photo: Kris Lindenmuth.)

Fried chicken sandwiches are having a moment right now, in case you hadn’t noticed. It seems that everyone is trying their hand at them. I’ve had quite a few in my day, and there are definitely some that are better than others. Some will swear up and down that there’s only one proper way to do it, but I disagree. There are lots of ways to make a great fried chicken sandwich that go beyond a standard white bun, mayo and pickles.

Enter: the fried chicken cemita. You can get these at tons of Mexican places, and they’re not being made in response to any trends. They usually use thin fried chicken cutlets, but we’re going to go somewhere in between a cemita and a fried chicken sandwich by using brined boneless, skinless chicken thighs, then topping it like a solid cemita.

You’ll need my recipes for easy beer beans and iceberg slaw to pull this off. Yes, I know, two extra recipes, but if you put some effort into all these elements, the sum of the parts truly outshines the whole. Prepare for fried chicken sandwich heaven.