Fried Chicken Sandwich with Cherry Tomato Confit

There’s something soul-satisfying about biting into a crispy chicken sandwich. Now imagine that crisp layered with the sweet burst of cherry tomato confit, nestled between warm, pillowy bread, and slathered in a creamy, herbed sauce. This Fried Chicken Sandwich with Cherry Tomato Confit isn’t just a meal, it’s an experience. The textures, the flavors, the balance—it’s the kind of sandwich that leaves your fingers a little messy and your heart completely full.

Behind the Recipe

This recipe was born out of a summer evening craving. I had leftover cherry tomatoes from the garden and some buttermilk-soaked chicken waiting in the fridge. The confit was slow-cooked into jammy perfection, and the chicken? Oh, that glorious crunch was the finale. One sandwich later and it was clear—this was a keeper. It brings together southern comfort and a hint of European flair in every bite.

Recipe Origin or Trivia

While fried chicken sandwiches are a classic in Southern cuisine, cherry tomato confit adds a gourmet twist rooted in French cooking traditions. “Confit” refers to the slow cooking of food in fat, often olive oil, to coax out deep, rich flavors. It’s not uncommon in European kitchens, and combining it with fried chicken? That’s the kind of fusion that makes this sandwich unforgettable.

Why You’ll Love Fried Chicken Sandwich with Cherry Tomato Confit

Versatile: Whether served as a hearty lunch or a show-stopping dinner, this sandwich fits the bill perfectly.

Budget-Friendly: Made with accessible ingredients and pantry staples, it delivers big flavor without the big cost.

Quick and Easy: Once the confit is prepped ahead, the rest comes together in a flash.

Customizable: Add pickles, swap sauces, change the bread—it’s your canvas.

Crowd-Pleasing: Everyone loves crispy chicken, and the tomato confit adds that wow factor.

Make-Ahead Friendly: The tomato confit can be made days ahead and the chicken can be marinated overnight.

Great for Leftovers: Save the chicken and tomatoes to toss into salads or wraps the next day.

Chef’s Pro Tips for Perfect Results

To make this sandwich truly unforgettable, here are some insider tricks:

• Use boneless chicken thighs for maximum juiciness and flavor.
• Let the chicken sit in buttermilk overnight for ultra-tender meat.
• Cook the confit low and slow until tomatoes are soft and slightly bursting.
• Double dredge your chicken for that extra crunch.
• Toast your bread with a bit of butter for added texture and warmth.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen, just a few trusty tools:

Cast Iron Skillet: Ideal for getting that golden crispy fry on the chicken.

Saucepan: To slow-cook your cherry tomato confit to perfection.

Mixing Bowls: For dredging and marinating.

Tongs: For safely flipping the chicken while frying.

Wire Rack: To let the chicken rest without getting soggy.

Ingredients in Fried Chicken Sandwich with Cherry Tomato Confit

The magic lies in how these ingredients come together to create something unforgettable.

1. Boneless Chicken Thighs: 4 pieces (about 1 pound) — juicy and flavorful, perfect for frying
2. Buttermilk: 1 cup — tenderizes the chicken while infusing it with tang
3. All-Purpose Flour: 1½ cups — for that crispy outer layer
4. Paprika: 1 teaspoon — adds warmth and subtle smokiness
5. Garlic Powder: 1 teaspoon — enhances the savory depth
6. Salt and Pepper: to taste — essential for seasoning every layer
7. Vegetable Oil: for frying — gives a golden, crunchy crust
8. Cherry Tomatoes: 2 cups — sweet and juicy, the star of the confit
9. Olive Oil: ½ cup — slow-cooks the tomatoes to perfection
10. Fresh Thyme: 3 sprigs — adds an earthy aroma to the confit
11. Garlic Cloves: 3, smashed — mellow and flavorful in the confit
12. Mayonnaise: ½ cup — base for the creamy sauce
13. Fresh Herbs (like parsley or dill): 2 tablespoons, chopped — adds brightness to the sauce
14. Bread Rolls or Buns: 4 — soft and slightly toasted, the perfect vehicle

Ingredient Substitutions

Don’t stress if you’re missing something. Here’s how to keep it tasty:

Buttermilk: Plain yogurt mixed with a bit of water.

All-Purpose Flour: Use a gluten-free blend if needed.

Fresh Herbs: Dried herbs can work in a pinch—just use less.

Chicken Thighs: Chicken breast can be used, though it may be a bit leaner.

Olive Oil: Avocado oil is a good substitute for the confit.

Ingredient Spotlight

Cherry Tomatoes: These little gems burst with sweet, tangy juice. When slowly cooked in olive oil, their flavor deepens and mellows, adding a luxurious jammy texture to the sandwich.

Buttermilk: More than just marinade, it’s the key to tender, flavorful chicken. It softens the meat and helps the flour cling beautifully for a satisfying crunch.

Instructions for Making Fried Chicken Sandwich with Cherry Tomato Confit

Let’s jump into the magic. Here are the steps you’re going to follow for sandwich greatness:

1. Preheat Your Equipment:
   Begin by heating oil in a cast iron skillet over medium heat. Also, start your oven at 250°F to keep the cooked chicken warm.
2. Combine Ingredients:
   Marinate chicken in buttermilk for at least 1 hour or overnight. Mix flour, paprika, garlic powder, salt, and pepper in a separate bowl.
3. Prepare Your Cooking Vessel:
   In a saucepan, add olive oil, cherry tomatoes, smashed garlic, and thyme. Cook on low heat for 45 minutes until tomatoes are soft and confit-like.
4. Assemble the Dish:
   Remove chicken from buttermilk, dredge in flour mixture (pressing firmly for a solid coat), and set aside. Toast buns with a bit of butter on a skillet.
5. Cook to Perfection:
   Fry chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on wire rack and keep warm in oven.
6. Finishing Touches:
   Mix mayonnaise with chopped herbs to create the herby sauce. Spread on toasted buns, add fried chicken, spoon over cherry tomato confit, and top with greens.
7. Serve and Enjoy:
   Stack the sandwich tall and serve with napkins—you’ll need them. Pair with fries or a crisp salad for the full experience.

Texture & Flavor Secrets

What makes this sandwich unforgettable is the play of textures—the shatteringly crisp chicken, the silky tomato confit, the soft pillowy bread, and the creamy herbed mayo. Every bite brings a burst of sweet, savory, and herby goodness that keeps you coming back for more.

Cooking Tips & Tricks

Here’s how to make it even easier and better:

• Make the tomato confit a day in advance for deeper flavor.
• Let the fried chicken rest on a rack, not paper towels, to stay crispy.
• Double dredge for a thicker, crunchier crust.
• Use a thermometer to ensure the chicken hits 165°F.

What to Avoid

Don’t let these mistakes get in the way of sandwich glory:

• Skipping the marinade. It’s the key to tender chicken.
• Rushing the confit. Slow cooking brings out sweetness.
• Overcrowding the pan while frying. It drops the oil temp and makes chicken soggy.

Nutrition Facts

Servings: 4
Calories per serving: 680

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can make the tomato confit up to 5 days ahead and store it in the fridge. Marinate the chicken overnight for best flavor. Fried chicken can be reheated in the oven to bring back the crisp, and leftover sandwiches (unassembled) keep well in the fridge for 2 days. Avoid freezing assembled sandwiches.

How to Serve Fried Chicken Sandwich with Cherry Tomato Confit

Serve with a side of herbed fries, sweet potato chips, or a vinegary slaw. Add a tall glass of lemonade or iced tea and you’ve got the perfect lunch. It also makes a fantastic picnic sandwich—just wrap it tight.

Creative Leftover Transformations

• Chop up leftover chicken and toss it into tacos with slaw and lime.
• Use the cherry tomato confit as a topping for pizza or pasta.
• Make a grain bowl with leftover ingredients, fresh greens, and vinaigrette.

Additional Tips

• Add a slice of fresh mozzarella for a Caprese-style twist.
• Try arugula instead of lettuce for a peppery bite.
• Warm your buns slightly before assembly to make everything melt together better.

Make It a Showstopper

Tie parchment around the sandwich and slice in half to show off the layers. A drizzle of extra herbed mayo on top doesn’t hurt either. Garnish with a skewer of pickles or olives for that deli-style finish.

Variations to Try

• Spicy Kick: Add hot sauce to the mayo or some jalapeños to the sandwich.
• Vegan Swap: Use crispy tofu or seitan and vegan mayo.
• Breakfast Version: Add a fried egg and serve on an English muffin.
• BBQ Twist: Brush the chicken with BBQ sauce before frying.
• Cheesy Layer: Melt provolone or cheddar over the chicken right after frying.

FAQ’s

Q1: Can I bake the chicken instead of frying?

Yes, though it won’t be as crispy. Bake at 400°F for 25–30 minutes, flipping halfway.

Q2: What’s the best bread for this sandwich?

Brioche buns or ciabatta rolls hold up great and add flavor.

Q3: Can I use cherry tomato confit for other recipes?

Absolutely. It’s great on toast, pasta, or grilled veggies.

Q4: How do I store leftover confit?

Keep it in a jar in the fridge, submerged in oil, for up to a week.

Q5: Is this recipe gluten-free?

Use a gluten-free flour blend and certified GF buns to make it so.

Q6: Can I make it ahead for a party?

Yes, prep everything separately and assemble before serving.

Q7: What’s the best oil for frying?

Neutral oils like canola or vegetable oil work best.

Q8: Can I freeze the chicken?

Yes, after frying and cooling. Reheat in oven to retain crispiness.

Q9: What herbs go best in the mayo?

Parsley, dill, and chives are all great options.

Q10: Can I skip the sauce?

You could, but it adds a creamy element that balances the flavors.

Conclusion

If you’re ready to level up your sandwich game, this Fried Chicken Sandwich with Cherry Tomato Confit is calling your name. Crispy, juicy, sweet, and creamy—it’s everything you didn’t know you were craving. Trust me, you’re going to love this one.

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