🍔✨ Crispy Buttermilk Chicken Sandwich
📝 Ingredients
For the Chicken
- 2 large chicken breasts, halved horizontally
- 1 cup buttermilk 🥛
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
For the Coating
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sandwich
- 4 brioche buns
- Lettuce leaves 🥬
- Tomato slices 🍅
- Pickle slices
- Mayonnaise or spicy sauce
👨🍳 Instructions
1. Marinate the Chicken
- Combine buttermilk and seasonings.
- Add chicken and marinate for at least 2 hours, or overnight.
2. Coat the Chicken
- Mix flour, cornstarch, and spices.
- Dredge the chicken, pressing firmly to create a craggy coating.
3. Fry
- Heat oil to 175°C (350°F).
- Fry chicken for 4–6 minutes per side until deep golden and cooked through.
4. Toast the Buns
- Lightly toast the brioche buns in a skillet or oven.
5. Assemble
- Spread mayo or sauce on the buns.
- Add lettuce, tomato, pickles, and the crispy chicken.
🥣 Quick Sandwich Sauce
- 1/4 cup mayonnaise
- 1 tbsp hot sauce
- 1 tsp honey
- 1 tsp Dijon mustard
Mix and spread on both buns.
💡 Tips
- Let the coated chicken rest 10 minutes before frying for better adhesion.
- Double dredge for extra crunch.
- Use chicken thighs for an even juicier sandwich.
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