Description
A deliciously crunchy and juicy fried chicken sandwich that’s easy to make at home with simple ingredients and customizable toppings.
Ingredients
Chicken and Brine
- 2 large boneless skinless chicken breasts (sliced in half to make 4 cutlets)
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon garlic powder (optional pinch of hot sauce)
Coating
- 1.5 cups flour
- 0.5 cups cornstarch (Helps to make the coating lighter and crispier.)
- 1.5 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon baking powder
For Frying and Serving
- Neutral oil (such as peanut, canola, or vegetable, enough for about 1 inch in a skillet)
- 4 buns brioche or potato buns
- Classic toppings (dill pickles, shredded lettuce, tomato (optional))
- Quick sauce (mayo, a little ketchup, a little mustard, pickle juice or hot sauce)
Instructions
Preparation
- Slice chicken breasts in half horizontally to get thinner cutlets that cook evenly. Pat them dry.
- Mix buttermilk with salt and any extra seasoning you want. Add chicken and refrigerate for at least 30 minutes, up to overnight.
- In a shallow bowl, combine flour, cornstarch, salt, pepper, paprika, onion powder, and baking powder.
Frying
- Heat oil in a heavy skillet to around 350°F. If no thermometer, drop a pinch of flour in; it should sizzle.
- Lift chicken from the buttermilk, let extra drip off, then press into the flour mix. For extra craggy bits, dip back into buttermilk quickly and into flour again.
- Fry 2 pieces at a time until deep golden and cooked through, about 4 to 6 minutes per side. Rest on a wire rack if available.
Assembly
- Toast buns, spread desired sauce, add fried chicken, then pickles and toppings as preferred.
Notes
For a fun twist, try adding hot sauce to the mayo or using hot honey as a drizzle. Keep fried chicken crispy by storing it on a wire rack.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course, Sandwich
- Cuisine: American