Description
Indulgent crispy chicken sandwich promises a flavor explosion of golden-brown perfection. Crunchy breading, juicy meat, and zesty toppings create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 large boneless, skinless chicken breasts
- 2 large boneless, skinless chicken thighs
Breading and Seasoning:
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt
- Black pepper
Sandwich Components and Condiments:
- 4 brioche buns
- Butter
- Vegetable oil
- Leafy lettuce
- Sliced tomatoes
- Pickles
- Mayonnaise
Instructions
- Carefully slice chicken breasts horizontally to create 4 evenly sized fillets, ensuring uniform thickness for consistent cooking.
- Submerge chicken pieces in buttermilk seasoned with salt and pepper, allowing flavors to penetrate for 30 minutes to 4 hours in refrigerator.
- Prepare a seasoned coating mixture by combining flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper in a wide, shallow dish.
- Warm vegetable oil in a heavy skillet to 350°F, creating a consistent, shimmering surface for frying.
- Remove chicken from buttermilk, allowing excess liquid to drip off, then thoroughly coat each piece in seasoned flour mixture, pressing firmly to create a complete, textured exterior.
- Carefully lower coated chicken into hot oil, frying for 4-5 minutes per side until exterior turns deep golden brown and internal temperature reaches 165°F, ensuring crispy texture and thorough cooking.
- Transfer fried chicken to paper towel-lined plate to drain excess oil and maintain crispiness.
- Lightly toast burger buns until edges are golden and crisp.
- Construct sandwiches by layering crispy chicken with fresh lettuce, ripe tomato slices, tangy pickles, and preferred condiment for maximum flavor complexity.
- Serve immediately alongside crisp french fries or preferred side dish for optimal taste and temperature.
Notes
- Achieve maximum crispiness by ensuring the oil is hot enough before adding chicken, around 350°F (175°C), which prevents soggy breading.
- For gluten-free variations, swap wheat flour with rice flour or gluten-free all-purpose flour blend, maintaining the same crispy texture.
- after first flour coating, dip back into buttermilk and then re-coat with seasoned flour for extra crispy layers.
- Use a meat thermometer to guarantee perfectly cooked chicken without overcooking, checking internal temperature reaches 165°F (75°C) for food safety.
- Prep Time: 40 minutes (or up to 4 hours)
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg