Fried Chicken Sandwich Recipe
Mayonnaise, Baby Greens, Buttermilk-Brined Chicken Strips, Pickles, Red Onion
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Ingredients
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Chicken
Sandwich Assembly
Method
Chicken Preparation
- 1
Brine the Chicken
In a bowl, combine the buttermilk, salt, black pepper, paprika, and garlic powder. Add the chicken breast and ensure it is fully submerged. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Prepare the Breading
In a shallow dish, add the flour and season with a pinch of salt and pepper. Mix well.
- 3
Bread the Chicken
Remove the chicken from the buttermilk brine and allow excess liquid to drip off. Dredge each piece in the seasoned flour, ensuring an even coating.
Frying the Chicken
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into the oil; if it sizzles, it's ready.
- 5
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil. Fry in batches for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Sandwich Assembly
- 7
Prepare the Buns
Slice the brioche buns in half and lightly toast them if desired.
- 8
Assemble the Sandwich
Spread 2 tablespoons of mayonnaise on the bottom half of each bun. Place the fried chicken on top, followed by baby greens, pickles, and thinly sliced red onion. Top with the other half of the bun.