Fried Chicken Sandwich Recipe
Two (2) All Natural Chicken Breasts with Sliced Tomato, Pickles, Field Greens, and Buttermilk Ranch on a Toasted Brioche Bun with your Choice of French Fries or a Salad.
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Ingredients
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Chicken Marinade
Breading
Sandwich Assembly
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Mix well.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
Breading
- 3
Prepare the Breading Mixture
In a shallow bowl, mix together flour, cornstarch, salt, black pepper, and paprika.
- 4
Heat the Oil
In a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Bread the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the breading mixture, pressing to adhere. Shake off any excess flour.
- 6
Fry the Chicken
Carefully place the breaded chicken in the hot oil. Fry for 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Sandwich Assembly
- 8
Toast the Buns
While the chicken is cooling, toast the brioche buns in the skillet or an oven until lightly golden.
- 9
Assemble the Sandwich
On the bottom half of each bun, spread a generous amount of buttermilk ranch dressing. Layer with field greens, fried chicken, sliced tomato, and pickles. Top with the other half of the bun.
- 10
Serve
Serve the fried chicken sandwiches with a side of French fries or a salad.