Chicken Sandwich Recipe

Buttermilk marinade

If you have time, butterfly or pound each chicken breast to an even thickness of about 1/2 inch. In a bowl, combine 1 cup buttermilk, 1 tbs hot sauce, 1 tsp kosher salt and 1 tsp black pepper. Submerge the chicken in the marinade, cover and refrigerate for at least 1 hour or up to overnight. If short on time, marinate 20–30 minutes.

Prepare breading

In a shallow dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp black pepper and 1 tsp kosher salt. Set aside.

Prepare chicken for cooking

Remove chicken from the marinade, letting excess drip off. For fried chicken: dredge each breast thoroughly in the flour mixture, pressing to adhere. For grilled/roasted option: pat chicken dry and brush lightly with 1–2 tbs of the oil and season both sides with a pinch of the prepared spice mix.

Frying

Heat a 1/2-inch depth of vegetable oil in a large skillet over medium-high heat until 350°F (175°C) or a bubble forms when a pinch of flour is dropped in. Fry each breaded breast 3–4 minutes per side, adjusting to thickness, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a baking sheet.

Grilling / Pan-searing (alternative)

Preheat a grill or skillet over medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until deeply browned and internal temperature reaches 165°F (74°C). Let rest 5 minutes before assembly.

While chicken rests, whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp smoked paprika, 1/2 tsp hot sauce, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Taste and adjust seasoning or heat to preference. Chill until assembly.

Prep produce and buns

Slice the tomato into 1/4-inch rounds. Wash and dry bib lettuce leaves. Split brioche buns and spread 1 tsp softened butter on cut sides.

Toast buns

Heat a skillet over medium heat and toast buttered bun cut sides 1–2 minutes until golden and slightly crisp. Remove from heat.

Melt cheese on chicken

If using fried chicken, place cooked breasts on a baking sheet and top each with an American cheese slice. Place under a preheated broiler or in a hot oven (400°F / 200°C) for 30–60 seconds just to melt. For grilled chicken, add cheese during the last minute of cooking and cover to melt.

Assemble sandwiches

Spread about 1.5–2 tbs of the 430 sauce on the bottom half of each toasted brioche bun. Place a bib lettuce leaf, then the cheese-topped chicken breast, 3–4 pickle slices, 2–3 tomato slices, and another small lettuce piece if desired. Spoon an additional 1 tbs sauce on the top bun and close the sandwich.

Season and serve

Lightly season tomato and lettuce with a pinch of salt and pepper to taste. Serve immediately while chicken is hot and buns are crisp. Optionally cut in half and secure with a toothpick.