Beartown Fried Chicken Sandwich Recipe

Prep the chicken

If the chicken breast is thick, butterfly it and then place between plastic wrap and pound to an even thickness of about 1/2 inch. Trim any excess fat. Pat the chicken dry with paper towels.

Marinate

Place the chicken in a shallow dish and pour the buttermilk over it, ensuring full coverage. Cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes the chicken and helps the breading adhere.

Make the dry mix

In a shallow wide bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Dredge the chicken

Remove the chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing the flour onto both sides so a light, even coating forms. Set on a wire rack for 5 minutes to let the coating adhere.

Heat oil

In a heavy skillet (cast iron preferred) or a deep frying pan, add enough vegetable oil to reach about 1/2 to 3/4 inch up the sides (approximately 1.5–2 cups). Heat over medium-high until the oil registers 350°F (175°C) or a cube of bread turns golden in about 60 seconds.

Fry the chicken

Carefully place the breaded chicken into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side depending on thickness. Use a thermometer to confirm internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning and ensure even cooking.

Drain

Transfer the cooked chicken to a wire rack set over a baking sheet and tent loosely with foil to keep warm for 5 minutes. Sprinkle lightly with a pinch of salt while resting.

While the chicken rests, make the sauce. In a small bowl combine the mayonnaise, minced chipotle in adobo, lime juice, lime zest, honey, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste — add more chipotle for heat or a touch more honey if you prefer slightly sweet. Refrigerate until ready to assemble.

Toast the buns

Heat a skillet over medium heat. Spread the butter on the cut sides of the buns and toast butter-side down until golden and lightly crisp, about 1–2 minutes.

Assemble the sandwich

Spread a generous tablespoon (or to taste) of chipotle lime mayo on the bottom bun. Place 1–2 lettuce leaves on the mayo, then add the sliced tomato. Place the warm fried chicken on top of the tomato, spread another small dollop of mayo on the top bun (optional), and close the sandwich. Serve immediately.

Serving suggestion

Cut in half if desired and serve with fries, pickles, or a simple slaw. Leftover mayo keeps covered in the fridge up to 3 days.