Southern Style Chicken Recipe

Prepare chicken breasts

If breasts are thick, slice horizontally into two thinner cutlets or pound to about 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Brine/marinate in buttermilk

Place the chicken in a shallow dish and pour the buttermilk over it. Cover and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and adds flavor.

Make dredge

In a wide shallow bowl or plate combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme/oregano, 1 tsp of salt, and 1/2 tsp black pepper. Mix thoroughly so the seasonings are evenly distributed.

Make egg wash

In a second shallow bowl beat the egg with the milk and the remaining 1/4 tsp salt and 1/4 tsp black pepper.

Dredge the chicken

Remove one piece of chicken from the buttermilk, letting excess drip off. Dip into the egg wash, then press into the seasoned flour mixture until fully coated. For extra-crispy coating repeat: dip again in egg wash and re-coat in flour. Place coated pieces on a wire rack and let rest 10 minutes so coating adheres.

Fry method (recommended for Southern style)

Heat 1/2 cup vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat until it reaches 350°F (175°C) or a piece of bread sizzles and browns in ~40 seconds. Carefully add chicken pieces without overcrowding (work in batches). Fry 3–4 minutes per side for thinner cutlets, or 5–7 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and stay crisp. If oil smokes, reduce heat slightly.

Grill alternative

If grilling, preheat grill or grill pan to medium-high and lightly oil grates. Instead of double-dredging, pat a light coating of seasoned flour for a touch of crust or simply brush both sides with oil. Grill 4–6 minutes per side until internal temp 165°F (74°C) and juices run clear. Let rest 3–4 minutes before assembling.

Toast buns

Spread butter on cut sides of buns and toast in a skillet over medium heat or under a broiler until golden, about 1–2 minutes per side. Watch carefully to avoid burning.

Prepare mayo and optional sauce

Mix the mayonnaise with the optional hot sauce if you want a spicy mayo. Taste and adjust heat.

Assemble sandwiches

Spread about 1 to 1.5 tablespoons of mayonnaise (or spicy mayo) on both the top and bottom bun. Place a lettuce leaf on the bottom bun, then a few tomato slices, then the hot cooked chicken breast. Add pickles if using. Top with the bun and press gently.

Serve

Cut sandwich in half if desired and serve immediately while chicken is hot and coating is crisp. Serve with fries, coleslaw or a pickle on the side.

If you prepared multiple pieces and kept them warm on a rack in a 200°F (95°C) oven, remove before assembling so bread does not steam and get soggy.