Restaurants›Brian Boru Restaurant and Pub›Fried Chicken Sandwich Recipe

Fried Chicken Sandwich Recipe

Inspired by Brian Boru Restaurant and Pub
Time1h 15m
Serves2

Oven roasted turkey breast, housemade

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Ingredients

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Chicken

Breading

For Frying

Sandwich Build

Method

Chicken

1

Pound and Brine

If using chicken breasts, place each between plastic wrap and gently pound to even thickness about 1/2-inch. Season chicken lightly with 1 tsp kosher salt and 1/2 tsp black pepper.

2

Buttermilk Marinade

In a shallow bowl or zip-top bag combine 1 cup buttermilk and 1 tbs hot sauce (optional). Add the seasoned chicken, making sure each piece is fully submerged. Refrigerate and marinate at least 1 hour, ideally 3–6 hours. If short on time, 30 minutes will still help tenderize.

Breading

3

Mix Dry Coating

In a wide, shallow dish whisk together 1.5 cups 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 baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.

4

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing firmly so the coating adheres. For extra-crispy double-dredge: dip the coated piece back into remaining buttermilk briefly, then re-coat in flour mixture and press again.

For Frying

5

Heat Oil

In a heavy skillet (cast iron recommended) or deep-fryer, pour enough neutral oil to come about 1/3-inch up the side of the pan (about 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles immediately when dropped in.

6

Fry Chicken

Carefully add breaded chicken pieces to the hot oil without crowding (work in batches if needed). Fry 3–4 minutes per side for thin cutlets, or 6–8 minutes per side for thicker pieces, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as necessary to keep oil around 325–350°F. Transfer cooked chicken to a wire rack set over a baking sheet and rest for 5 minutes to keep crisp.

Sandwich Build

7

Toast Buns

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

8

Assemble

Spread 1 tbs mayonnaise on each bun bottom. Place lettuce leaf on bottom bun, add fried chicken piece, top with 3 pickle slices and 2 tomato slices. Spread remaining mayonnaise on top bun and close sandwich. Serve immediately while chicken is hot and crisp.