Fried Chicken Sandwich Recipe
Buttermilk-fried chicken breast with lettuce, tomato, onion, Bubba’s remoulade and bread-and-butter pickles on South Union Bakery brioche.
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Ingredients
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Chicken Marinade
Breading Mixture
Sandwich Assembly
Frying
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Whisk until smooth. Add chicken breasts, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading Mixture
- 2
Prepare the Breading
In a shallow dish, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir until well combined.
Frying
- 3
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Bread the Chicken
Remove marinated chicken from the refrigerator. Dredge each piece in the breading mixture, ensuring it is fully coated. Shake off excess flour.
- 5
Fry the Chicken
Carefully place breaded chicken breasts into the hot oil, working in batches to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on paper towels.
Sandwich Assembly
- 6
Assemble the Sandwiches
Toast brioche buns lightly. On the bottom half of each bun, place a lettuce leaf, followed by a fried chicken breast, a slice of tomato, a few rings of red onion, a generous spoonful of Bubba’s remoulade, and a few slices of bread-and-butter pickles. Top with the other half of the bun.
