Fried Chicken Sandwich Recipe
Fried chicken breast, pickles, shredded lettuce, remoulade, broiche bun.
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Ingredients
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Chicken Preparation
Sandwich Assembly
Method
Chicken Preparation
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare the Breading
In a separate bowl, mix together the all-purpose flour and cornstarch. This will be used to coat the marinated chicken.
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Chicken
Remove the chicken breasts from the marinade and let the excess drip off. Dredge each piece in the flour and cornstarch mixture, ensuring an even coat. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the breaded chicken in the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain
Remove the chicken from the oil and place on a paper towel-lined plate to drain any excess oil.
Sandwich Assembly
- 7
Prepare the Buns
While the chicken is frying, lightly toast the brioche buns in a skillet or oven until golden brown.
- 8
Assemble the Sandwich
Spread a generous amount of remoulade sauce on the bottom half of each toasted brioche bun. Place the fried chicken on top, followed by the shredded lettuce and pickles. Top with the other half of the bun.
- 9
Serve
Serve the fried chicken sandwiches hot with extra pickles and remoulade on the side.