Fried Chicken Sandwich Recipe
Buttermilk-brined for 24 hours and hand-battered, dressed with hot sauce aioli, iceberg lettuce, tomato and bread and butter pickles
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Ingredients
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Chicken Preparation
Batter
Aioli
Sandwich Assembly
Cooking
Method
Chicken Preparation
- 1
Brine the Chicken
In a large bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Mix well. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for 24 hours.
Batter
- 2
Prepare the Batter
In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually add cold water while whisking until you achieve a smooth batter.
Aioli
- 3
Make the Hot Sauce Aioli
In a small bowl, mix together mayonnaise, hot sauce, and lemon juice until well combined. Set aside.
Cooking
- 4
Fry the Chicken
In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Remove the chicken from the brine and let excess liquid drip off. Dredge each piece in the batter until fully coated. Carefully place the chicken in the hot oil, cooking for about 6-8 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Sandwich Assembly
- 5
Assemble the Sandwich
On the bottom half of each brioche bun, spread a generous amount of hot sauce aioli. Place a piece of fried chicken on top, followed by a leaf of iceberg lettuce, a slice of tomato, and a handful of bread and butter pickles. Top with the other half of the brioche bun and serve immediately.
