Memphis Southern Fried Chicken Recipe
buttermilk battered crispy chicken breast, topped with country remoulade sauce, sliced pickle and lettuce on Martin's potato bun
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Ingredients
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For the Chicken
For the Remoulade Sauce
For Assembly
Method
For the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Whisk together until well mixed. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare for Frying
In a separate bowl, add the all-purpose flour. Remove the marinated chicken from the refrigerator and let excess buttermilk drip off. Dredge each chicken breast in flour, coating thoroughly. Shake off any excess flour.
- 3
Heat the Oil
In a large, deep skillet or dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread in; it should sizzle and brown quickly.
- 4
Fry the Chicken
Carefully place the coated chicken breasts into the hot oil, making sure not to overcrowd the pan. Fry for about 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken and place on a paper towel-lined plate to drain excess oil.
For the Remoulade Sauce
- 5
Make the Remoulade
In a bowl, combine mayonnaise, Dijon mustard, hot sauce, pickle relish, lemon juice, and minced garlic. Mix until smooth. Season with salt and black pepper to taste. Set aside.
For Assembly
- 6
Assemble the Sandwiches
On each Martin's potato bun, place a fried chicken breast. Top with a generous spoonful of remoulade sauce, sliced pickles, and a leaf of lettuce. Close the bun and serve immediately.