The Omahawt Recipe
fried chicken Breast, burnt cayenne dip, scratch pickles, mayo on House Made Brioche Bun
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Chicken and Toppings
Method
Preparation Steps
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, and black pepper. Add the chicken breasts and let them marinate in the refrigerator for at least 1 hour, preferably overnight.
- 2
Prepare the Flour Mixture
In another bowl, mix the all-purpose flour and cayenne pepper. Set aside.
- 3
Heat the Oil
In a deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken breasts from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture until fully coated.
- 5
Fry the Chicken
Carefully place the coated chicken breasts in the hot oil and fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 6
Prepare the Brioche Buns
Toast the brioche buns until golden brown.
- 7
Assemble the Sandwich
Spread mayonnaise on the bottom half of each toasted brioche bun. Add the fried chicken breast on top, followed by your choice of scratch pickles. Top with the other half of the brioche bun.
