Fried Chicken Recipe
Buttermilk Brined Breast, Cheddar, Applewood Bacon, Sriracha Mayo, Baby Arugula, B&B Pickles, Naan
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Ingredients
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Fried Chicken Ingredients
Method
Fried Chicken Preparation Directions
- 1
Brining the Chicken
In a large bowl, combine the buttermilk, salt, and black pepper. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Cooking the Bacon
In a skillet over medium heat, cook the applewood bacon until crispy. Remove and place on paper towels to drain excess grease.
- 3
Preparing the Sriracha Mayo
In a small bowl, mix together the mayonnaise and Sriracha sauce. Set aside.
- 4
Coating the Chicken
In a separate bowl, mix the flour, paprika, salt, and black pepper. Remove the chicken from the brine, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, coating evenly.
- 5
Frying the Chicken
In a large skillet or deep fryer, heat the cooking oil to 350°F (175°C). Fry the chicken breasts in batches until golden brown and cooked through, about 6-8 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- 6
Assembling the Sandwich
On each piece of naan, spread a layer of the Sriracha mayo. Place a fried chicken breast on top, followed by a slice of cheddar cheese, crispy bacon, a handful of baby arugula, and a few bread and butter pickles. Top with another piece of naan.
