Fried Chicken Sandwich Recipe
Soaked in a buttermilk bath and dredged in a melange of secret spices and flour, it delivers the ultimate crunchy crust.
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Ingredients
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Chicken Marinade and Coating
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, black pepper, and a pinch of cayenne pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare the Coating
In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat. The oil should reach about 350°F (175°C).
- 4
Dredge the Chicken
Remove the chicken from the buttermilk marinade and allow excess to drip off. Dredge each piece in the seasoned flour mixture, pressing gently to ensure it adheres. Shake off any excess flour.
- 5
Fry the Chicken
Carefully place the coated chicken breasts in the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Assemble the Sandwich
Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain. Toast the burger buns if desired. Spread mayonnaise on the bottom half of each bun, add a piece of fried chicken, top with pickles and leafy greens, then place the other half of the bun on top.
- 7
Serve
Serve the fried chicken sandwiches hot and enjoy!