Crispy Chicken Sandwich Recipe
Fried chicken breast, lettuce, tomato, and mayo on a brioche bun.
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Ingredients
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Chicken Coating
Chicken
Sandwich Assembly
Method
Preparation
- 1
Prepare the Chicken
Begin by flattening the chicken breasts to an even thickness using a meat mallet. This ensures they cook evenly.
- 2
Marinate the Chicken
In a bowl, combine the buttermilk and the chicken breasts. Ensure the chicken is fully submerged. Cover and marinate in the refrigerator for at least 1 hour (or up to overnight for best results).
Coating
- 3
Mix Dry Ingredients
In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder until well combined.
- 4
Coat the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing firmly to ensure an even coating. Shake off any excess flour.
Frying
- 5
Heat the Oil
In a large, heavy-bottomed skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the coated chicken breasts to the hot oil. Fry for about 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 75°C). Remove and place on a paper towel-lined plate to drain excess oil.
Assembly
- 7
Assemble the Sandwich
Spread a tablespoon of mayonnaise on the bottom half of each brioche bun. Place a fried chicken breast on top, followed by a leaf of romaine lettuce and a slice of tomato. Top with the other half of the bun.
- 8
Serve
Serve immediately while hot and crispy. Enjoy your delicious crispy chicken sandwich!
