Potato Chip & Buttermilk Fried Chicken Breast Sandwich Recipe
Jalapeño cilantro mayo, spicy sriracha slaw, bread & butter pickles, on a brioche bun
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Ingredients
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Chicken Marinade
Breading
Jalapeño Cilantro Mayo
Spicy Sriracha Slaw
Sandwich Assembly
Method
Chicken Preparation
Marinate the Chicken
In a bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken breasts and marinate for at least 1 hour, preferably overnight.
Prepare the Breading
In a separate bowl, mix together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Bread the Chicken
Remove marinated chicken from buttermilk, allowing excess to drip off. Dredge in the flour mixture, pressing to adhere.
Cooking the Chicken
Fry the Chicken
Heat oil in a deep skillet over medium-high heat. Fry chicken for 5-7 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Making the Sauces and Slaw
Prepare the Jalapeño Cilantro Mayo
Mix mayonnaise, minced jalapeño, chopped cilantro, and lime juice in a bowl until well combined.
Make the Spicy Sriracha Slaw
In a mixing bowl, combine shredded cabbage, grated carrot, sriracha, rice vinegar, sugar, and salt. Toss well to coat.