Buttermilk Chicken Sandwich Recipe
crispy chicken with, tomato, swiss, spicy slaw, house remoulade on a brioche bun served with fries or cole slaw
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Ingredients
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Chicken Sandwich
Method
Preparation
- 1
Marinate the Chicken
In a bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken breasts, cover, and marinate in the refrigerator for at least 1 hour or overnight for best results.
- 2
Prepare the Breading
In a separate bowl, mix together the flour and cornstarch. This will be your breading mixture.
- 3
Coat the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge the chicken in the flour-cornstarch mixture until fully coated.
- 4
Fry the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the coated chicken and fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.
- 5
Assemble the Sandwich
On the bottom half of each brioche bun, place a piece of fried chicken, top with a slice of Swiss cheese and a slice of tomato. Add spicy slaw and house remoulade (recipe can be provided separately) before placing the top half of the bun.