Fried Chicken Sandwich Recipe

Pound and prepare

Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/2 inch. This ensures even cooking and tender results.

In a bowl, whisk together buttermilk, chopped fresh sage, minced garlic, 1 tsp salt and 1/2 tsp black pepper. Submerge the pounded chicken breasts in the marinade, cover, and refrigerate for at least 1 hour and up to 8 hours. Longer yields more flavor.

About 30 minutes before frying, set up a breading station: In a shallow bowl combine flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, paprika, onion powder, and garlic powder. Whisk to evenly distribute.

In a second shallow bowl, whisk the egg and 2 tablespoons water to make an egg wash.

Remove chicken from the refrigerator. Let excess marinade drip off (do not pat completely dry). Dredge each piece first in the flour mixture, then into the egg wash, then back into the flour mixture, pressing firmly so the coating adheres. Place breaded breasts on a wire rack for 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 2–3 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles and browns slowly, it's ready.

Carefully slide one or two pieces of breaded chicken into the oil (do not crowd). Fry, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 5–7 minutes per side depending on thickness. Adjust heat to maintain oil temperature around 325–350°F to avoid burning the crust.

Use tongs to transfer cooked chicken to a wire rack set over a baking sheet and lightly season with the reserved 1/4 tsp salt and 1/4 tsp black pepper. Let rest 3–5 minutes before assembling.

While the chicken rests, split the burger buns. Spread softened butter on cut sides and toast them in a dry skillet or on a griddle over medium heat until golden, about 1–2 minutes per side.

Spread about 2 tablespoons mayonnaise on the bottom half of each toasted bun.

Place a fried sage chicken breast on each mayo-coated bottom bun. Top each chicken with 4 pickle slices (or to taste). Spread remaining mayonnaise on the top bun and place on sandwich.

Serve immediately while the chicken is hot and the bun is crisp.