Fried Chicken Sandwich Recipe
Buttermilk Marinated, Breaded, Fried Chicken Breast, Arugula, & Caper Aioli on a Toasted French Roll
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinated Chicken
Breading
Caper Aioli
Sandwich Assembly
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, salt, black pepper, and garlic powder. Whisk until well combined.
- 2
Marinate the Chicken
Add the chicken breasts to the buttermilk mixture, making sure they are fully submerged. Cover and refrigerate for at least 2 hours or preferably overnight.
Breading the Chicken
- 3
Prepare the Breading Mixture
In a shallow dish, mix together the flour, cornstarch, paprika, cayenne pepper, salt, and black pepper.
- 4
Bread the Chicken
Remove the marinated chicken from the fridge. Dredge each piece in the flour mixture, shaking off any excess. Set aside on a plate.
Frying the Chicken
- 5
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil. Fry for about 6-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Caper Aioli Preparation
- 7
Mix the Aioli
In a small bowl, combine the mayonnaise, chopped capers, lemon juice, minced garlic, salt, and black pepper. Stir until well combined.
Assembling the Sandwich
- 8
Toast the Rolls
Slice the French rolls in half and toast them lightly until golden.
- 9
Build the Sandwich
Spread a generous amount of caper aioli on the bottom half of each toasted roll. Layer with arugula and top with the fried chicken breast. Place the top half of the roll on the sandwich.