Buttermilk & Crystal Fried Chicken Sandwich Recipe
Homemade Pickles – Pancho Sauce – Iceberg – House Fried Chips
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Ingredients
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Chicken Sandwich Ingredients
Method
Preparation Directions
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, paprika, garlic powder, onion powder, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2
Prepare the Breading
In another bowl, mix the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, salt, and black pepper together.
- 3
Fry the Chicken
Heat the vegetable oil in a deep frying pan over medium-high heat. Remove the chicken from the marinade and let the excess buttermilk drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.
- 4
Assemble the Sandwich
Toast the burger buns lightly. On the bottom half, layer the shredded iceberg lettuce, a piece of fried chicken, a generous dollop of Pancho sauce, and a few homemade pickles. Top with the other half of the bun.
- 5
Serve
Serve the sandwiches hot with a side of house fried chips.