Golden-fried Chicken Sandwich Recipe
House-Fried Chicken Breast, Deviled Mayo, and Schwartz™ Dill Pickle Chips on a Brioche Bun.
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Ingredients
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Chicken
Deviled Mayo
Sandwich Assembly
Method
Chicken Preparation
- 1
Marinate Chicken
In a bowl, combine buttermilk, salt, black pepper, paprika, and garlic powder. Add chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Prepare Breading
In a separate bowl, mix together flour, cornstarch, salt, black pepper, and paprika. This will be used for coating the chicken.
- 3
Coat Chicken
Remove chicken from the marinade and let excess buttermilk drip off. Dredge each piece of chicken in the flour mixture, ensuring an even coating. Allow coated chicken to rest for 10 minutes.
- 4
Fry Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated chicken pieces. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).
- 5
Drain Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Deviled Mayo Preparation
- 6
Mix Ingredients
In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, smoked paprika, salt, and black pepper. Mix well until fully combined.
Sandwich Assembly
- 7
Assemble Sandwich
On the bottom half of each brioche bun, spread a generous amount of deviled mayo. Place a piece of fried chicken on top, followed by a leaf of lettuce and a layer of Schwartz™ dill pickle chips. Top with the other half of the brioche bun.