Crispy Chicken Sandwich Recipe
Buttermilk fried chicken, baby swiss, honey brioche bun, frites or sweet frites
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Ingredients
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Chicken Marinade
Breading and Frying
Sandwich Assembly
Frites
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the boneless chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Breading and Frying
- 2
Prepare the Breading
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Set aside.
- 3
Fry the Chicken
Heat oil in a deep fryer or large pot over medium-high heat until it reaches 350°F (175°C). Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Carefully place the coated chicken in the hot oil and fry for 6-8 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Sandwich Assembly
- 4
Assemble the Sandwich
Slice the honey brioche buns in half. On the bottom half, place a fried chicken thigh, a slice of baby swiss cheese, a handful of leafy greens, and a slice of tomato. Top with the other half of the bun.
Frites
- 5
Prepare the Frites
For regular frites, peel and cut the large potatoes into sticks. For sweet frites, do the same with sweet potatoes. Rinse them under cold water and pat dry.
- 6
Fry the Frites
In a separate pot, heat the oil for frying over medium-high heat. Once the oil is hot, add the potato sticks in batches, frying until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels. Season with salt to taste.