Fried Buttermilk Boneless Chicken Recipe
Fried Buttermilk Boneless Chicken Breast Pieces, White Cheddar, Mixed Greens, Pickles & Sliced Tomato with House-Made Creamy Buttermilk Ranch & Buffalo Sauce on a Brioche Roll
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Ingredients
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Fried Buttermilk Chicken
Method
Cooking Instructions
- 1
Marinate the Chicken
In a bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add the boneless chicken breasts and ensure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- 2
Prepare the Coating
In a shallow dish, combine flour and cornstarch. Mix well.
- 3
Heat the Oil
In a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour and cornstarch mixture, ensuring they are fully coated.
- 5
Fry the Chicken
Carefully place the coated chicken breasts in the hot oil. Fry for 5-7 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 6
Assemble the Sandwich
On the bottom half of each brioche roll, layer the mixed greens, fried chicken, a slice of white cheddar, pickles, and tomato slices. Drizzle with house-made creamy buttermilk ranch and buffalo sauce. Top with the other half of the brioche roll.
- 7
Serve
Serve immediately with your choice of sides.