Crispy Chicken Sandwich Recipe
breaded chicken breast, cheddar, pickles, lettuce & spicy korean sauce, toasted buttered brioche bun, served with fresh cut fries
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Ingredients
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Chicken & Breading
Spicy Korean Sauce
Sandwich Build
Fries
Method
Chicken & Breading
Pound and brine
If breasts are thick, butterfly or place between plastic and pound to about 1/2" thickness. Season the buttermilk with 1/2 tsp salt and 1/4 tsp pepper, add the chicken, and refrigerate 30 minutes (or up to 4 hours) to tenderize.
Prepare breading
In a shallow bowl combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, remaining 1/2 tsp salt and 1/4 tsp pepper. In a second shallow bowl whisk eggs until smooth.
Dredge
Remove chicken from buttermilk, let excess drip off. Dredge each piece in the flour mixture, then dip in beaten eggs, then press again into the flour mixture to form a thick coating. Place on a wire rack and allow to rest 10 minutes so coating adheres.
Fry
Heat about 1/2"–1" oil in a large skillet over medium-high heat until a small pinch of flour sizzles (about 350°F/175°C). Fry chicken 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.
Spicy Korean Sauce
Whisk together gochujang, mayonnaise, honey, soy sauce, rice vinegar, sesame oil and minced garlic in a small bowl until smooth. Taste and adjust sweetness or heat to preference. Stir in toasted sesame seeds. Refrigerate until assembly.
Sandwich Build
Assemble
Spread a tablespoon of the spicy Korean sauce on both top and bottom buns. On the bottom bun place lettuce, then the hot fried chicken. Immediately top the chicken with a slice of cheddar so it softens. Arrange pickles on the cheese, then crown with the top bun. Serve with fresh-cut fries on the side.
Fries
Prepare potatoes
Preheat oven to 425°F (220°C) if roasting; if frying, heat oil to 350°F (175°C). Wash potatoes and cut into 1/4"–1/2" sticks. Soak in cold water 20 minutes to remove excess starch, then drain and pat very dry.
Cook fries
For oven: toss dried potato sticks with 2 tbsp oil, spread in a single layer on a baking sheet, season with salt and pepper, roast 25–30 minutes, flipping halfway, until golden and crisp. For frying: fry in batches 3–4 minutes until golden, drain on paper towels, and season immediately with salt and pepper.