Rule The Roost Chicken Sandwich Recipe
Crispy chicken on a grilled kaiser bun with black pepper mayo, iceberg lettuce, dill pickle chips, plus your choice of regular side. (Available while supplies last)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Sandwich Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a bowl, marinate the chicken breasts in buttermilk for at least 1 hour or overnight in the refrigerator.
- 2
Prepare the Breading
In a shallow dish, mix flour, cornstarch, paprika, garlic powder, salt, and black pepper.
- 3
Dredge the Chicken
In another bowl, beat the eggs. Remove chicken from buttermilk and dip each piece into the egg, then dredge in the flour mixture until fully coated.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- 5
Prepare the Black Pepper Mayo
In a small bowl, mix mayonnaise with black pepper to taste.
- 6
Assemble the Sandwich
Spread black pepper mayo on the bottom half of the kaiser buns. Add the crispy chicken, followed by shredded lettuce and dill pickle chips. Top with the other half of the bun.
