Crispy Chicken Recipe
Crispy chicken breast** coated in a hot honey glaze, romaine, pickles, ranch, toasted potato bun.
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Ingredients
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Chicken Marinade
Breading
Hot Honey Glaze
Burger Assembly
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, and garlic powder. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
Breading
- 2
Prepare the Breading
In a separate bowl, mix together all-purpose flour, cornstarch, paprika, salt, and black pepper. Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10 minutes.
- 3
Bread the Chicken
Dredge each chicken breast in the flour mixture, ensuring they are coated evenly. Shake off any excess flour.
Frying
- 4
Heat the Oil
In a large skillet or deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully place the breaded chicken breasts into the hot oil. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
Hot Honey Glaze
- 7
Prepare the Hot Honey Glaze
In a small saucepan over low heat, combine honey and hot sauce. Stir until well mixed and warmed through.
- 8
Glaze the Chicken
Brush the hot honey glaze over the fried chicken breasts while they are still hot.
Burger Assembly
- 9
Assemble the Burger
On the bottom half of each potato bun, place a handful of romaine lettuce followed by a fried chicken breast. Top with pickles and a drizzle of ranch dressing. Close the burger with the top half of the bun.
