Chicken Sandwich Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2" thickness. Pat dry with paper towel. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Marinate

Place chicken in a shallow dish and pour buttermilk over it. Cover and refrigerate 30 minutes to 2 hours (30 minutes is fine for quick cook; longer tenderizes more).

Dredge for frying (if frying)

Whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne in a wide bowl. Remove chicken from buttermilk, let excess drip, then press each piece into the flour mixture until well coated. Shake off excess.

Fry the chicken (optional)

Heat about 1 cup vegetable oil in a skillet over medium-high heat until shimmering and a drop of water sizzles (about 350°F/175°C in a thermometer). 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 tray to rest 3–5 minutes.

Grill the chicken (optional)

If grilling, preheat a grill or grill pan to medium-high. Brush chicken with 1 tbsp olive oil and grill 4–6 minutes per side until char marks form and internal temperature reaches 165°F (74°C). Let rest 3–5 minutes.

For fried lettuce

If you choose fried lettuce: heat 1/2" of oil in a skillet over medium-high heat (or use same oil after frying chicken if oil is clean). Combine 1/2 cup flour, 1/4 cup cornstarch, 1/4 tsp salt and 1/2 cup cold water (or beer) to make a loose batter. Pat lettuce halves dry, dip each leaf or half-head into batter to coat, then fry 30–60 seconds per side until crisp and lightly golden. Drain on paper towels and season immediately with a light sprinkle of salt.

For grilled lettuce

Brush lettuce halves lightly with olive oil and season with a pinch of salt. Grill cut-side down on medium-high heat 1–2 minutes until char marks appear, then remove and set aside.

Prepare buns

Split buns and spread the cut sides with softened butter. Toast in a skillet or on the grill, cut-side down, until golden and crisp, about 1–2 minutes.

Assemble Slab sauce (if making substitute)

If you don't have Slab sauce, whisk together 1/3 cup mayonnaise, 1 tbsp ketchup, 1 tsp pickle brine (from jarred pickles), 1/2 tsp smoked paprika and a pinch of salt and pepper. Adjust to taste. Use 1/2 cup total sauce for two sandwiches.

Prepare vegetables

Slice tomato into 1/4" rounds. Thinly slice red onion into rings. Have pickle slices ready.

Assemble sandwiches

Spread about 1.5 tablespoons of Slab sauce on both top and bottom buns. Place the cooked chicken on the bottom bun, then add a piece of fried or grilled lettuce, 2 tomato slices, a few onion rings (to taste), and 3 pickle slices. Top with the bun and press lightly. Repeat for second sandwich.

Serve

Serve immediately while chicken is hot and lettuce retains crispness. Offer extra Slab sauce on the side.