Naked Chicken Sandwich Recipe

Butterfly and Pound

Place the 2 chicken breasts on a cutting board. Butterfly each by slicing horizontally almost through and opening like a book. If breasts are uneven, cover with plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch.

In a medium bowl, whisk together 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth.

Add the prepared chicken pieces to the buttermilk mixture, pressing to submerge. Cover and refrigerate for at least 1 hour and up to 8 hours. (Longer yields more tender, flavorful chicken.)

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature for more even cooking.

Prepare Breading

In a shallow wide dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix thoroughly so spices are evenly distributed.

Make Wash

In a small bowl whisk 1 egg with 2 tablespoons water until smooth. This wash helps the dry mix adhere better to the chicken.

Dredge Chicken

Remove each chicken piece from the buttermilk, letting excess drip off. Dip into the egg wash, then press firmly into the flour mixture on both sides, shaking off loose excess. For an extra-crispy crust double-dredge: after the first coating, dip back into the egg wash and coat again in the flour mixture.

Heat Oil

Pour about 3 cups vegetable oil into a heavy skillet (cast iron preferred) to a depth of roughly 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of flour sizzles on contact. Maintain temperature between 325–350°F while frying.

Fry Chicken

Carefully place chicken pieces in the hot oil (do not overcrowd the pan). Fry for 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as necessary so crust doesn't burn before chicken cooks through. Transfer to a wire rack set over a baking sheet and let rest 5 minutes. If thicker pieces need more time, finish in a 350°F (175°C) oven for 5–8 minutes.

If desired, melt 1 tablespoon cold butter in a small skillet and briefly sear the edges of each fried chicken piece for an extra buttery sheen. This is optional.

Make Sauce

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon honey, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning or honey for desired sweetness/tang.

Prepare Vegetables

Slice the tomato into 1/4-inch thick slices. Have 6 large butter lettuce leaves and 8 pickle slices ready.

Assemble Naked Sandwiches

Place 1 lettuce leaf flat on a plate. Spread about 1 tablespoon of the sauce onto the leaf. Top with one fried chicken piece. Add 1–2 tomato slices and 3–4 pickle slices on top of the chicken. Spoon another 1 tablespoon sauce on the tomato if desired. Fold the lettuce up around the chicken (like a wrap) and secure with a toothpick if needed. Repeat to make 3 sandwiches (2 chicken pieces per person if serving size below).

Serve immediately with lemon wedges on the side for squeezing over the chicken.

Serve warm. Leftover chicken can be refrigerated in an airtight container for up to 3 days. Re-crisp in a 375°F (190°C) oven for 8–10 minutes before serving; avoid microwaving to preserve crispness. Sauce keeps up to 5 days refrigerated.