Buttermilk Fried Chicken Recipe
Seasoned mayo, b & b pickles, Mike’s hot honey drizzle, shredded lettuce, toasted brioche
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Ingredients
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Chicken Marinade
Breading
Assembly
Method
Marinade
- 1
Prepare the Marinade
In a large bowl, combine the buttermilk, salt, black pepper, garlic powder, and paprika. Whisk until well mixed.
- 2
Marinate the Chicken
Submerge the chicken pieces into the buttermilk mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Breading
- 3
Prepare the Breading
In a separate bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- 4
Bread the Chicken
Remove chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing to ensure a good coating. Set aside on a wire rack.
Frying
- 5
Heat the Oil
In a large, deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil, cooking in batches to avoid overcrowding. Fry for about 10-12 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
- 7
Drain the Chicken
Once cooked, transfer the chicken to a wire rack or paper towel-lined plate to drain excess oil.
Assembly
- 8
Prepare the Sauce
In a small bowl, mix mayonnaise with a bit of salt and pepper to taste.
- 9
Assemble the Sandwich
Spread the seasoned mayo on the toasted brioche buns. Place a piece of fried chicken on each bun, top with B & B pickles, shredded lettuce, and drizzle with Mike's Hot Honey.