Buttermilk Fried Chicken Sandwich Recipe
Boneless Chicken Breast, Bibb, Buttermilk, Normandy Farms Brioche Roll
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Ingredients
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Chicken Marinade and Sandwich Assembly
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine the boneless chicken breasts with buttermilk. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the marinated chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere.
- 5
Fry the Chicken
Carefully place the coated chicken into the hot oil. Fry for about 5-7 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
- 6
Drain and Assemble the Sandwich
Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain. Toast the brioche rolls if desired. Assemble the sandwich by placing a fried chicken breast on the bottom half of the roll, topping with Bibb lettuce, and closing with the top half of the roll.