Buttermilk Fried Chicken Club Recipe
bacon, lettuce, tomato, mayo, sourdough
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Ingredients
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Chicken Marinade
Breading Mixture
Assembly
Method
Chicken Marinade
- 1
Prepare the Marinade
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Breading the Chicken
- 3
Prepare the Breading Mixture
In a separate bowl, mix together the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper.
- 4
Bread the Chicken
Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the breading mixture, ensuring an even coating. Place on a wire rack and let rest for 10 minutes.
Frying the Chicken
- 5
Heat the Oil
In a large, deep skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken to the hot oil, frying in batches to avoid overcrowding. Cook for 6-8 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Assembling the Club
- 7
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove and drain on paper towels.
- 8
Toast the Sourdough
Lightly toast the sourdough bread slices in a toaster or on a skillet until golden.
- 9
Build the Sandwich
Spread mayonnaise on one side of each slice of toasted sourdough. Layer with lettuce, a piece of fried chicken, bacon slices, and tomato slices. Top with another slice of sourdough, mayonnaise side down.
