Windy's Crispy Chicken Sandwich Recipe
buttermilk & pickle brined chicken breast rolled in Weisenberger flour, with special sauce, bread & butter pickles, shredded lettuce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Brine the Chicken
In a large bowl, combine buttermilk and sliced pickles. Add the chicken breasts, making sure they're fully submerged. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- 2
Prepare the Flour Mixture
In a shallow dish, mix the Weisenberger flour, salt, black pepper, garlic powder, and onion powder until well combined.
- 3
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Coat the Chicken
Remove the chicken from the brine and let excess liquid drip off. Dredge each chicken breast in the flour mixture, pressing gently to adhere.
- 5
Fry the Chicken
Carefully place the coated chicken breasts in the hot oil. Fry for 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 6
Assemble the Sandwich
Remove the chicken from the oil and drain on paper towels. Toast the burger buns if desired. Spread a generous amount of special sauce on the bottom bun, add the fried chicken, top with shredded lettuce, and a few slices of bread and butter pickles. Cap with the top bun.
- 7
Serve
Serve immediately with your favorite side dish.
