Crispy Chicken Sandwich Recipe
bacon mayo, pickled peppers, arugula
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Ingredients
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Chicken & Coating
Bacon Mayo & Toppings
Buns & Assembly
Method
Pickled Peppers & Bacon Mayo
- 1
Prepare bacon
Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels and finely chop. Reserve.
- 2
Make bacon mayo
In a small bowl combine mayonnaise, chopped bacon (reserve a pinch for topping if desired), lemon juice, salt, and black pepper. Stir until smooth and refrigerated until ready to use.
- 3
Drain pickled peppers
If using jarred pickled peppers, drain and slice into rings or strips. Set aside.
Chicken Prep & Coating
- 4
Butterfly and tenderize chicken
Slice each chicken breast horizontally to make two thinner cutlets (or pound to 1/2-inch thickness). Pat dry with paper towels.
- 5
Brine in buttermilk
In a bowl combine buttermilk and hot sauce. Submerge chicken in buttermilk mixture, cover, and refrigerate for 30 minutes to 2 hours (minimum 30 minutes recommended).
- 6
Prepare dry mix and egg wash
In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne. In a separate bowl beat the eggs.
- 7
Dredge the chicken (double-dip)
Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, dip into beaten eggs, then press into the flour mixture again to form a thick, even coating. Shake off excess.
Frying
- 8
Heat oil
In a large skillet or heavy-bottomed pan, pour oil to a depth of about 1/4–1/2 inch (or use a deep fryer). Heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles on contact.
- 9
Fry chicken
Carefully place coated cutlets into hot oil (work in batches to avoid crowding). Fry 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer to a wire rack set over a baking sheet to drain and keep crispy; season lightly with a pinch of salt while hot.
Buns & Assembly
- 10
- 11
Assemble sandwiches
Spread a generous tablespoon of bacon mayo on the bottom bun. Place the fried chicken cutlet on top, add a layer of pickled pepper slices, a handful of arugula, and optional bread-and-butter pickle slices. Spoon a little more bacon mayo on the top bun (or reserve). Close sandwich and press gently.
- 12
Serve
Serve immediately while chicken is hot and crispy. Provide extra bacon mayo and pickled peppers on the side if desired.