Description
A delightful crispy chicken sandwich made from scratch with tender chicken, flavorful spices, and fresh toppings.
Ingredients
- 3 medium chicken breasts (boneless, skinless, halved into 6 cutlets)
- 1 1/2 cups low-fat buttermilk
- 1 Tbsp hot sauce (preferably Frank’s Red Hot)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 cups all-purpose flour
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp baking powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- Oil for frying (vegetable, canola, or peanut oil)
- 6 burger buns (buttered and toasted)
- 6 green lettuce leaves
- 1 large tomato (sliced)
- 2 dill pickles (sliced into rings)
- Mayonnaise (or your favorite sauce)
Instructions
- Pound the chicken cutlets between two sheets of plastic wrap until they reach a consistent 1/2-inch thickness.
- In a mixing bowl, whisk together the buttermilk, hot sauce, 1 tsp salt, 1 tsp black pepper, 1 tsp onion powder, and 1 tsp garlic powder.
- Add the chicken cutlets to the marinade, coating them well. Cover and refrigerate for 2-4 hours or overnight for maximum flavor.
- In a separate shallow bowl, whisk together the flour, 2 tsp salt, 1 tsp black pepper, baking powder, paprika, onion powder, and garlic powder.
- Remove a piece of chicken from the marinade, letting excess liquid drip off. Dip the chicken into the flour mixture, pressing it to coat thoroughly. Transfer to a wire rack.
- Heat 1 inch of oil in a pot or Dutch oven to 350ËšF. Just before frying, dip the chicken into the seasoned flour mixture again for a thicker crust.
- Carefully add a few pieces of chicken into the oil, ensuring not to overcrowd the pot. Adjust the flame to maintain the oil temperature between 300-325ËšF.
- Fry for 3-4 minutes on the first side until browned and crisp. Flip and cook for an additional 2-3 minutes until cooked through and golden.
- Once done, transfer the chicken onto a wire rack set over a baking sheet to cool. Aim for an internal temperature of 165ËšF.
- Lightly butter and toast the cut sides of the buns and assemble your crispy chicken sandwiches using your favorite toppings.
Notes
For extra crunch, consider double-dipping in the seasoned flour before frying. Always monitor the oil temperature.
