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Crispy Fried Chicken Sandwich

A buttermilk-marinated chicken cutlet in an extra-crunchy spiced coating, fried until golden and served on a brioche bun with pickles and spicy mayo.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut into 4 cutlets
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 teaspoon salt
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt for the coating
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 3 cups neutral oil for frying
  • 4 brioche buns
  • Dill pickle slices
  • Shredded lettuce
  • ¼ cup mayonnaise
  • 1 tablespoon hot sauce for the spicy mayo
  • 1 teaspoon honey

Equipment

  • Large heavy pot or Dutch oven
  • Deep-fry thermometer
  • Wire cooling rack
  • Shallow dishes (for dredging)
  • Tongs

Method
 

  1. Step 1: Marinate the chicken in the buttermilk, hot sauce, and salt for at least 1 hour.
  2. Step 2: Whisk the coating ingredients and drizzle in a little buttermilk.
  3. Step 3: Heat the oil to 350°F.
  4. Tip: Use a thermometer.
  5. Step 4: Dredge each cutlet and press the coating on firmly.
  6. Step 5: Fry 3 to 4 minutes per side until 165°F and drain on a rack.
  7. Step 6: Assemble on toasted buns with spicy mayo, pickles, and lettuce.

Notes

Calories are an estimate per sandwich.
Use halal-certified chicken.