Description
Crispy fried chicken sandwiches made with tender marinated chicken breasts coated in a flavorful seasoned flour mixture, fried to golden perfection, and served on toasted brioche buns with fresh lettuce, tomato, pickles, and your favorite toppings. Perfect for a satisfying and savory meal.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
Assembly
- 4 brioche buns
- Lettuce
- Tomato
- Pickles
- Any other desired toppings
Instructions
- Prepare the Chicken: Cut the chicken breasts in half horizontally to create 4 thin fillets for even cooking and a crispy crust.
- Marinate: Place the chicken fillets in a bowl and cover them with buttermilk. Let them marinate for at least 30 minutes to tenderize and add moisture.
- Mix the Breading: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and pepper. This flavorful mixture will add a crispy and spicy coating to the chicken.
- Coat the Chicken: Remove each chicken fillet from the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture to ensure an even coating.
- Fry the Chicken: Heat oil in a pan over medium-high heat. Fry the chicken fillets for 4-5 minutes per side until golden brown and cooked through, ensuring the internal temperature reaches at least 165°F (74°C).
- Toast the Buns: While the chicken finishes cooking, toast the brioche buns in the same pan or oven until they are lightly golden and slightly crispy.
- Assemble the Sandwiches: Place each crispy chicken fillet on the bottom half of a toasted bun. Top with fresh lettuce, slices of tomato, pickles, and any other desired toppings before closing with the top bun. Serve immediately.
Notes
- Marinating the chicken in buttermilk helps ensure the meat stays juicy and tender after frying.
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then again into the flour mix before frying.
- Use oil with a high smoke point, like vegetable or canola oil, for frying.
- Adjust cayenne pepper amount to control the spice level.
- Serve immediately after assembling to maintain the crispiness of the chicken coating.
- Optional toppings can include cheese slices, mayonnaise, or spicy sauce for extra flavor.
