Description
This crispy fried chicken sandwich features tender chicken breasts marinated in buttermilk and coated in a flavorful seasoned flour mixture before being pan-fried to golden perfection. Served on toasted brioche buns with fresh lettuce, tomato, pickles, and your favorite toppings, these sandwiches make a satisfying and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
Coating
- 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 leaves
- Sliced tomato
- Pickles
- Additional desired toppings (e.g., mayonnaise, cheese, onions)
Instructions
- Prepare the Chicken: Cut the chicken breasts horizontally in half to create 4 thin fillets, ensuring even cooking.
- Marinate: Place the chicken fillets in a bowl and pour the buttermilk over them. Let the chicken marinate for at least 30 minutes to tenderize and add flavor.
- Mix Coating: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, cayenne pepper, salt, and pepper. Stir well to create a seasoned coating mixture.
- Coat the Chicken: Remove the chicken pieces from the buttermilk, allowing excess to drip off, then dredge each fillet thoroughly in the flour mixture, ensuring an even and generous coating.
- Fry the Chicken: Heat oil in a pan over medium-high heat. Fry the coated chicken fillets for about 4 to 5 minutes per side until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Toast the Buns: Lightly toast the brioche buns in the same pan or in the oven until they are golden and slightly crisp.
- Assemble the Sandwiches: Place each crispy chicken fillet on the bottom half of a toasted bun. Top with lettuce, sliced tomato, pickles, and any other desired toppings. Cover with the top half of the bun and serve immediately.
Notes
- For extra crispiness, double dredge the chicken by dipping back into the buttermilk and flour mixture once more.
- Make sure the oil is hot enough before frying to prevent the coating from becoming soggy.
- Use a meat thermometer to ensure chicken is cooked through but still juicy.
- Customize toppings according to your preference, such as adding cheese, spicy mayo, or onions.
- Leftover fried chicken sandwiches can be refrigerated and gently reheated in an oven or air fryer to maintain crispness.
