Description
A crispy, golden fried chicken fillet served on a toasted bun with crunchy toppings and a creamy sauce for the perfect chicken sandwich experience.
Ingredients
Scale
- 2 boneless skinless chicken breasts (sliced into 4 fillets)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- Vegetable oil for frying
- 4 brioche or hamburger buns
- Lettuce leaves
- Sliced pickles
- Sandwich Sauce: 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 1 teaspoon pickle juice or lemon juice
- 1/4 teaspoon paprika
Instructions
- In a bowl, combine buttermilk and hot sauce. Add chicken fillets and marinate for at least 30 minutes (or up to overnight).
- In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each fillet in the flour mixture, pressing gently to form a crispy coating.
- Heat oil in a deep pan to 350°F (175°C). Fry chicken fillets for 5–7 minutes per side or until golden and cooked through.
- Transfer chicken to a wire rack to keep it crispy.
- Whisk together mayonnaise, ketchup, mustard, pickle juice, and paprika to make the sauce.
- Lightly toast the buns in a pan or oven.
- Assemble the sandwich: spread sauce on the buns, add lettuce and pickles, place the crispy chicken fillet on top, and close the sandwich.
Notes
- Double-dip chicken in buttermilk and flour for a thicker crust.
- Add a pinch of cayenne pepper for a spicy version.
- Use a meat thermometer—internal temp should reach 165°F (74°C).
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 7g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg