The first bite of this crunchy crispy CHICKEN SANDWICH will be so unforgettable, the sensation could last for days. From the tender juicy meat to the perfectly toasted bun, everything about this recipe is mouthwatering. That would surely make you crave for one.
Large bowl x2
- 2 chicken breasts , boneless, skinless
- salt and creole seasoning
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt , adjusts to taste
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon white pepper
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup buttermilk , plus more
- 3 quarts vegetable oil for frying
Fried Chicken Sandwich
- 2 hamburger brioche or sesame seeds buns
- 1-2 tablespoons butter
- 2-3 tablespoons tartar sauce or remoulade sauce
- 2 cups shredded iceberg lettuce
- dill pickle slices
Slice chicken breast in half, then season with salt and pepper or Creole seasoning, about ½ -1 teaspoon per breast. Set aside.
In a large shallow bowl or plate, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne and white pepper, dried thyme and oregano.
Pour buttermilk in another large bowl. Place chicken breast in the buttermilk.
Remove and quickly dredge in flour mixture, shake any excess flour. You may use a Ziploc bag for this process, too.
Double dip the chicken in the remaining buttermilk (add fresh buttermilk as needed) then place in the flour mixture again - shake off any excess flour. Let the chicken rest for about 10-15 minutes while preparing oil. This will help the coating stay on.
Frying the Chicken
Heat oil in a deep fryer or cast-iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add chicken.
Using a tong, add carefully, and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet.
Fry the chicken breast until golden brown and chicken is done. No longer pink inside or internal temperature reaches 165°F
Drain the chicken on cookie rack, remove and tent loosely with foil, while frying the remaining chicken and preparing the brioche.
Heat up cast iron on medium-high heat, then brush melted butter evenly on the cut side of the buns, place bun cut side down, and toast until golden brown. Repeat with remaining brioche buns.
To build the chicken sandwich: spread some tartar or remoulade sauce on the brioche, then add lettuce and dill pickles.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1sandwich | Calories: 517kcal | Carbohydrates: 37g | Protein: 56g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 161mg | Sodium: 1183mg | Potassium: 1505mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2027IU | Vitamin C: 10mg | Calcium: 239mg | Iron: 5mg