The first bite of this crispy chicken sandwich is so unforgettable the sensation could last for days. Succulent Southern-fried chicken sandwiched on perfectly toasted buns are pure heaven. Who would have thought chicken, bread, sauce, and toppings could be so soul-satisfying?
Slice chicken breast in half lengthwise, then season with salt and pepper or Creole seasoning, about ½-1 teaspoon per breast. Set aside.
Whisk the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne, white pepper, dried thyme, and oregano in a large plate or shallow bowl.
Pour buttermilk into another large bowl. Then place the chicken breasts in the buttermilk.
Remove, let some of the buttermilk drain off, and dredge the chicken in the flour mixture. Shaking off the excess flour. You can also use a Ziploc bag for this process.
Dip the chicken in the buttermilk again (add fresh buttermilk as needed), then dredge in the flour mixture again. Shaking off excess flour.
Let the breaded chicken breasts rest for 10-15 minutes while heating the oil so the coating firms up and stays on.
Make the Sandwich
Heat oil in a deep fryer or cast-iron skillet to 375℉ (190℃). You want it as hot as safe because the temperature drops when you add the chicken.
Drain the chicken on a cookie rack, place it on a baking sheet, and tent loosely with foil.
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.
Prepare the brioche buns while frying the remaining chicken. Heat a cast iron on medium-high heat, then brush melted butter evenly on the cut side of the buns. Place the buns cut side down on the cast iron pan, and toast them until golden brown. Repeat with remaining brioche buns.
Spread each brioche bun with remoulade or tartar sauce, then add lettuce, dill pickles, and the chicken. Serve immediately.
Notes
The right oil. A neutral-flavored oil with a high smoke point means you can cook at higher temperatures for a crispier breading.
The right tools. Cast iron heats more evenly, keeping a steadier temperature. And a Dutch oven conducts heat all around the meat cooking it to perfection without burning the crispy breading layer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.