Crispy Chicken Sandwich!!

Ingredients

• 4 pieces Chicken Breast (boneless, skinless, pounded to 1/2‑inch thickness)
• 1 cup Buttermilk (for marinating; can substitute with 1 cup milk + 1 tbsp lemon juice)
• 1 cup All-Purpose Flour (for coating; sifted)
• 0.25 cup Cornstarch (adds extra crispness)
• 1 tsp Paprika (smoked paprika optional)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 4 pieces Brioche Buns (split and lightly toasted)
• 0.25 cup Mayonnaise (can mix with sriracha for a spicy spread)
• 4 pieces Lettuce Leaves (iceberg or romaine, shredded)
• 4 slices Pickles (dill, thinly sliced)

Instructions

1. Marinate Chicken in Buttermilk

   In a mixing bowl combine the buttermilk, 1 tsp salt, 0.5 tsp black pepper, paprika, garlic powder, and onion powder. Submerge the chicken breasts, cover, and refrigerate for 30 minutes.

   Time: PT30M

2. Prepare the Flour Coating

   In a second bowl whisk together the all‑purpose flour, cornstarch, 1 tsp salt, 0.5 tsp black pepper, and paprika.

   Time: PT5M

3. Heat the Oil

   Pour vegetable oil into the skillet to a depth of about 1/2 inch. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Dredge the Chicken

   Remove each chicken piece from the buttermilk, letting excess drip off. Coat thoroughly in the flour mixture, pressing gently to adhere.

   Time: PT5M

5. Fry the Chicken

   Carefully place the coated chicken into the hot oil. Fry 4‑5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

6. Drain and Rest

   Transfer the fried chicken to a wire rack set over a baking sheet. Let rest for 5 minutes to finish cooking and stay crisp.

   Time: PT5M

7. Toast the Buns

   Slice the brioche buns and toast cut side down in the skillet for about 1 minute, until lightly golden.

   Time: PT2M

8. Assemble the Sandwich

   Spread mayonnaise (or sriracha mayo) on the bottom bun, add lettuce, a pickle slice, the fried chicken, then top bun.

   Time: PT3M

Nutrition Facts

Calories

600

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

2g