Super Crispy Chicken Sandwich - You Suck at Cooking (episode 153)

Ingredients

• 2 pieces Boneless Skinless Chicken Breast (about 1 lb total, pounded to ~1/2 inch thickness)
• 1 cup Buttermilk (full‑fat for best flavor)
• 2 tsp Salt (kosher or table salt)
• 1 tsp Hot Sauce (optional, adds a mild kick to the brine)
• 1.5 cup All-Purpose Flour (sifted)
• 2 tbsp Cornstarch (helps create extra crispiness)
• 2 tsp Baking Powder
• 1 tbsp Garlic Powder
• 1 tsp Cayenne Pepper (adjust to heat preference)
• 1 tsp Chipotle Powder
• 0.25 head Green Cabbage (thinly sliced for slaw)
• 1 medium Carrot (shredded thinly)
• 2 tbsp Mayonnaise
• 2 tbsp Sour Cream (full‑fat for best texture)
• 1 tsp Red Wine Vinegar
• 4 slices Dill Pickles (thin strips or whole slices)
• 2 pieces Potato Buns (soft, squeezable; can toast)
• 2 cup Vegetable Oil (for deep‑frying, neutral flavor)

Instructions

1. Make the Buttermilk Brine

   In a mixing bowl combine 1 cup buttermilk, 2 tsp salt, and 1 tsp hot sauce if using. Stir until the salt dissolves.

   Time: PT5M

2. Pound the Chicken

   Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until about 1/2 inch thick and uniform.

   Time: PT5M

3. Brine the Chicken

   Submerge the pounded chicken in the buttermilk brine, turn a few times to coat, then cover and refrigerate for at least 2 hours (or overnight for best results).

   Time: PT2H

4. Prepare the Dredge

   In a shallow dish whisk together 1.5 cups flour, 2 tbsp cornstarch, 2 tsp baking powder, 1 tbsp garlic powder, 1 tsp cayenne, and 1 tsp chipotle powder.

   Time: PT5M

5. Make the Slaw and Spicy Mayo

   Thinly slice 1/4 head cabbage and shred the carrot. In a bowl combine the vegetables with 2 tbsp mayo, 2 tbsp sour cream, and 1 tsp red wine vinegar. Mix until coated.

   Time: PT10M

6. Slice the Pickles

   Cut 4 dill pickle slices into long strips or thin rounds, according to preference.

   Time: PT3M

7. Heat the Oil

   Pour 2 cups vegetable oil into a frying pan and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

8. Dredge and Fry the Chicken

   Remove chicken from brine, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Gently lower into hot oil and fry for about 4 minutes per side, or until the interior reaches 165°F and the coating is golden‑brown.

   Time: PT8M

9. Toast the Buns

   Slice the potato buns in half and briefly fry the cut sides in the same oil for about 30 seconds per side, just until lightly golden.

   Time: PT2M

10. Assemble the Sandwich

    Spread a thin layer of the spicy mayo on both bun halves. Layer pickles, the fried chicken, then a generous heap of slaw. Top with the bun crown and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

3g