Cooking Fried Chicken In The Drive Thru

Ingredients

• 4 pieces Chicken Breast (skinless, boneless, about 1.5 lb total; pounded to even thickness)
• 2 cups Buttermilk (for marinating; can substitute with milk + 1 tbsp lemon juice)
• 1 cup Potato Starch (creates ultra‑crisp coating; can be found in the baking aisle)
• 1/2 cup All-Purpose Flour (adds body to the coating; optional for extra texture)
• 1 tsp Salt (seasoning for the coating)
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Paprika (adds mild smoky flavor)
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1 tsp Osmo Seasoning (optional MSG‑based seasoning for umami boost)
• 4 cups Vegetable Oil (high smoke‑point oil (canola, peanut, or soybean))
• 4 pieces Fast‑Food Buns (any soft sandwich bun from Chick‑Fil‑A, McDonald’s, Popeyes, or KFC; toasted)
• 8 slices Pickles (dill slices; optional)
• 2 tbsp Mayonnaise (for spreading; can use Chick‑Fil‑A sauce or any preferred sauce)

Instructions

1. Marinate the Chicken

   Place the chicken breasts in a bowl, pour the buttermilk over them, and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes (or up to overnight for extra tenderness).

   Time: PT30M

2. Prepare the Coating Mix

   In a large zip‑top bag combine potato starch, all‑purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and Osmo seasoning. Seal and shake to mix evenly.

   Time: PT5M

3. Heat the Oil

   Fill the large pot with about 3‑4 inches of vegetable oil. Place the pot on the portable burner and heat to 350°F (175°C). Use the instant‑read thermometer to monitor.

   Time: PT10M

   Temperature: 350°F

4. Coat the Chicken

   Remove each chicken piece from the buttermilk, letting excess drip off. Place the piece into the coating bag, seal, and shake until fully coated. Tap gently to remove excess starch.

   Time: PT5M

5. Fry the Chicken

   Carefully lower the coated chicken into the hot oil using tongs. Fry for 4‑5 minutes per side, or until the exterior is deep golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT8M

   Temperature: 350°F

6. Drain and Rest

   Using tongs, remove the chicken and place on a plate lined with paper towels to drain excess oil. Let rest for 2 minutes before assembling.

   Time: PT2M

7. Toast the Buns & Assemble

   Lightly toast each fast‑food bun on a dry skillet or under a broiler for 30 seconds. Spread mayonnaise (or preferred sauce) on the bottom bun, add pickles, place the fried chicken, then top with the bun lid.

   Time: PT5M

8. Cleanup

   Turn off the burner and allow the oil to cool completely. Strain the oil through a fine mesh sieve and store in a sealed container for future use or discard. Wash all utensils, pot, and burner.

   Time: PT15M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g