The Crispiest Chicken Sandwich you've EVER had!

Ingredients

• 2 pieces Chicken Breast (Skinless, pounded thin and cut in half to make 4 sandwich‑size pieces)
• 2 cups Buttermilk (1 cup for brine, 1 cup for wet batter)
• 1 cup Dill Pickle Juice (Use the juice from a jar of dill pickles, not sweet relish)
• 2 teaspoons Garlic Powder (Half for brine, half for dry coating)
• 1 teaspoon Salt (Season the brine and dry mix)
• 2 cups All-Purpose Flour (Base of the dry coating)
• 0.5 cup Corn Starch (Adds extra crispness)
• 2 teaspoons Baking Powder (1 tsp in dry mix, 1 tsp in wet batter for lightness)
• 1 teaspoon Ground Mustard (Adds subtle heat to the coating)
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Black Pepper (Coarse ground)
• 1 teaspoon Old Bay Seasoning (Provides the lemon‑base flavor)
• 1 tablespoon Powdered Sugar (Balances acidity and helps the coating adhere)
• 3 pieces Large Eggs (Room temperature)
• 4 cups Peanut Oil (High smoke point for frying; substitute with grapeseed or lard if allergic)
• 0.25 cup Yellow Mustard (Base of the sandwich sauce)
• 2 tablespoons Honey Mustard (Adds sweetness to the sauce)
• 2 tablespoons Ketchup
• 2 tablespoons Mayonnaise
• 2 drops Liquid Smoke (Very potent; use sparingly)
• 4 pieces Brioche Buns (Split and lightly buttered before toasting)
• 2 tablespoons Unsalted Butter (For toasting buns)

Instructions

1. Prepare the Chicken

   Remove the thin membrane from each breast, pound the meat to an even thickness, then cut each breast in half so you have four sandwich‑size pieces.

   Time: PT5M

2. Make the Brine

   In a bowl whisk together 1 cup buttermilk, 1 cup dill pickle juice, 1 tsp garlic powder, and 1 tsp salt until fully combined.

   Time: PT5M

3. Marinate the Chicken

   Place the chicken pieces in a zip‑top bag, pour the brine over them, seal and massage to coat. Refrigerate for at least 4 hours (up to 6 hours for maximum tenderness).

   Time: PT4H

4. Prepare the Honey‑Mustard Sauce

   In a small bowl combine ¼ cup yellow mustard, 2 tbsp honey‑mustard, 2 tbsp ketchup, 2 tbsp mayonnaise, and 2 drops liquid smoke. Mix well and refrigerate until needed.

   Time: PT10M

5. Mix the Dry Coating

   In a large mixing bowl whisk together 2 cups all‑purpose flour, ½ cup corn starch, 1 tsp baking powder, 1 tsp ground mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp coarse black pepper, 1 tsp Old Bay seasoning, and 1 tbsp powdered sugar.

   Time: PT5M

6. Prepare the Wet Batter

   In another bowl whisk 3 large eggs, 1 cup buttermilk, and 1 tsp baking powder until smooth.

   Time: PT5M

7. Heat the Oil

   Fill the cast‑iron Dutch oven with about 2 inches of peanut oil. Heat over the propane burner to 350°F, using a thermometer to monitor.

   Time: PT10M

   Temperature: 350°F

8. Coat the Chicken

   Remove chicken from the brine, pat dry, dredge each piece in the dry coating, dip into the wet batter, then dredge again in the dry mixture. Let the coated pieces rest on a plate for 5 minutes so the coating adheres.

   Time: PT10M

9. Fry the Chicken

   Carefully lower one piece into the hot oil. Fry 3‑5 minutes per side, or until the crust is deep golden‑brown and the internal temperature reaches 165°F. Transfer to a wire rack to drain.

   Time: PT15M

   Temperature: 350°F

10. Assemble the Sandwiches

    Toast the brioche buns cut side down in a skillet with 2 tbsp butter until lightly golden. Spread a generous layer of the honey‑mustard sauce on each bun, place a fried chicken piece on the bottom bun, add any optional toppings, and crown with the top bun.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

60 g

Fat

40 g

Fiber

2 g