Irish People Try American Chicken Sandwiches For The First Time... in AMERICA!

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, about 6‑8 oz each)
• 1 cup Buttermilk (for marinating, can substitute with milk + 1 tbsp lemon juice)
• 1/2 cup All-Purpose Flour (sifted)
• 2 tablespoons Cornstarch
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/4 teaspoon Cayenne Pepper (optional for heat)
• 2 cups Vegetable Oil (high smoke‑point oil for deep‑frying)
• 2 pieces Brioche Buns (soft, slightly sweet)
• 4 slices Pickles (dill, thinly sliced)
• 2 leaves Lettuce (shredded iceberg or romaine)
• 2 slices Tomato (ripe, medium size)
• 2 tablespoons Mayonnaise (regular or light)
• 1 teaspoon Hot Sauce (optional, mixed into mayo for spicy version)

Instructions

1. Marinate the Chicken

   Place the chicken breasts in a mixing bowl, pour the buttermilk over them, and turn to coat. Cover and refrigerate for at least 30 minutes.

   Time: PT30M

2. Prepare the Coating

   In a separate bowl combine flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Whisk until evenly mixed.

   Time: PT5M

3. Heat the Oil

   Fill the deep fryer or pot with vegetable oil to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to check.

   Time: PT5M

   Temperature: 350°F

4. Dredge the Chicken

   Remove each chicken piece from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing gently to adhere a thick coating.

   Time: PT5M

5. Fry the Chicken

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

   Time: PT8M

   Temperature: 350°F

6. Drain and Rest

   Remove the chicken with tongs and place on a wire rack set over paper towels to drain excess oil. Let rest 2 minutes.

   Time: PT2M

7. Toast the Buns

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

   Time: PT1M

8. Assemble the Sandwich

   Mix mayonnaise with hot sauce (if using). Spread on the bottom bun, add lettuce, tomato slice, pickles, the fried chicken, then top bun.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g