Crispy Chicken Sandwich
Crunchy buttermilk chicken breast piled high on a toasted brioche bun with crisp lettuce, ripe tomato, and tangy pickles.
食材
- 4 piece boneless skinless chicken breasts · pounded to even thickness
- 1 cup buttermilk
- 1.5 cup all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 cup vegetable oil · for shallow frying
- 4 piece brioche buns
- 0.25 cup mayonnaise
- 4 piece iceberg lettuce · large leaves
- 0.5 cup dill pickle chips
做法
- 1
Prep the seasoned flour
Whisk the all-purpose flour, smoked paprika, garlic powder, kosher salt, and black pepper together in a wide shallow bowl.
- 2
Coat the chicken
Dip each chicken breast into the buttermilk to coat, then press firmly into the seasoned flour mixture until completely covered.
- 3
Fry the chicken
Heat the vegetable oil in a large heavy skillet over medium-high heat. Fry the coated chicken for 5 to 7 minutes per side until deeply golden brown and cooked through.
- 4
Toast the buns
Spread mayonnaise on the cut sides of the brioche buns and toast them face-down in a dry skillet until lightly golden brown.
- 5
Assemble the sandwiches
Place a crispy chicken breast on the bottom half of each bun, layer with lettuce, tomato slices, and pickle chips, then crown with the top bun.
