Buttermilk Fried Chicken Sandwich (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
4 boneless, skinless chicken thighs or breasts
02 -
2 cups buttermilk
03 -
1 large egg
04 -
1 tablespoon paprika
05 -
1 tablespoon garlic powder
06 -
1 teaspoon cayenne pepper
07 -
1 tablespoon salt
08 -
1 teaspoon black pepper
→ Breading and Frying
09 -
2 cups all-purpose flour
10 -
1/2 cup cornstarch
11 -
1 tablespoon paprika
12 -
1 tablespoon garlic powder
13 -
1 teaspoon salt
14 -
1 teaspoon black pepper
15 -
Vegetable oil for frying
→ Assembly
16 -
4 sandwich buns
17 -
Lettuce leaves
18 -
Pickle slices
19 -
Tomato slices
20 -
Spicy mayonnaise or ranch dressing
# Instructions:
01 -
In a large bowl, whisk together buttermilk, egg, paprika, garlic powder, cayenne pepper, salt, and black pepper until well combined.
02 -
Submerge chicken pieces in the marinade, ensuring all are evenly coated. Cover and refrigerate for at least 4 hours or overnight.
03 -
In a separate bowl, combine all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper, mixing thoroughly.
04 -
Remove chicken from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to adhere.
05 -
Pour vegetable oil into a deep skillet or fryer and heat to 165°C.
06 -
Carefully add breaded chicken to the oil and fry for 6 to 8 minutes, turning once, until golden brown and crisp, with an internal temperature of 75°C.
07 -
Transfer fried chicken to a wire rack set over a tray to drain excess oil and maintain crispness.
08 -
Lightly toast the sandwich buns until just golden.
09 -
Layer each bun with a fried chicken piece, lettuce, pickle slices, tomato slices, and chosen sauce. Cap with the top bun.
10 -
Present sandwiches hot for optimal juiciness and crunch.
# Notes:
01 -
For maximum tenderness, marinate chicken overnight. Ensure frying oil is maintained at temperature for even crispiness.