Description

Skip the drive-through and make your own crispy, flavorful chicken sandwich at home. This recipe uses a special blend of seasonings and a cornstarch-enhanced breading for a superior, restaurant-quality crunch.

Ingredients

Scale

2 lb boneless skinless chicken breasts
2 cups buttermilk
1 Tbsp hot sauce
2 cups all purpose flour
3/4 cup corn starch
2 tsp seasoned salt
1 tsp baking powder
1 tsp black pepper
1 tsp onion powder
1 tsp granulated garlic
1 tsp ground mustard
1 tsp smoked paprika
1 tsp dried dill
1/2 tsp ground cumin
1/4 tsp ground cayenne (optional)
3 large eggs
3 Tbsp cold water
6–8 cups canola oil
4 lightly toasted brioche buns
Assorted condiments: pickles, mayonnaise, lettuce

Instructions

Step: Place chicken breasts between 2 large sheets of plastic wrap. Pound thickest side with the flat side of a meat mallet just until chicken is uniform in thickness, not too thin.
Step: Place chicken into a large plastic storage bag or a shallow storage container. Whisk together buttermilk and hot sauce, pour over chicken. Seal bag and chill for 4 hours or overnight to marinate.
Step: In a large dutch oven heat oil to 350°F. Have nearby a baking pan fitted with an oven safe rack.
Step: Remove chicken pieces from marinade, allowing excess to drip off. Discard marinade. Season the chicken pieces lightly with salt.
Step: In a shallow dish whisk together flour, cornstarch and baking powder. Add seasoned salt, pepper, onion powder, granulated garlic, mustard, paprika, dill, cumin and cayenne, if using. Whisk until seasonings are evenly distributed. In a separate shallow bowl whisk together eggs with cold water.
Step: Dip chicken pieces in flour mixture, then into egg and back into flour mixture. Press coating firmly onto the chicken pieces.
Step: Fry pieces in batches for 6 minutes per side or until cooked through. Carefully remove to prepared pan. Season lightly with additional salt and keep warm.
Step: Serve on toasted brioche buns with pickles, mayonnaise, lettuce or any of your favorite toppings.

Notes

For a thicker coating, follow the recipe by coating each piece in flour, then egg wash and into flour. Repeat back into the egg wash and flour for a double dip, pressing firmly onto the chicken pieces.

Prep Time: PT20M
Cook Time: PT12M
Category: Main Course
Method: Deep Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 860 kcal
Sugar: 6 g
Sodium: 1698 mg
Fat: 38 g
Saturated Fat: 7 g
Unsaturated Fat: 31 g
Trans Fat: 1 g
Carbohydrates: 78 g
Fiber: 3 g
Protein: 64 g
Cholesterol: 298 mg

Keywords: crispy-chicken-sandwich, crispy-fried-chicken, fried-chicken-recipes